This recipe is quick to assemble and beautiful to serve. You can add a dollop of whipped cream or a scoop of ice cream to fancy it up a bit if you like.
Thank you TR for choosing such a wonderful topic for the week's Sunday Supper.
Rhubarb Crumble
6 stalks of rhubarb, sliced into 1/2" moons
1 1/4 c. flour, divided
1 1/4 c. cinnamon sugar, divided
3/4 c. old fashioned oats
6 T. cold butter, cut into tablespoon portions
pinch of salt
Toss rhubarb with 3/4 c. flour, 3/4 c. sugar, salt and the cinnamon. Place into an 8" square baking pan. Place remaining flour, sugar, oats and the butter into a food processor and pulse briefly 3 or 4 times to create a large crumble. Pour over the top of the rhubarb and bake in a preheated 375* oven until browned a bubbly, approx. 45 minutes.
Take a look at what the other's brought to the table today
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Crumble gets me every time.
ReplyDeleteMe too Renee.....Love easy peasy and delicious.
ReplyDeleteI still have a stash of rhubarb in my fridge---a crumble sounds like the perfect way to eat it up :)
ReplyDeleteEnjoy Liz.
DeleteI love crumbles and rhubarb! This recipe is a winner.
ReplyDeleteThanks Laura
DeleteYum! I have so much rhubarb and I need to make this with it!
ReplyDeleteIt used up a good portion of mine Hezzi.
DeleteWe aren't much into dessert eating here. Richard would have loved this though. He loved Rhubarb. My sister grows it in her yard
ReplyDeleteIt grows like weeds too so I'm sure she is always trying to shove some your way Paula.
DeleteConfession: I've always been intimidated by rhubarb. But you have opened the door to do-ability to one of my husband's desserts - rhubarb pie. (After the crumble, I can translated it to pie, right?) Thank you!!!!
ReplyDeleteOh don't be intimidated. It is just like any other fruit just use a little more sugar than with other fruit because it can be very tart.
DeleteCan't wait until my rhubarb is ready. I love a crumble!!
ReplyDeleteRhubarb season is in full swing here Tara so I'm sure it will be ready for you soon.
DeleteI've never had rhubarb except maybe in a Strawberry Rhubarb pie when I was younger. Your crumble looks comforting, though. :)
ReplyDeleteWe eat it for a couple of months each Spring. By the time the season is over you are happy to wait until next year to enjoy it again.
DeleteI'm a big rhubarb fan! This looks delish!
ReplyDeleteIt was Cindy and easy peasy too.
DeleteI love rhubarb and now that mine is growing I can't wait to use it!
ReplyDeleteI think one of the reasons we love it so much is because it is such a short season.
DeleteI haven't made a crumble in forever! I need to give your a try :)
ReplyDeleteI hope you enjoy it Bobbi.
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