I am thrilled that it is rhubarb season again! Because I am a tad lazy when it comes to rolling out dough, I decided to make a crumble instead of a pie. This was insanely delicious and I hope you enjoy it. If you cannot use your rhubarb immediately, cut it into 1/2 ” chunks and freeze it.
5 cups rhubarb, cut into 1/2 inch pieces
1 1/3 cup sugar
1/4 cup plus 2 Tbs flour
In a large bowl, combine the flour, the sugar and the chopped rhubarb.
In a 9″X11″ casserole dish or pyrex, lay down the rhubarb mixture and spread evenly.
Preheat the oven to 450 degrees and start making the dough recipe below.
1 1/4 cups flour
1 stick cold butter
pinch of salt
1/2 tsp vanilla extract
3 Tbs ice water (or just cold water!)
Cut the butter into the flour using 2 knives or just your hands. You don’t want to touch it too much, though, because then it won’t be as flaky.
Add in the salt, the vanilla extract and water and keep cutting until all the ingredients are combined.
Take the finished dough below and make balls that you flatten out until about 2″ across and 1/2 ” thick until dough is covering the crumble.
If you’re so inclined, feel free to roll out the dough and cover the crumble but I am too lazy.
Bake for about 45 minutes until the dough is golden brown and the rhubarb is tender. Start checking at about 30 minutes and if the dough looks like it is starting to burn, cover it with tin foil until the rhubarb is tender.
Serve warm with vanilla ice cream. Yum!