Rhubarb Crumble
A delightful dessert combining tart rhubarb with a golden-brown, crumbly topping, perfect for any occasion.
Ingredients
For the filling
- 2 pounds fresh rhubarb, cut into 1-inch pieces
- 1.25 cups white sugar
- 0.25 cups all-purpose flour
- 1 teaspoon vanilla extract
- 0.25 teaspoon ground cardamom
For the topping
- 1 cup all-purpose flour For the topping
- 0.5 teaspoon salt
- 1 cup light brown sugar
- 8 tablespoons butter, cut into cubes
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a medium-sized bowl, mix together the fresh rhubarb, white sugar, 1/4 cup of flour, vanilla extract, and ground cardamom until well-coated.
- Spoon the mixture into a 9x13-inch baking dish, spreading it out evenly.
Making the topping
- In a food processor, pulse together 1 cup of flour, salt, and light brown sugar until combined.
- Add the butter to the dry mixture, pulsing until it resembles coarse crumbs with pea-sized chunks of butter throughout. Alternatively, mix the dry ingredients in a bowl and cut in the butter using two knives or a pastry cutter.
- Spread the topping mixture evenly over the rhubarb filling.
Baking
- Place the baking dish in the oven and bake for about 35 to 45 minutes, until the filling is bubbly and the topping turns lightly golden brown.
- Allow the crumble to cool for at least 30 minutes before serving.
Serving
- Serve your warm Rhubarb Crumble with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
For additional flavor, consider adding strawberries or blueberries to the rhubarb mixture, or incorporating chopped nuts into the topping. Store leftovers in the fridge for up to 3 days or freeze for later enjoyment.