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Nutrition Facts
Serving Size 1 (127g) Recipe makes 10 servings The following items or measurements are not included below: vanilla sugar
Calories 198
Calories from Fat 95		(48%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 6.6g	33%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 27mg		9%
Sodium 51mg		2%
Potassium 294mg		8%
Total Carbohydrate 23.7g		7%
	Dietary Fiber 2.0g	7%
	Sugars 10.2g
Protein 2.2g		4%
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Rhubarb Crumble

Recipe #227063 | 1¼ hours | 25 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: JenPo
May 9, 2007

Possibly the best dessert in the entire world! Tart, sweet, and with the best crumble topping I have made yet. I usually halve the recipe but I am including the full amount here. It is from Nigella Lawson's cookbook "Feast". It can be made in advance (the crumble topping separate from the rhubarb) and stored in the fridge or freezer. You don't need to thaw the topping before proceeding.

SERVES 10 (change servings and units)

Ingredients

2 lbs rhubarb, chopped into 1/2 in pieces
1/4 cup sugar (superfine)
1 tablespoon butter
1 tablespoon vanilla extract
1 tablespoon cornstarch

For the Crumble Topping

1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter, cold and diced
3 tablespoons vanilla sugar (can substitute ordinary sugar)
3 tablespoons brown sugar

Directions

1
Place a baking sheet in the oven and preheat the oven to 375°F
2
Heat the rhubarb in a pan on medium to medium low with the 1/4 sugar, 1 T butter, vanilla, and cornstarch for about 5 minutes, until the rhubarb is glossy and everything has melted together. Transfer to an 8 1/2 in pie plate (approx. 1 1/2 in deep).
3
To make the crumble topping, place the flour and baking powder in a bowl and rub in the butter until it is thoroughly combined, with a texture like soft crumbs.
4
Using a fork, stir in the sugars. Spread evenly over the fruit, attempting to cover all of it. (Exposed parts will bubble up). Bake on the sheet for 35-45 minutes. It's okay if it bubbles over a bit, this is what the pan is for.).