RHUBARB CRUMBLE
Steps:
- Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.
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BAZIL SHANGALI
[email protected]This crumble is a great way to use up leftover rhubarb. It is also a delicious and easy dessert.
Md bossa
[email protected]I used frozen rhubarb in this crumble and it worked just as well as fresh rhubarb.
Steven&Alicia Pope
[email protected]I added a few tablespoons of chopped walnuts to the crumble topping and it added a nice nutty flavor.
Anabelle Garcia
[email protected]I made this crumble with a gluten-free flour blend and it turned out great.
Sariyah Zafar
[email protected]This crumble is perfect for a summer dessert. It is light and refreshing.
Kajol Akhi
[email protected]I love the combination of the sweet rhubarb and the crunchy crumble topping.
Nangiro Kakalel
[email protected]This crumble is a great way to use up fresh rhubarb. It is also a delicious and easy dessert.
James Beard
[email protected]I have made this crumble several times and it is always a success. The rhubarb and the crumble topping are the perfect combination.
Islamic Study00
[email protected]This is the best rhubarb crumble recipe I have ever tried. It is so easy to make and the results are amazing.
MÂRWÃÑ KHÂÑ
[email protected]I made this crumble for a potluck and it was a hit! Everyone loved it.
fuhad ahmed
[email protected]My rhubarb crumble turned out perfectly! The topping was crispy and the fruit was sweet and tart. I will definitely be making this again.