Rhubarb dessert with almond crumb
15. June 2012
Because rhubarb is never enough, I have another fast dessert for you. I also offer a gluten-free option for celiac disease ...
While the photos are not so tempting and I will have to take them in the future, they are one of the best desserts I know, so do not be discouraged.)
Postup
Preheat the oven to 185 ° C. Wipe a small baking dish (ideally oil from rapeseed oil, has a high degree of burning).
Prepare the filling by clearing the rhubarb from leaves and solid skins, cutting the petiole into small pieces (1 cm optimum) and mixing with honey and sugar.
Fry the almonds in the pan while they are slightly golden, turn off the stove and add the butter to dissolve. When the butter is liquid, add the other ingredients to the spit (oat flakes, sugar, a pinch of salt) and mix well.
Rinse the rhubarb filling into a baking tin, settle and cover with a spatula.
Bake for 40 - 45 minutes, let 10 - 15 minutes to cool and serve with a little maskarpone, sour cream or whipped cream.
