Description
A delightful dessert with a tart rhubarb filling and crunchy, buttery topping, perfect for spring.
Ingredients
Scale
- 2 pounds rhubarb, cut into 1-inch pieces
- 1 1/4 cups white sugar
- 1/4 cup all-purpose flour (for filling)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom
- 1 cup all-purpose flour (for topping)
- 1/2 teaspoon salt
- 1 cup light brown sugar
- 8 tablespoons (1 stick) butter, cut into cubes
Instructions
- Preheat your oven to 375°F.
- Mix the chopped rhubarb, white sugar, 1/4 cup flour, vanilla extract, and ground cardamom in a bowl. Spoon this into a 9×13-inch baking dish.
- Combine 1 cup flour, salt, and brown sugar in a food processor; pulse until mixed. Add cold butter and pulse until crumbly.
- Spread the crumble topping over the rhubarb mixture. Bake for 35 to 45 minutes, until bubbly and golden brown.
- Let the crumble cool for at least 30 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Fresh rhubarb enhances flavor; add oats for crunch.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 24g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg