Rhubarb Crumble

photo by katew





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