Oat flakes contribute B vitamins, magnesium and beta-glucan. This soluble fiber has a positive influence on the cholesterol level, the blood sugar level and keeps you full for a long time.
You can vary this crumble according to your taste and season. Apples, pears, berries or peaches go well with it. If you like a topping for the crumble, you can easily make it with Greek yoghurt (10% fat), some vanilla powder and coconut blossom sugar.
Rinse and peel rhubarb, cut into approximately 1 inch long pieces. Combine with sugar and vanilla sugar in a bowl and let stand for 30 minutes.
Preheat the oven to 390 °F.
Combine flour with oats, pumpkin seeds, sugar and cinnamon in a bowl. Melt butter, drizzle over flour mixture and stir with a fork until crumbly.
Butter baking dish and arrange rhubarb into it. Spread with crumble and bake in preheated oven for about 30-40 minutes or until golden brown. Serve hot and, if desired, with whipped cream, yogurt or vanilla ice cream.