Monday, June 23, 2014

Rhubarb Crumble

Tis the season for rhubarb. All you need is some sugar and flour to make it a great accompaniment for vanilla ice cream. This turns a veggie that is normally very sour, into a something sweet and delicious.
Preheat the oven to 375 degrees. I used a 9x13 pan but I think it would work better in a smaller dish.

rhubarb flour, and sugar mixture
Rhubarb Crumble

1 cup sugar
1/4 cup flour
1 tsp vanilla
1 tsp ground cardamom
2 cups rhubarb sliced


1 cup flour
1/2 tsp salt
3/4 brown cup sugar
1 pkg. instant vanilla oatmeal
1/2 cup cold butter cubed

Cut the rhubarb into slices. Coat with the sugar, flour, vanilla, cardamom. Place in the bottom of a buttered baking dish. In a separate bowl mix the crumble ingredients. Cut with a pastry cutter. Place on top of the rhubarb. Bake in the oven 35-45 minutes or until the top is brown and the rhubarb is bubbly. It will be extremely hot when it comes out of the oven.  Serve with vanilla ice cream.

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