Tart rhubarb topped with a buttery oat crumble and baked to perfection. Serve warm with a scoop or two of vanilla ice cream.
Course Desserts & Sweet Treats
Cuisine American
Keyword crumble, dessert, rhubarb, spring
Prep Time 25 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr25 minutesmins
Servings 8servings
Calories 379
Author Laurie McNamara
Ingredients
1/2tablespoonbutterfor baking dish
8cupsrhubarbsliced 1/2 inch thickness
3/4cuplight brown sugar
1/4cupcornstarch
1/2lemonjuiced
1/4teaspoonkosher salt
FOR THE CRUMB TOPPING:
3/4cupunbleached all-purpose flour
3/4cuplight brown sugar
3/4cupold fashioned rolled oats
1/2teaspooncardamom
1/4teaspoonkosher salt
1/2cup unsalted buttercut into pieces
Instructions
MAKE THE FILLING:
Preheat your oven to 350° and butter an 8x11 baking dish.
In a large bowl toss together the sliced rhubarb, brown sugar, cornstarch, kosher salt and lemon juice. Spread the rhubarb mixture evenly into the prepared baking dish.
MAKE THE CRUMB TOPPING:
Combine the flour brown sugar, oats, salt and cardamom in a bowl.
Drop in the butter pieces and using a pastry cutter, blend the butter into the dry ingredients until only small crumbs remain.
Sprinkle the crumble over top of the rhubarb and bake for 45-60 minutes or until the crumb is deep golden and the rhubarb is tender and bubbly.