Rhubarb Crumble

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  • 1 1/4 cups all-purpose flour
  • 3/4 cup old-fashioned oats
  • 1/3 cup plus 1/2 cup sugar, divided
  • 1/2 teaspoon cinnamon
  • 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
  • 1 pound rhubarb, cut into 1-inch chunks
  • 1 tablespoon plum brandy or Port


Mix flour, oats, 1/3 cup sugar and cinnamon in medium bowl.
Add butter and rub with fingertips until mixture forms coarse meal. Press with fingertips until mixture begins to form moist clumps. Topping can be prepared 1 day ahead. Cover and refrigerate.
Preheat oven to 350°F.
Combine fruit, remaining sugar and brandy in a medium bowl. Transfer to a 9-inch, deep pie dish. Sprinkle with topping.
Bake until fruit bubbles and topping browns, about 1 hour. Cool slightly.
Serve with whipped cream, ice cream or sweetened sour cream (see separate recipe).

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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