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
Lovely crumble- vanished fast ! I did a mix of rhubarb and strawberries so it was a very pretty colour too !
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
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
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.
I love rhubarb..Took it over to a neighbour for dessert and it was all enjoyed. Thanks Lalaloula