Rhubarb Crumble with Yogurt
(1 vote)
(1 vote)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
457
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 340 mg | (9 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 33 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- softened butter (for greasing)
- 300 grams Rhubarb
- 4 Tbsps Raspberry jam
- 2 Tbsps sugar
- 1 Tbsp lemon juice
- 50 grams rolled Oats
- 50 grams brown sugar
- 50 grams Pastry flour
- ½ tsp cinnamon
- 100 grams melted butter
- 100 grams Yogurt (0.1% fat)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F) on the convection setting. Grease 4 tartlet pans or ramekins (12 cm, approximately 4 3/4 inches, in diameter) with butter.
2.
Rinse, trim and cut the rhubarb into 2-3 cm (approximately 1 inch) long pieces. Mix with the raspberry jam, sugar and lemon juice and pour into the prepared pans.
3.
Combine the oats, brown sugar, flour and cinnamon. Mix with the melted butter to form crumbs. Sprinkle over the rhubarb mixture and bake for 20-25 minutes in a preheated oven, until golden brown.
4.
Remove from oven, let cool slightly. Serve warm and drizzled with yogurt.
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