Rhubarb Crumble
A delightful and comforting dessert combining tart rhubarb with a sweet, crumbly topping, perfect for springtime delights.
Servings 8 servings
Calories 300kcal
Ingredients
For the filling
- 2 pounds fresh rhubarb, cut into 1-inch pieces Ensure rhubarb is fresh for best results.
- 1.25 cups white sugar Balances the tartness of the rhubarb.
- 0.25 cups all-purpose flour Helps thicken the filling.
- 1 teaspoon vanilla extract Add aromatic flavor.
- 1 dash ground cardamom Adds an exotic touch.
For the topping
- 1 cup all-purpose flour Base for the crumbly topping.
- 1 pinch salt Enhances flavor.
- 1 cup light brown sugar Adds a rich, caramel flavor.
- 8 tablespoons chilled butter, cut into cubes Use chilled for best crumbling texture.
Instructions
Preparation
- Preheat the oven to 375°F.
- In a medium-sized bowl, mix together the chopped rhubarb, white sugar, 1/4 cup of flour, vanilla extract, and ground cardamom until well combined.
- Spoon the mixture into a 9×13-inch baking dish, spreading it evenly.
Topping
- In a food processor, pulse together 1 cup of flour, salt, and brown sugar.
- Add in the chilled butter cubes and pulse until the mixture resembles small pea-sized crumbs.
Baking
- Spread the topping evenly over the rhubarb mixture.
- Bake for 35 to 45 minutes, or until the filling is bubbling and the topping is lightly browned.
- Cool for at least 30 minutes before serving.
Notes
Serve warm with a scoop of ice cream or a dollop of whipped cream for an indulgent treat. Store leftovers in an airtight container in the refrigerator for up to three days.