Prepare this to-die-for dessert for the oven in just minutes! I used my favorite crumble topping from Alice Waters' "The Art of Simple Food." I love it because it incorporates nuts- soooo much more flavorful (Note: you can leave nuts out if necessary). Rhubarb will be oh-so wonderfully soft and bubbly after baking, but still retain its signature tartness! Great by itself or with anything creamy ;)
Background: My grandma always had rhubarb in her garden and would make strawberry rhubarb jams, pies and other sweets! This was inspired by her!
- **CRUMBLE TOPPING**
- Nuts (any combo of almonds, walnuts, pecans, etc.) (1/3 cup (50g))
- Flour (1/2 heaping cup (80 g))
- Brown sugar (3-4 Tablespoons (about 20g))
- Salt (1/8 tsp (a few pinches))
- Cinnamon (1/8 to 1/4 tsp (a couple sprinkles))
- Unsalted butter (6 Tablespoons (50 g))
- Rhubarb (1 lb/450 g (about 4 cups))
- Apple (optional) (1 small)
- Flour (2 Tablespoons)
- Sugar (I used half brown and half regular) (1/2 cup )
- Vanilla (1/2 tsp)
Preheat oven to 375°F/190°C. Chop up your nuts with a knife or food processor if they're not chopped already.
In a bowl, combine the nuts, flour, brown sugar, salt and cinnamon for the crumble topping. Give everything a quick mix.
Cut butter into pea-sized pieces and add to the bowl. Use your fingers to work the butter into the flour until crumbly but not too sandy. Chill until ready to use (you can do this up to a week ahead!)
Chop rhubarb and apple if using into bite-sized pieces. Apple is totally optional but I happened to have one that need to be used. It did add a nice touch of sweetness, but rhubarb should be the star!
Add in 1/2 tsp vanilla, 2 Tbsp flour, 1/2 cup of sugar (again, I used half brown and half white, but any way is okay). If you have ground cardamon on hand, it's wonderful if you add a few sprinkles here!
Put everything in your baking dish (I used 9 x 9 inch). Top with the crumble topping (I tossed in a few oats too ;) and bake at 375°F/190°C for 35-40 minutes or until rhubarb is bubbly and topping is slightly browed.
Let cool for 15-30 minutes. Delicious by itself or served with anything creamy like yogurt, ice cream, straight cream, etc.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.