I have a confession...I have not always been a huge fan of rhubarb. It's not that I dislike it...it just seems like kind of a confusing vegetable...or fruit...or whatever the heck you are! Yes, technically rhubarb is a vegetable, but did you know it was legally declared a fruit by a New York court in 1947 because it was most commonly cooked as one in the United States? Interesting, huh?! A family friend recently gave us some from their garden and I was determined to come up with a recipe that I not only liked...but LOVED! I decided to mimic a favorite apple dessert that my Mom makes and substituted the apples for rhubarb, using much less since the rhubarb is so tart. I used my food processor instead of the traditional pastry cutter, which saved time without compromising any flavor. Let's just say a true conversion took place...rhubarb and me: new besties for life!
Ingredients
Crust
- 1 c. flour
- 2 tbsp. sugar
- ¼ tsp. salt
- 1 stick cold unsalted butter, cut into chunks
Filling
- 2 c. rhubarb, finely chopped (small pieces, not too large)
- ½ c. sugar
- ½ tsp. ground cinnamon
Crumble
- ½ c. flour
- ½ c. sugar
- ¼ tsp. salt
- ½ stick cold unsalted butter, cut into chunks
Accompaniments
- vanilla ice cream, for serving
Instructions
- Preheat oven to 375°.
- Add crust ingredients to food processor (dry ingredients first, give a couple of pulses, then add butter). Pulse until mixed through and crumbly. Pat into ungreased 7x11 pan.
- Combine filling ingredients and spoon onto crust.
- Add crumble ingredients to food processor (dry ingredients first, give a couple of pulses, then add butter). Pulse until mixed through and crumbly. Spoon on top of filling.
- Bake until golden and bubbly, about 40-45 minutes. Let cool. Serve warm with vanilla ice cream.
Notes
- If you would like apple crumble instead of rhubarb, substitute the 2 c. of rhubarb for 4. cups chopped & peeled granny smith apples.
