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Rhubarb crisp with coconut and almond paste

Recipe: Rhubarb crisp

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine Swedish
Servings 8

Ingredients
  

The crisp:

  • 150 ml flour
  • 100 ml steel cut oat
  • 100 ml coconut flakes
  • 50 ml sugar
  • ½ tsp baking powder
  • 1 tsp vanilla sugar
  • 100 g butter

Pie filling

  • 500 g rhubarb
  • 50 ml sugar
  • 1 tbsp potato flour
  • ½ tbsp cinnamon
  • 50 g almond paste

Instructions
 

  • Preheat oven to 200°C (400°F)
  • Cut the rhubarb into 1 cm rounds
  • Pour over sugar, potato flour and cinnamon
  • Butter a pie form and pour in the pie filling
  • Mix all dry ingredients separately
  • Add softened butter and mix together
  • Grate the almond paste over the rhubarb and then pour the crisp mix evenly over the pie
  • Bake for 20 min in the oven