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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 10 |
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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. 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 |
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.).
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