Rhubarb Crumble
A delightful dessert combining tart rhubarb with a warm, sweet crumble topping, perfect for any occasion.
Ingredients
For the rhubarb filling
- 2 pounds rhubarb, cut into 1-inch pieces
- 1.25 cups white sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom
For the crumble topping
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup light brown sugar
- 8 tablespoons butter, cut into cubes
Instructions
Preparation
- Preheat your oven to 375°F.
- In a medium-sized bowl, mix the cut rhubarb, white sugar, 1/4 cup of flour, vanilla extract, and ground cardamom. Spoon this mixture into a 9x13-inch baking dish.
Crumble Topping
- In a food processor, pulse together 1 cup of flour, salt, and light brown sugar. Add cubed butter and pulse until the mixture resembles pea-sized crumbs.
- Alternatively, mix the dry ingredients in a bowl and cut in the butter with a pastry cutter or two knives.
Assembly and Baking
- Spread the crumble topping evenly over the rhubarb mixture.
- Bake for 35 to 45 minutes until the filling is bubbly and the topping is lightly browned.
- Let it cool for at least 30 minutes before serving.
Serving
- Serve warm with vanilla ice cream or whipped cream.
Notes
For added flavor, consider incorporating a teaspoon of cinnamon into the crumble topping. Adjust sugar to taste for a sweeter filling. You can also mix in other fruits like strawberries for a variation.