Vanilla Cardamom Rhubarb Crumble

I love when rhubarb appears in the grocery store.  It’s just so pretty.  And it’s a sure sign that spring has arrived.  The flavor of it when it bakes with strawberries inside a pie is divine…mmmm, I can almost taste it.

When my mom brought over a big bunch of rhubarb last week, I couldn’t wait to bake with it.  I didn’t want to take the time to make a pie, so a crumble quickly came to mind.  Crumbles come together so easily and taste so delicious, but are so easy to throw together.  That earns and A+ in my book!  The cardamom and vanilla made for a fabulous flavor combination.  Oh, I used my gluten free flour and I couldn’t even taste the difference, which was awesome!
rhubarb crumble

for the topping, you will need:
1 cup flour (I used gluten free)
½ cup oats
¾ cup sugar
a pinch of salt
6 tablespoons melted butter

for the filling, you will need:
2 pounds chopped rhubarb
½ cup sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
½ teaspoon ground cardamom

Preheat oven to 375°F. In a medium sized bowl, combine all ingredients of the rhubarb filling and spoon into a baking dish.

In a separate bowl, combine flour, oats, sugar and salt. Stir in 6 tablespoons melted butter, and mix until large crumbles form.  Place bowl in the freezer for about 15 minutes to firm up.

Spread topping mixture over rhubarb mixture.  Place in oven and cook for 40-45 minutes, until the filling is bubbly and the topping is golden brown. Let cool for about 15 minutes; serve with vanilla ice cream and a dash of cinnamon.

serves: 4-6
time: 20 minutes prep + 45 minutes baking time
from: cb original

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One Comment

  1. Posted May 5, 2014 at 8:00 pm | Permalink

    Holy cow, this looks amazing! I’m going to try it!!!!

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