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Friday, May 7, 2010

Rhubarb Crumble

7 Cups diced rhubarb (fresh or frozen)
2 Tbl. all-purpose flour
1 Cup sugar
1/4 tsp. salt

3/4 Cup all-purpose flour
1 Cup packed brown sugar
1 Cup rolled oats
3/4 Cup butter

In a mixing bowl, combine rhubarb, flour, sugar and salt. Spoon into a greased 9x13” baking pan; set aside. For topping: combine flour, brown sugar and oats. Cut in butter till crumbly. Sprinkle over the rhubarb mixture. Bake at 350F for 40 minutes or until lightly browned and bubbly.
Yield: 6-8 servings.
My mom and I made this in January with some frozen rhubarb given to us by a friend. It turned out quite well, but I wanted some kind of sauce to put on it to kind help cut the sharpness that rhubarb sometimes has. So, I looked up a vanilla cream sauce on the internet and came up with something. It was really good on the crumble. Sorry I didn’t take any pictures, but it wasn’t the most striking dessert we ever made since the rhubarb was more green than red.
Anyway, I’ll post the vanilla cream sauce recipe as well. It would be equally good on a number of other things – even just poured over fresh fruit.
Note: We doubled the original recipe and I accounted for that in the measurements here. However, we had more than double the amount of rhubarb called for. So, please sweeten this to your taste. We also put it in a pan that was “double” what the recipe called for, but it seemed too thin to us. So, in posting the recipe here I have called for a 9x13 inch pan. If this seems too small to you feel free to use a larger one. The one we made did turn out very thin, though, and we would make it in a 9x13 if we make it again, I think.

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