Recipe: 深い rhubarb and
apple streusel

SERVES 6 (makes
1 x 20cm cake)
INGREDIENTS
CRUMBLE
- 250g plain flour
- 125g ground almonds
- 125g golden caster sugar
- 250g 冷気/寒がらせるd unsalted butter, diced
FRUIT
- 450g eating apples
- 300g rhubarb
- 80g golden caster sugar
TO FINISH
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METHOD
- Preheat the oven to 190C/170C fan/ 375F/gas 5. Have ready a 20cm loose-底(に届く) cake tin about 9cm 深い. For the 崩壊する, place the flour, ground almonds and 125g caster sugar in the bowl of a food 加工業者. 追加する the butter and 減ずる the mixture to crumbs (it’s very important that the butter is 冷淡な さもなければ the mixture will cream into a dough). 圧力(をかける) half the mixture into the base of the cake tin.
- Peel, 核心 and slice the apples. 削減する the rhubarb and 削減(する) into 3cm lengths.
- 投げ上げる/ボディチェックする the apples and rhubarb with the 80g sugar in a large bowl. Spoon the fruit over the base. Tip the remaining 崩壊する mixture on 最高の,を越す and level (it will come to the 最高の,を越す of the tin but 沈む as it cooks).
- Bake for 1 hour until the 最高の,を越す is golden and crisp and the juices are 泡ing at the 味方するs. Run a knife around the collar of the tin and 許す to 冷静な/正味の.
- When ready to serve, liberally dust with icing sugar.
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