Rhubarb Crumble (photo)

Rhubarb Crumble

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Ingredients

Filling:

  • 2 lbs 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

Crumble Topping:

  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 cup light brown sugar
  • 1/2 cup of butter (1 stick or 4 ounces), cut into cubes

Method

1 Preheat oven to 375°F. In a medium sized bowl, mix together the rhubarb, white sugar, 1/4 cup of flour, the vanilla extract, and the ground cardamom. Spoon into a 9 x 13-inch baking dish.

2 In a food processor, pulse together 1 cup of flour, the salt, and the brown sugar. Add the butter and pulse until the pieces of butter are pea-sized. (Alternatively, mix the dry ingredients together and cut the butter in with two knives or a pastry cutter.) Spread topping mixture over rhubarb mixture.

3 Place in oven and cook for 35-45 minutes, until the filling is bubbly and the topping is lightly browned. Let cool for at least a half an hour before serving.

Serve with vanilla ice cream or whipped cream.