Two Fruit Crumble Squares

Name: Two Fruit Crumble Squares
Total time: 2 h 55 min
Yield: 1
Ingredients: 3.333 cups Rhubarb (diced); 3 cups ripe Gooseberry; 2 tablespoons sugar; 1 cup fresh breadcrumbs; 1 teaspoon cinnamon; powdered sugar (to dust); 2 tablespoons Fresh yeast; 0.75 cup lukewarm milk; 2.667 cups All purpose flour; 0.5 cup sugar; 1 egg; 1 egg yolk; 1 teaspoon salt; 2 teaspoons Rum; 0.333 cup butter; 0.5 cup butter; 0.5 cup sugar; 1.333 cups All purpose flour

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422

calories

Calories

My cookbook

moderate

Difficulty

40 min.

Preparation

ready in 2 h. 55 min.

Ready in

Nutritions

1 <none> contains

Fat	15.33 g
Saturated Fat Acids	8.68 g
Protein	8.13 g
Roughage	2.52 g
Sugar added	18.86 g
Calorie	422

more nutritions

Our nutritional traffic light explained

Carbohydrates/g	63.4
Cholesterol/mg	67.74
Vitamin A/mg	150.15
Vitamin D/μg	0.36
Vitamin E/mg	1.12
Vitamin B₁/mg	0.66
Vitamin B₂/mg	0.4
Niacin/mg	5.52
Vitamin B₆/mg	0.1
Folate/μg	142.02
Pantothenic acid/mg	0.74
Biotin/μg	1.67
Vitamin B₁₂/μg	0.27
Vitamin C/mg	11.53
Potassium/mg	222.95
Calcium/mg	70.27
Magnesium/mg	21.67
Iron/mg	2.64
Iodine/μg	10.64
Zinc/mg	0.76

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 1 baking tray, 30x40 cm

For the fruit: 3.333 cups
Rhubarb (diced); 3 cups
ripe Gooseberry; 2 tablespoons
sugar; 1 cup
fresh breadcrumbs; 1 teaspoon
cinnamon; powdered sugar (to dust)

For the pastry base: 2 tablespoons
Fresh yeast; ¾ cup
lukewarm milk; 2 ⅔ cups
All purpose flour; ½ cup
sugar; 1
egg; 1
egg yolk; 1 teaspoon
salt; 2 teaspoons
Rum; 0.333 cup
butter

For the crumble topping: ½ cup
butter; ½ cup
sugar; 1.333 cups
All purpose flour

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Preparation

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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