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.

Cool down.

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

- salt