Rhubarb Crumble
A delightful dessert featuring tart rhubarb and a crispy, buttery topping, perfect for any occasion.
Ingredients
For the filling
- 2 pounds rhubarb, cut into 1-inch pieces
- 1 1/4 cups white sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom
For the 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 (190°C).
- In a medium-sized bowl, mix together the chopped rhubarb, white sugar, 1/4 cup of flour, vanilla extract, and ground cardamom.
- Spoon the mixture into a 9x13-inch baking dish.
- In a food processor, pulse together the remaining 1 cup of flour, salt, and brown sugar until well combined.
- Add the cubes of butter and pulse until the mixture resembles pea-sized pieces.
- Spread the topping mixture over the rhubarb filling evenly.
Baking
- Place in the oven and bake at 375°F for 35 to 45 minutes.
- After removing from the oven, let your Rhubarb Crumble cool for at least 30 minutes before serving.
Serving
- For the ultimate indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Fresh vs. frozen rhubarb can be used; just ensure to thaw and drain if using frozen. Customize toppings for added texture.