Rhubarb Crumble

Submitted by Lalaloula

"I got this recipe from the back of a pack of clarified butter. It is very easy to make and tastes oh so good! =)"

 

• Ready In: 55mins
• Ingredients: 8
• Yields: 1 crumble

ingredients

• 50 g clarified butter (you can use butter instead)
• 50 g butter
• 160 g flour
• 100 g brown sugar
• 1 teaspoon cinnamon
• 600 g fresh rhubarb
• 30 g vanilla sugar (= 2 packets)
• cinnamon sugar, to sprinkle with

directions

1. Knead butter, clarified butter, flour, brown sugar and cinnamon into a dough.
2. Wrap in cling film and chill for 15 minutes.
3. Wash and clean rhubarb and cut into fingerthick pieces. Toss with vanilla sugar and fill into a pie dish (approx. 26cm in diameter).
4. Crumble the dough using your fingers and cover the rhubarb with it.
5. Sprinkle with cinnamon sugar to taste.
6. In the preheated oven bake at 200°C for 25-30 minutes on the lowest rack.

Reviews

[Diana 2]

I'm sure I've said it before with other recipes, but THIS is the best Rhubarb Crumble ever. I believe 25 stars is more appropriate. ;) I've never had cinnamon with my rhubarb, but will from now on. I didn't have vanilla sugar, so I sprinkled the rhubarb with a tsp of vanilla before adding the topping. Ohhhhh Myyyyy. I was in crumble heaven. This has the perfect balance of sweet and tart....maybe just a little more tart, which is perfect in my book. Thanks so much Loula, for a delightful treat. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition. For those that might not have a scale, I measured each ingredient after weighing. These measurements are approximate: 100gr total butter = 1/2 cup 160gr flour = 1 cup 100gr brown sugar = 1/2 cup 600gr rhubarb = 5 cups 30gr vanilla sugar = 2 tbsp

 

[katew]

Lovely crumble- vanished fast ! I did a mix of rhubarb and strawberries so it was a very pretty colour too !

 

[Boomette]

I used only butter. Instead of vanilla sugar, I used lavender vanilla sugar I got from Rita. This crumble is so good. The top is sweet just enough and the filling kind of sour a little bit. It goes great together. Thanks Lalaloula :) Made for Make my recipe tag game

 

[Lindas Busy Kitchen]

I made this for dessert last evening and it was such a treat! I used frozen rhubarb and Splenda. I served it room temperature with my favorite, French Vanilla ice cream, on top.... YUMMY! Thank you for sharing your delicious recipe with us Lalaloula! Linda

 

[Leggy Peggy]

Oh wow, what a fantastic crumble recipe! I agree with Diana that 25 stars are deserved. We are lucky enough to have rhubarb in our garden so will be able to make this often. Earlier today, a friend dropped off some freshly harvested blackberries, so we used those for 1/3 of the fruit. Otherwise we followed the recipe exactly. Everything about it was a success. Served with vanilla ice cream.