Rhubarb Crumble

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final (1)I love rhubarb!  Especially rhubarb crumble with rich vanilla ice cream!  I had planned to plant my own rhubarb this year but as of yet have been unable to find a plant and I’d rather not start from seed if I don’t have to.  I was visiting a friend recently and she had several really large plants that were begging me to make something out of them 🙂  We struck a deal – I could take as much rhubarb as I liked and would make her a pan of rhubarb crumble in exchange.  It was a WONDERFUL deal!

As I was about to eat a piece one night, long after the kids were in bed (a momma’s gotta sneak a treat every now and then, even if it’s late at night), I couldn’t resist taking a quick photo to post to my Instagram account.  It took me just a moment and I posted it the next day.  Little did I realize how popular it would become!  Apparently it looked super yummy to a lot of people and I must admit it WAS super yummy.  It’s a wonder the MR got ANY. 🙂  I thought maybe some of you would like the very simple recipe so you could make your own.  I will warn you – the basic recipe, without any changes, is not exactly healthy.  I typically reduce the sugar and butter when I make it and I really like it a bit more tart….I have also made it with mostly stevia instead of sugar and it was just fine like that although there was a slight stevia aftertaste when it was warm which seemed to go away when it was cold.

6 C Rhubarb, chopped finely

2 Tbsp Water

3 Tbsp Flour

1 C Sugar

2 tsp Cinnamon

1/4 tsp Salt

1 1/3 C Butter or margarine, melted

1 1/3 C Flour

1 1/2 C Brown sugar

1 1/2 C Rolled oats

Preheat oven to 350°.  Put chopped rhubarb in a greased 9×13 pan and drizzle with the water.  Combine the 3 Tbsp flour, sugar, cinnamon and salt, then sprinkle over the rhubarb.

Combine melted butter, 1 1/3 C flour, brown sugar and rolled oats and mix well until crumbly.  Loosely top the rhubarb with the crumble topping – if you like lots of crumble topping you can always make a double batch 🙂

Bake for 40 minutes.  It should be golden brown on top.

You can serve it warm or cold, with vanilla ice cream or whipped cream.


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