Rhubarb Crumble Recipe

Rhubarb Crumble Recipe
Splendid pink and fruity rhubarb, heated with sugar, vanilla, and cardamom, with darker sugar, margarine, and flour disintegrate topping.

Planning time: 10 minutes - Cook time: 1 hourCooling time: 30 minutes - Yield: Serves 8



2 lbs rhubarb, cut into 1-inch pieces

1/4 mugs white sugar

1/4 container universally handy flour

1 teaspoon vanilla concentrate

1/4 teaspoon ground cardamom

Disintegrate Topping:

1 glass generally useful flour

1/2 teaspoon salt

1 glass light dark colored sugar

1/2 measure of margarine (1 stick or 4 ounces), cut into 3D squares

Steps to Make It

1-Preheat broiler to 375°F.

2-Toss rhubarb with sugar, flour, vanilla, cardamom: In a medium measured bowl, combine the rhubarb, white sugar, 1/4 measure of flour, the vanilla concentrate, and the ground cardamom.

Spoon into a 9x13-inch preparing dish.

3-Make topping: In a nourishment processor, beat together 1 measure of flour, the salt, and the darker sugar. Include the margarine and heartbeat until the bits of spread are pea-sized. (Then again, combine the dry fixings and cut the spread in with two blades or a cake shaper.)

Spread garnish blend over rhubarb blend.

4-Bake: Place in broiler and heat at 375°F for 35-45 minutes, until the filling is bubbly and the garnish is delicately seared. Let cool for something like a 30 minutes before serving

5-Serve with vanilla frozen yogurt or whipped cream.