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What’s a celebration without a knock-out dessert? This Rhubarb Crumble is the perfect finishing touch to our homage to the tastes of April. (If you’re interested in the rest of the menu, here it is: Herbed Lamb Chops, Brown Rice Pilaf with Preserved Lemons & Feta Cheese, Steamed Asparagus with Balsamic Vinaigrette.) Of course, it’s equally at home following a hearty beef stew in the middle of winter. It’s kinda like the perfect outfit that you can dress up or down depending on the occasion.
Ok. So that was a little weird. We should just get to the recipe now. 🙂
- 1/8 tsp sea salt
- 1/4 tsp ground cinnamon
- 1/4 cup cold butter (1/2 stick), cut into cubes
- 1/3 cup packed organic brown sugar
- 2/3 cup organic flour of your choice
- 2/3 cup organic rolled oats
Go ahead and preheat your oven to 350° F. Then butter your baking dish. This will fill an 8″ x 8″ dish, but any shape is fine. I didn’t have a square one that matched the dishes I was using, so I used an oval one. Because I’m girly like that. 🙂
Mix the rhubarb, homemade vanilla, and ground cinnamon in a mixing bowl. Spread it evenly in the bottom of the buttered baking dish.
Mix the brown sugar, flour, and sea salt in a mixing bowl. Add the butter to the sugar/flour mixture. With a pastry blender, cut in the butter until it is the size of peas.
Now throw in the oats and give it a good stir. Once it’s all stirred up, sprinkle it evenly over the rhubarb mixture.
Stick it in the oven and bake till golden brown and bubbly. That will take about 30-40 minutes.
Serve this warm with fresh cream. Or whipped cream. Or even ice cream. Hummm…I think I see a pattern here…
More yummy desserts you should make: