Rhubarb Crumble from Phillis Pellman Good
Rhubarb Pot Pie could weigh heavily in one’s stomach for the better part of a day: “Melt and brown butter in a kettle. Put in a layer of dough, then a layer of cooked rhubarb and sugar. Repeat until you have as much as wanted. Be sure to have dough on top. Cover the kettle and bake ½–¾ hour on not too hot a stove.” That dish was designed for the busy cook— and consumers who exercised vigorously.
One adaptation of this rhubarb dessert has more crunch and sits more lightly—Rhubarb Crumble.
Ingrediënten
- 1 cup flour sifted (½ white; ½ whole wheat)
- ¼ cup oatmeal uncooked
- 1 cup brown sugar packed
- ½ cup butter melted
- 1 tsp. cinnamon
- 1 cup granulated sugar
- 2 Tbsp. cornstarch
- 1 cup water
- 1 tsp. vanilla
- 2 cups rhubarb diced
Instructies
- Stir together flour, oatmeal, brown sugar, butter, and cinnamon until crumbly.
- Set aside half of crumbs.
- Pat remaining crumbs over bottom of 9” square baking pan.
- Combine sugar, cornstarch, water, and vanilla, stirring until smooth.
- Add rhubarb and cook until mixture becomes thick and clear.
- Pour rhubarb sauce over crumbs.
- Crumble remaining crumbs over top sauce.
- Bake at 350° for 1 hour.
Notes / Tips / Wine Advice:
Variation:
Use cherries or blueberries instead of rhubarb.
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