deb baldwin Recipe

W D's Rhubarb Crumble

By deb baldwin messinthekitchen

Will Dodge sent me this recipe and bragged about this dessert.

Oh! And the rhubarb crumble I made yesterday? It's wuuuunderfuuulll !!!

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2 lb
rhubarb cut into 1 inch pieces (about 6 cups)
1 1/4 c
granulated sugar
1 1/4 c
all purpose flour
1 tsp
vanilla extract
1 c
light brown sugar ( i don't know why it has to be light brown)
1 stick
of unsalted butter cut into little pieces (1/2 cup)
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1/2 tsp
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Directions Step-By-Step

Preheat oven to 375°
I mix the granulated sugar and 1/4 cup flour in a large bowl and sprinkle it on the rhubarb then sprinke the vanilla on that and stir it around so it's pretty well distributed.
Put rhubarb mixture into a 9" x 13" baking dish.
Put remaining 1 cup of flour, brown sugar and salt into a large mixing bowl and toss well.
Add butter chunks and mix well with a pastry blender until mixture resembles course meal.
Take a large spoon and distribute this topping over rhubarb.
Bake until rhubarb is very tender and bubbly and the topping is golden brown, about 30 minutes.

Serving suggestion: warm with vanilla ice cream.
Spoon leftovers into bowls and eat cold for breakfast.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Hashtags: #rhubarb, #crumble