San Francisco Rhubarb Crisp

Helle Abild — Wed, 27 May 2015 06:04:18 +0000

Nothing is better than warm cake with cold vanilla ice cream or whipped cream

The first time I got rhubarb crisp was the home of a colleague from my time as a designer at CNET.com i San Francisco.

Remember it's still like a little magical evening, on the other hand, the beautiful views from her terrace throughout the city, and so the great taste of the tart rhubarb with cold vanljeis mmm. I of course had to have the recipe with home, og dette er en version af den opskrift jeg fik.

In order to keep a little of the shape and save a little on the butter and sugar, has this version not so much crumble, but are you crazy with the crusty crumble on top, You can easily double the share in relation to rhubarb. I selected full grain speltmelt in the recipe, so you get when both little dietary fiber from flour and from rhubarb

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RECIPE – SAN FRANCISCO RHUBARB CRISP

INGREDIENTS

CRISP (can be doubled)
60 (g) butter
2 DL brown sugar
2 DL wholemeal spelt flour (can easily be exchanged with gluten-free flour for oat flour)
2 DL oatmeal (also available gluten-free) (100 (g) chopped almonds is a nice complement)

FRUIT

CA 550 (g) rhubarb

2.5 DL brown sugar

0,5 DL wholemeal spelt flour (can easily be exchanged with gluten-free flour for oat flour)

1 TSP cinnamon (I've also made it with 400 (g) chopped strawberries, but there I made double crisp to cover)

APPROACH

Turn the oven on 200 degrees
Mix the ingredients for crisp, the easiest way is to do it with your fingers
Mix the fruit in a bowl
Butter a casserole dish
Put first fruit portion of
Spread the crisp part of
Behind the 200 degrees in 45 min
Serve with cold vanilla ice cream or whipped cream

Indlægget San Francisco Rhubarb Crisp blev vist første gang den BUGInamnam.

cake Archive - BUGInamnam

San Francisco Rhubarb Crisp

RECIPE – SAN FRANCISCO RHUBARB CRISP

INGREDIENTS

FRUIT

APPROACH