This crumble is laughably easy to make. Preparation takes about 10 minutes, followed by about half an hour in the oven.
The recipe makes one large crumble or five individual ones. You will need a round 9-inch (23-cm) cake tin or five 4-inch (10-cm) ramekins.
Serve the crumble as is, or topped with crème fraîche, sour cream or vanilla ice cream. For lovely presentation, add a mint sprig.
3 large branches fresh rhubarb (1 pound, 450 g)
3/4 cup sugar, preferably cassonade or demerara (raw sugar)
1/4 tsp. cinnamon
1/4 pound unsalted butter (110 g, 1 stick)
2 tbsp. white sugar
1 cup flour
6 mint sprigs (optional)
Preheat the oven to gas mark 6 (400 F, 200 C). Lightly butter a baking dish or pie plate, preferably ceramic or glass, or six individual soufflé cups.
Remove the ends of the rhubarb, rinse it and chop it into 1/3 inch (1 cm) pieces. Place the pieces in a bowl. Add 3/4 cup sugar and the cinnamon, and stir to coat the rhubarb.
In a separate bowl, cut the butter into small pieces, add the sugar, cut in the flour and mix until crumbly.
Pour the rhubarb pieces into your baking dish or dishes. Top with the crumble. Bake 30-40 minutes, or until the rhubarb is bubbly and the crumble is browned.
Serve warm. Serves 6.
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There ia no indication of the the size of the baking dish needed—I used a 9″ x 9″ pan and there was just enough raw rhubarb for a single layer covering the bottom of the pan.
Jerry, many thanks for pointing this out. So sorry for the omission! I have now revised the recipe to clarify, after first doing the math.
For best results, use a 9″ round cake tin or five 4″ ramekins. Either of those covers an area of about 63 square inches, while the pan you used has an area of 81 square inches.
Despite the size problem, I hope the crumble was tasty enough for you to want to try again. Cheers, Meg
Didn’t have quite enough rhubarb – it’s a late spring – so added an apple and a big blue plum. Perfection, according to my dinner guests. Thanks Meg!
Susan, that sounds delicious! Thanks for the feedback.
Meg, Just finished off our dinner with this dessert and it was fabulous! Added vanilla ice cream and everyone had to have seconds. Thanks for the yummy recipe!
So glad you liked it! From my house to yours…
This is my kind of dessert, seasonal and not too fussy! I just learned that rhubarb is good raw, thinly shaved, in salads. A variation on your delightful spinach-strawberry creation, perhaps?
Shaved rhubarb sounds very interesting! I’ll give it a try…
Just getting ready to pick my rhubarb. This will be my next dessert. You posted this just in time, Meg. Happy Spring!
I love your Everyday French Chef and am passing the site on to all my friends.
Thanks, Renee! I hope they’ll like it too.