Rhubarb Crumble with Almonds
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Recipe
  • Rhubarb Crumble
  • For the filling:
  • 1 ¼ lbs. rhubarb, trimmed (the leaves are poisonous, so trim them well!) and cut into 1 inch pieces
  • ½ c. sugar
  • For the topping:
  • ¾ c. all purpose flour
  • ¾ c. sugar
  • ½ c. sliced almonds
  • ¼ tsp. almond extract
  • 1 pinch salt
  • 1 stick butter, cut into cubes.
  1. First, combine the cut rhubarb and the sugar in a 2 quart baking dish, toss the rhubarb to coat with sugar, and let sit for a bit.
  2. Preheat the oven to 400 degrees.
  3. Combine the ingredients for the topping. I’ve found it’s easiest just to rub the butter into the other ingredients by hand or with a pastry cutter, but you can use a food processor too (it’s OK if the almonds get chopped up). The mixture may look like bread crumbs, but rub it together until it clumps. The topping should resemble gravel.
  4. Sprinkle the topping over the rhubarb and bake, uncovered, 35-45 minutes, or until the topping is golden brown.
Recipe by The Domestic Front at http://www.thedomesticfront.com/thats-the-way-the-rhubarb-crumbles/