Rhubarb and strawberry crumble

Crumble is not exactly an estonian dessert, to be honest. But we have a similar cake, called Purukook, that has a crumbly top. Plus, strawberries and rhubarbs are the most common cake material during the summers here. This must be one of the last cakes I make from the rhubarbs of my garden this year. Strawberry season is still going on. I am planning to eat as much as I can until I don´t want to see them anymore :). For the crumble you need:

100 ml of oats

100 ml flour

100 ml brown sugar

30 ml almond flakes

pintch of salt

6 tbs butter

200 ml strawberries (quartered)

200 ml rhubarbs (cut in pieces)

150 ml sugar

1 tsp grated lemon peel

juice of 1/2 lemon

1 tbs flour

1/2 tsp ground cardamom

Mix together the oats, flour, almond flakes, brown sugar and salt. Add butter, rub it in the dry mix until small clumps form.

Fore the filling, mix all the ingrediences together and let it stay until juices start to form.

Preheat the oven to 190 degreees. Butter six ramekins. Divide rhubarbs and strawberries to ramekins. Cover every ramekin with crumb mixture. Bake until the crumble is golden and the filling is bubbling out, about 30-40 minutes. Serve with whipped cream!

The inspiration for this crumble came from Pittsburgh Hot Plate blog! Thank you!

Maasika-rabarberi krõbedik

100 ml kaerahelbeid
100 ml jahu
100 ml pruuni suhkrut
30 ml mandlilaaste
suts soola
6 spl võid

200 ml maasikaid
200 ml rabarbereid
150 ml suhkrut
1 tl sidrunikoort
1/2 sidruni mahl
1 spl jahu
1/2 tl jahvatatud kardemoni

Sega jahu, kaerahelbed, mandlilaastud ja pruun suhkur. Lisa või ja näpi ta kuivainete sisse.
Täidise tegemiseks sega kõik koostisained kokku, lase seista kuni tekib mahl.
Määri kuus ramekini võiga kokku ja jaga täidis nende vahel ära. Kata iga vorm puruga ja küpseta eelkuumutatud ahjus 190 kraadi juures, kuni pealt on kuldpruun ja täidis äärtest välja mullitab. See võtab umbes 30-40 minutit. Serveeri vahukoorega!