Rhubarb Crumble
Rhubarb Crumble brings together the tartness of fresh rhubarb and a sweet, buttery crumble topping, creating a delightful comfort food dessert that's easy to prepare and perfect for family gatherings.
Ingredients
For the rhubarb filling
- 2 pounds rhubarb, cut into 1-inch pieces (about 6 cups)
- 1 1/4 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 (1 stick)
Instructions
Preparation
- Preheat the oven to 375°F.
- In a medium-sized bowl, combine the rhubarb with white sugar, 1/4 cup of flour, vanilla extract, and ground cardamom. Toss well and spoon the mixture into a 9×13-inch baking dish.
Make the crumble topping
- In a food processor, pulse together 1 cup of flour, salt, and light brown sugar. Add the cubed butter and pulse until the mixture resembles coarse crumbs.
- If you don’t have a food processor, mix dry ingredients in a bowl and use two knives or a pastry cutter to cut in the butter.
Assemble and bake
- 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.
Cool and serve
- Allow the Rhubarb Crumble to cool for at least 30 minutes before serving.
- Serve with ice cream or whipped cream.
Notes
Consider mixing in other fruits or using fresh mint for flavor variations. For presentation, serve in individual ramekins.