Rhubarb Crumble


225 gr sugar

1 package vanilla sugar

1 egg

250 gr soft butter

375 gr flour

125 gr cornflour (Maizena)

1 pinch salt

1 pack baking powder

1 kg rhubarb


1.) Mix sugar, vanilla sugar, egg and butter until creamy.

2.) Combine flour, cornflour, salt and baking powder and stir together with sugar-egg-butter mixture.

3.) Peel and chop rhubarb

4.) Set aside 1/3 of dough as crumble

5.) Roll out 1/3 of dough to cover bottom of springform pan

6.) Pat 1/3 of dough along pan edge

7.) Sprinkle bottom of pan with almonds or hazelnuts.

8.) Pour rhubarb onto pan and top with set aside crumble.

Bake at 180 degrees for 50 minutes.

Dust with icing sugar and serve with Crème Fraiche or Vanilla ice cream.

P.S: You can use strawberries, apples, gooseberries and many other kind of fruit in season instead of rhubarb.