My crumble isn’t too far off the usual, but I prefer to increase the ratio of sugar to butter and flour for an extra crisp topping, and I use whole wheat pastry flour, which adds a nuanced softness of flavor, too. I also barely sweeten the rhubarb so that it’s a tart contrast to the sweet topping and I don’t gum it up with thickeners. Tart against sweet, meltingly tender rhubarb against the crunch of baked sugar and butter and whole wheat pastry flour, hot fruit with cold ice cream, and quick to make, too. What’s not to love? —ALittleZaftig
cold unsalted butter, cut into cubes
1 1/4 cups
whole wheat pastry flour
In This Recipe
Preheat your oven to 350 degrees F.
In a medium baking dish, toss the rhubarb with the ¼ c. of sugar.
In a medium bowl, pinch together the butter, remaining sugar, flour, and salt until it resembles sand and has butter pieces no bigger than the size of an almond. The mixture will come together when pressed or squeezed when it is sufficiently combined.
Crumble the crumble in an even layer over the rhubarb.
Bake the crumble until it is golden brown, about 30 minutes.
Serve warm with pouring cream, custard, or ice cream.
It may be rewarmed in a 350 degree oven.