Rhubarb Crumble
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 907.18 g rhubarb, chopped into 1/2 in pieces
- 59.14 ml sugar (superfine)
- 14.79 ml butter
- 14.79 ml vanilla extract
- 14.79 ml cornstarch
-
For the Crumble Topping
- 236.59 ml all-purpose flour
- 4.92 ml baking powder
- 118.29 ml unsalted butter, cold and diced
- 44.37 ml vanilla sugar (can substitute ordinary sugar)
- 44.37 ml brown sugar
directions
- Place a baking sheet in the oven and preheat the oven to 375°F
- Heat the rhubarb in a pan on medium to medium low with the 1/4 sugar, 1 T butter, vanilla, and cornstarch for about 5 minutes, until the rhubarb is glossy and everything has melted together. Transfer to an 8 1/2 in pie plate (approx. 1 1/2 in deep).
- To make the crumble topping, place the flour and baking powder in a bowl and rub in the butter until it is thoroughly combined, with a texture like soft crumbs.
- Using a fork, stir in the sugars. Spread evenly over the fruit, attempting to cover all of it. (Exposed parts will bubble up). Bake on the sheet for 35-45 minutes. It's okay if it bubbles over a bit, this is what the pan is for.).
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Reviews
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I served this tonight as a dessert with Dark Cocoa Cayanne Pepper Cookies and the sweet and sour of this rhubarb crumble was so good with this combination! I will continue to make and serve with a little topping but this dessert is so easy to make and prepare for company. I wouldn't change a thing.Thanks for posting! If you want a little more color use red food coloring.
RECIPE SUBMITTED BY
JenPo
United States
I live in Chattanooga with my daughter. I work at a used bookstore, and I love to read pretty much everything, especially cookbooks. Some of my favorite cookbooks are those of Nigel Slater, Barbara Kafka, Thomas Keller, and Nigella Lawson, plus the Moosewood series. I think perhaps my biggest pet peeve is food snobbery, and indeed snobbery in general. I love trying new things so much that I rarely make the same dish twice.
Oh, a big thank you to all who have reviewed my stuff recently. I am currently without premium membership and unable to tell you so on an individual basis.