Rhubarb Crumble

Bright pink and fruity rhubarb, baked with sugar, vanilla, and cardamom, with brown sugar, butter, and flour crumble topping.

  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Cooling time: 30 minutes
  • Yield: Serves 8

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.

2 Toss rhubarb with sugar, flour, vanilla, cardamom: 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 9x13-inch baking dish.

rhubarb-crumble-method-1

3 Make topping: 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.

rhubarb-crumble-method-2

4 Bake: Place in oven and bake at 375°F 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.

rhubarb-crumble-method-3

Serve with vanilla ice cream or whipped cream.