Rhubarb Crumble Recipe You can also use frozen rhubarb. That in frozen State with 30 g of juice stop mix and prepare as described in the recipe.

Shortcrust

1 pastry

Streusel

75 g of room temperature butter

75 g granulated sugar

½ tsp Bourbon vanilla sugar

½ teaspoon lemon zest

1 pinch salt

150 g sifted flour

Rhubarb

750 g rhubarb

20 g juice stop

Cream

30 g cornstarch

250 g milk

2 eggs (size M)

75 g cream

80 g granulated sugar

Bourbon 1 teaspoon vanilla sugar

Also Added

Butter for greasing

Flour for editing

Back peas Blind baking

2 tablespoons jam

40 g finely ground crackers or Butterkeksbrösel

Method:

1. The pastry as in the basic recipe in the baking school in detail Prepare described.

2. For all the streusel ingredients with your hands, a Hand mixer or food processor and knead together crumble crumbs and chill.

3. Clean and wash the rhubarb, peel and a 1 cm wide Pieces. Mix with juice stop in a bowl.

4. For the cream, the cornstarch with some cold milk straight. stir Stir in the eggs. The remaining milk, cream, sugar Boil sugar and vanilla in a small saucepan. Stir in the food starches approach with a whisk and cook, stirring constantly to a cream. In a bowl Fill cool cover with plastic wrap and let cool.

5. Preheat the oven to 180 ° F. Top and bottom heat. The Springform bottom with butter.

6. Put the dough on a lightly floured surface with a Rolling pin, suitable used for the shape, roll out and about interpret the shape of it. Prick with a fork. The dough cover with wax paper and cover with soup noodles.

7. Bake in preheated oven on the rack on the middle shelf Bake blind for about 15 minutes.

8. The soup noodles and remove the baking paper. The ground let cool slightly and spread with jam. With the Sprinkle bread crumbs and spread the cooked cream on it. Rhubarb pieces in a circle put the cream, with chocolate sprinkles prove and bake on the grate on the middle shelf further 30-35 minutes. Cool on a wire rack. let