Rhubarb pie is very nice, but a crumble is even easier, and this one also involves pretty simple clean-up (mix the filling right in the baking dish, dirty one other bowl for the crumble). I love the flavor of coconut oil in this topping, but you traditionalists out there could easily replace it with butter.
Rhubarb Crumble
Serves 8-10
Filling:
3 pounds rhubarb, trimmed and cut into 1-inch pieces (about 6 cups)
¼ cup white sugar
1 teaspoon almond extract
1 teaspoon lemon zest
½ teaspoon ground cardamom
Topping:
6 tablespoons coconut oil
¾ cup brown sugar
½ cup all-purpose flour
½ teaspoon cinnamon
1 teaspoon salt
½ cup rolled oats
½ cup pecans
Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish. Toss rhubarb with white sugar, almond extract, lemon zest, and cardamom and spread evenly in baking dish.
Combine all remaining ingredients (coconut oil through pecans) in a large bowl and mix with your hands. Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
6 tablespoons coconut oil
¾ cup brown sugar
½ cup all-purpose flour
½ teaspoon cinnamon
1 teaspoon salt
½ cup rolled oats
½ cup pecans
Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish. Toss rhubarb with white sugar, almond extract, lemon zest, and cardamom and spread evenly in baking dish.
Combine all remaining ingredients (coconut oil through pecans) in a large bowl and mix with your hands. Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
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