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Two Fruit Crumble Squares

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Two Fruit Crumble Squares
422
calories
Calories
0
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moderate
Difficulty
40 min.
Preparation
 • Ready in 2 h. 55 min.
Ready in
Nutritions
Fat15.33 g
Saturated Fat Acids8.68 g
Protein8.13 g
Roughage2.52 g
Sugar added18.86 g
Calorie422
1 <none> contains
Calories422
Protein/g8.13
Fat/g15.33
Saturated fatty acids/g8.68
Carbohydrates/g63.4
Added sugar/g18.86
Roughage/g2.52
Cholesterol/mg67.74
Vitamin A/mg150.15
Vitamin D/μg0.36
Vitamin E/mg1.12
Vitamin B₁/mg0.66
Vitamin B₂/mg0.4
Niacin/mg5.52
Vitamin B₆/mg0.1
Folate/μg142.02
Pantothenic acid/mg0.74
Biotin/μg1.67
Vitamin B₁₂/μg0.27
Vitamin C/mg11.53
Potassium/mg222.95
Calcium/mg70.27
Magnesium/mg21.67
Iron/mg2.64
Iodine/μg10.64
Zinc/mg0.76

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 1 baking tray, 30x40 cm
For the fruit
3.333 cups
Rhubarb (diced)
3 cups
2 tablespoons
1 cup
1 teaspoon
powdered sugar (to dust)
For the pastry base
2 tablespoons
¾ cup
lukewarm milk
2 ⅔ cups
½ cup
1
1
1 teaspoon
2 teaspoons
0.333 cup
For the crumble topping
½ cup
½ cup
1.333 cups
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Preparation steps

Step 1/8
Dissolve the yeast in the lukewarm milk. Sieve the flour into a bowl, stir in the yeast mixture, together with the sugar, egg, egg yolk, salt, rum and the soft butter. Knead to a soft, springy dough.
Step 2/8
Dust the dough with flour, then place in a bowl and cover. Put in a warm place until the dough has doubled in size.
Step 3/8
Prepare the crumble topping: Place all ingredients in a bowl and rub together until the mixture resembles breadcrumbs. Cover and place in the fridge to chill.
Step 4/8
Preheat the oven to 220°C | 425F | gas 7.
Step 5/8
Knead the dough again and leave to rest again for 10 minutes. Now roll out the dough on a floured surface and place on a baking tray lined with baking paper. Prick all over with a fork. Cover the pastry base with breadcrumbs.
Step 6/8
Place the rhubarb pieces and the gooseberries in rows on the pastry base. Mix the sugar with the cinnamon and sprinkle over the rhubarb. Let the pastry proof for 15 minutes.
Step 7/8
Now sprinkle the crumble topping over the rhubarb and gooseberries and bake on the lowest shelf in the oven for about 35-45 minutes. (Cover the cake with aluminium foil if it gets too dark).
Step 8/8
Remove from the oven and cool. Dust with icing sugar, cut into slices and serve.

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