Rhubarb Crumble
Created by Diane Forley • The Anatomy of a Dish• Course: Desserts • Season(s): Summer
Ingredients
- 2 1/2 pounds rhubarb, trimmed and cut into 1-inch pieces
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 pound butter (2 sticks), softened
- 1 3/4 cake flour (or all-purpose flour)
- 3 cups oatmeal
- 1/2 coarsely chopped almonds
- 1 teaspoon ground cinnamon
Instructions
Preheat oven to 375 degrees F.
Combine the rhubarb and ¼ cub of the sugar in a 9 inch x 13 inch baking dish. Add vanilla extract and mix gently.
Cream the butter with the remaining ¾ cup sugar in a large bowl. Add the flour, oats, almonds and cinnamon and mix well. Spoon the crumb topping over the rhubarb.
Bake until the rhubarb is bubbly and the topping is brown and crisp, about 40 minutes. Serve warm, with vanilla ice cream or crème fraiche.