RCI-DS.004.0086.001
Crumbly-topped Rhubarb
Crumbly-topped Rhubarb from the Recidemia collection
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- c Young rhubarb; Unpeeled And Diced3 unit
- T unbleached flour1 unit
- c granulated sugar1/2 unit
- t cinnamon1 unit
- 1/8 unit
- T ;water1 unit
- T butter Or margarine6 unit
- T unbleached flour6 unit
- c brown sugar; Firmly Packed1/2 unit
- c rolled oats; Quick Cooking1/2 unitQuick Cooking oatmeal
Method
1
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart or pie dish. Wash and trim the rhubarb stalks, then cut them into 1-inch pieces.
10 minutes
2
In a large bowl, toss the rhubarb pieces with sugar, a pinch of salt, and a tablespoon of flour to help absorb the juices during baking. Set aside to macerate while you prepare the crumble topping.
5 minutes
3
In a separate bowl, combine flour, rolled oats, brown sugar, and a pinch of salt for the crumble topping. Cut in cold butter using your fingertips or a pastry cutter until the mixture resembles coarse, pea-sized crumbs.
8 minutes
4
If using a pastry base, press or roll it into the prepared dish and crimp the edges. Blind bake the base for 10 minutes to prevent a soggy bottom.
10 minutes
5
Spread the macerated rhubarb filling evenly over the pastry base or directly into the greased dish, ensuring the fruit is distributed in an even layer.
3 minutes
6
Scatter the crumble topping generously and evenly over the rhubarb filling, covering the fruit completely for a uniform crust.
3 minutes
7
Bake in the preheated oven until the topping is golden brown and the rhubarb filling is bubbling around the edges. Allow to cool slightly before serving.
35 minutes
8
Remove from the oven and let the tart rest on a wire rack before slicing. Serve warm or at room temperature, optionally with cream or vanilla ice cream.
15 minutes