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 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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Health Score:

5,2 / 10

Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

ready in 2 h. 55 min.

Ready in

Calories:

422

calories

Calories

How many calories can I eat?

Nutritional values

1 <none> contains
(Percentage of daily recommendation)

Calorie	422 kcal	(20 %)
Protein	8.13 g	(8 %)
Fat	15.33 g	(13 %)
Carbohydrates	63.4 g	(42 %)
Sugar added	18.86 g	(75 %)
Roughage	2.52 g	(8 %)

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more nutritional values

Vitamin A	150.15 mg	(18,769 %)
Vitamin D	0.36 μg	(2 %)
Vitamin E	1.12 mg	(9 %)
Vitamin B₁	0.66 mg	(66 %)
Vitamin B₂	0.4 mg	(36 %)
Niacin	5.52 mg	(46 %)
Vitamin B₆	0.1 mg	(7 %)
Folate	142.02 μg	(47 %)
Pantothenic acid	0.74 mg	(12 %)
Biotin	1.67 μg	(4 %)
Vitamin B₁₂	0.27 μg	(9 %)
Vitamin C	11.53 mg	(12 %)
Potassium	222.95 mg	(6 %)
Calcium	70.27 mg	(7 %)
Magnesium	21.67 mg	(7 %)
Iron	2.64 mg	(18 %)
Iodine	10.64 μg	(5 %)
Zinc	0.76 mg	(10 %)
Saturated fatty acids	8.68 g
Cholesterol	67.74 mg

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

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 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

How healthy are the main ingredients?

Rhubarb sugar cinnamon sugar egg salt

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Preparation steps

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.

Dust the dough with flour, then place in a bowl and cover. Put in a warm place until the dough has doubled in size.

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.

Preheat the oven to 220°C | 425F | gas 7.

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.

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.

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).

Remove from the oven and cool. Dust with icing sugar, cut into slices and serve.