June 7, 2018

Old-fashioned rhubarb crumble


Sometimes simple is the best in my book. This dessert combines humble, tart rhubarb with sugar, a little bit of spice, and a delicious buttery crumb topping for a classic family favorite. Rhubarb is often combined with strawberries or other fruits, but for this dessert, it's rhubarb all the way. I've shared quite a few rhubarb recipes in the past, including this rhubarb recipe round-up. Rhubarb is something we grew up with - there was always a giant plant growing in our backyard and backyards of pretty much everyone in our area. Strawberry rhubarb pies were the most common way I ate it as a kid, but now I'm using it all different ways, even in savory recipes. The best part of this rhubarb crumble? That my kids gobbled it up and then another bowl the next night, too. I guess I'm not too surprised since they do like other tart things like cranberries, but I wasn't sure if they'd handle the potent sourness of the rhubarb - but they made a few funny faces and devoured it! This recipe makes enough for about 6 or so people. Serve it as is or topped with a scoop of vanilla ice cream or whipped cream, if desired (I really like it with a little ice cream, especially when still warm from the oven).


Old-fashioned rhubarb crumble
for the filling:
2 lbs rhubarb, cut into about 1/2-in pieces
1-1/3 cups sugar
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon

for the crumble:
1 cup all-purpose flour
1 cup light brown sugar
1/2 teaspoon salt
1 stick cold unsalted butter, diced into cubes, plus more for greasing

Preheat oven to 375 degrees. Lightly butter a 9"x13" baking dish.

In a large bowl, stir together the filling ingredients.

In a medium bowl, whisk together the flour through salt. Cut in the butter using a pastry cutter or your fingers until it resembles crumbs.

Spread the rhubarb mixture into the prepared pan. Sprinkle the crumble evenly on top.

Bake for about 40-45 minutes, until the filling is bubbling and the crumble is golden.

Let cool for about 20-30 minutes before serving. Top with whipped cream or a scoop of vanilla ice cream, if desired.


What was I cooking one year ago?: toddler pumpkin & banana egg pancakes
Two years ago?: rocky road brownies
Three years ago?: strawberry rhubarb crisp tart
Four years ago?: stir-fried Paneer with peppers
Five?: penne & asparagus carbonara
Six?: lemony potato & pea salad w/ mint
Seven?: chicken, mango, & cashew stir fry
8?: puffed pear pancake w/ cinnamon maple syrup

8 comments:

  1. I simply can't resist anything with crumble!

    ReplyDelete
  2. Yum! I love a good crumble! I cannot wait until rhubarb season comes back around now!

    ReplyDelete
  3. You really can never go wrong with a crumble!!!

    ReplyDelete
  4. Your crumble on top looks perfect!

    ReplyDelete
  5. old-fashioned recipes are most often my favorites! love that crumbly top.

    ReplyDelete
  6. I really need to make a rhubarb dessert before it goes away! This sounds perfect.

    ReplyDelete

I love to hear from you!