Rhubarb Pie with Cinnamon Crumble

Rating: 4.67 / 5.00 (6 Votes)

Total time: 45 min

Servings: 1.0 (servings)


For crumble and topping:


Try this delicious cake recipe:

Melt the yeast in the milk. Add the flour, honey and butter. Mix the dough with the food processor at low speed for 10 minutes. Pour into the greased pan and spread with a damp spoon.

Cover and let rise at room temperature for 30-40 min.

Meanwhile, for the crumble, mix the almond kernels, flour, whole cane sugar and cinnamon. Gently run the butter into it and work it all together with a fork to make crumbles. Spread the mixture on a metal plate. Place in the freezer for 5 minutes. The crumbles will then form better.

Preheat the oven to 180 °C. Cut the rhubarb into 3 cm long pieces. Only peel older stalks. Cover the dough densely with it. For sour varieties, drizzle a little honey on top.

Spread the crumble evenly over the cake. Bake the cake on the 2nd rack from the bottom for about 40 minutes.

Related Recipes: