Two Fruit Crumble Squares

0
Average: 0 (0 votes)
(0 votes)
Two Fruit Crumble Squares
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
422
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie422 kcal(20 %)
Protein8.13 g(8 %)
Fat15.33 g(13 %)
Carbohydrates63.4 g(42 %)
Sugar added18.86 g(75 %)
Roughage2.52 g(8 %)
Vitamin A150.15 mg(18,769 %)
Vitamin D0.36 μg(2 %)
Vitamin E1.12 mg(9 %)
Vitamin B₁0.66 mg(66 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.52 mg(46 %)
Vitamin B₆0.1 mg(7 %)
Folate142.02 μg(47 %)
Pantothenic acid0.74 mg(12 %)
Biotin1.67 μg(4 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C11.53 mg(12 %)
Potassium222.95 mg(6 %)
Calcium70.27 mg(7 %)
Magnesium21.67 mg(7 %)
Iron2.64 mg(18 %)
Iodine10.64 μg(5 %)
Zinc0.76 mg(10 %)
Saturated fatty acids8.68 g
Cholesterol67.74 mg
Author of this recipe:

Ingredients

for
1
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
How healthy are the main ingredients?
Rhubarbsugarcinnamonsugareggsalt

Preparation steps

1.
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.
2.
Dust the dough with flour, then place in a bowl and cover. Put in a warm place until the dough has doubled in size.
3.
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.
4.
Preheat the oven to 220°C | 425F | gas 7.
5.
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.
6.
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.
7.
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).
8.
Remove from the oven and cool. Dust with icing sugar, cut into slices and serve.