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madbakerThis week's Resolution Recipe: Rhubarb Crumble.
Apparently the word "rhubarb" comes from Greek via the Romans, "rheum" being Greek and "barbaria" for it being a barbarian dish. I can't make this stuff up, people.
2 lbs rhubarb, cut into 1" pieces
1 1/4 cups white sugar
1/4 cup flour
1 tsp vanilla
1/4 tspcardamom cinnamon
Crumble:
1 cup flour
1/2 tsp salt
1 cup brown sugar
1/2 cup butter (1 stick), cubed
Heat oven to 375. Mix together the white sugar, 1/4 cup flour, vanilla, and cinnamon. Toss rhubarb in this mix and spoon into a 9x13 baking dish.
In a fud processor or with a pastry cutter, cut the butter into the other ingredients. Spread topping over rhubarb and bake for 35-45 minutes, until the filling is bubbly and the topping is lightly browned. Let cool for at least 30 minutes before serving with vanilla ice cream.
What worked: This was pretty good and easy to make. I quite like rhubarb (blame my Swedish grandma) and since it's now at the market...
I am not fond of cardamom. Cinnamon worked quite well.
I actually made this twice in a 9x9 pan: first as a straight half recipe. The second was with 1.5 lbs rhubarb (two bunches) and a basket of strawberries, but half filling and crumble topping. Both worked well with ice cream.
What didn't: The first half batch was a bit too sweet, which was why I tried it again with double rhubarb. It was a bit too gloppy though; I should have used a full amount of flour in the filling (with half sugar).
Will I make it again? See above.
Apparently the word "rhubarb" comes from Greek via the Romans, "rheum" being Greek and "barbaria" for it being a barbarian dish. I can't make this stuff up, people.
2 lbs rhubarb, cut into 1" pieces
1 1/4 cups white sugar
1/4 cup flour
1 tsp vanilla
1/4 tsp
Crumble:
1 cup flour
1/2 tsp salt
1 cup brown sugar
1/2 cup butter (1 stick), cubed
Heat oven to 375. Mix together the white sugar, 1/4 cup flour, vanilla, and cinnamon. Toss rhubarb in this mix and spoon into a 9x13 baking dish.
In a fud processor or with a pastry cutter, cut the butter into the other ingredients. Spread topping over rhubarb and bake for 35-45 minutes, until the filling is bubbly and the topping is lightly browned. Let cool for at least 30 minutes before serving with vanilla ice cream.
What worked: This was pretty good and easy to make. I quite like rhubarb (blame my Swedish grandma) and since it's now at the market...
I am not fond of cardamom. Cinnamon worked quite well.
I actually made this twice in a 9x9 pan: first as a straight half recipe. The second was with 1.5 lbs rhubarb (two bunches) and a basket of strawberries, but half filling and crumble topping. Both worked well with ice cream.
What didn't: The first half batch was a bit too sweet, which was why I tried it again with double rhubarb. It was a bit too gloppy though; I should have used a full amount of flour in the filling (with half sugar).
Will I make it again? See above.
