Photo: Rhubarb Crumble Recipe
Directions
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.
Photograph by Con Poulos
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By tyraflynn
on October 08, 2011
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We added strawberries and it was gone! Super yummy and easy too! (Topped with vanilla sauce--yum!
By funnycashier
lancaster,pa
on September 28, 2011
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I made this over the summer and we really enjoyed it. It's fine without the hazelnuts. We served it over vanilla ice cream.
By barbra0220_9521552
Somers, CT
on June 09, 2011
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I thought this recipe was wonderful and tasty. A nice recipe to use what you have already in the kitchen. I didn't have hazelnuts, so I used slivered almonds, I used lemon zest instead of orange zest. Out of oranges too. I omitted the salt because I used salted butter. The next time I make it I plan to sub honey for the sugar. Yes, I did use rhubard. I have plenty of that. :
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