Rhubarb crumble #2
Wash and cut the rhubarb in pieces.
Add the sugar and tapioca.
Pour in an oven-proof buttered dish.
Combine the flour, salt, cinnamon, oats and brown sugar.
Blend in the butter.
Sprinkle the mixture over the rhubarb.
Preheat the oven to 190°C and cook about 45 minutes.
Mix together the yogurt, caster sugar and vanilla.
Serve hot topped with the yogurt mixture.
1,2 kg of rhubarb
250 ml of sugar
125 ml of all-purpose flour
5 ml of cinnamon
30 ml of minute tapioca
125 ml of rolled oats
180 ml of brown sugar
80 ml of butter
250 ml of yogurt
30 ml of caster sugar
2,5 ml of vanilla