Step back in time and savor a classic Newfoundland dessert with this Rhubarb Crumble recipe. Drawn from my cherished collection of vintage fundraising cookbooks from the 60s, 70s, and 80s, this recipe brings a taste of tradition right to your table. Rhubarb, with its tart flavor and vibrant color, shines in this comforting dessert, making it a favorite in Newfoundland kitchens.
This Rhubarb Crumble combines the tangy punch of fresh rhubarb with a sweet, buttery topping. The recipe is straightforward yet delivers a wonderfully satisfying treat. As the crumble bakes, the rhubarb softens and mingles with sugar, creating a luscious filling beneath a crisp, golden topping. The result is a dessert that’s both hearty and indulgent, perfect for serving warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Embrace the flavors of Newfoundland’s past with this Rhubarb Crumble. Whether you’re a fan of classic desserts or new to Newfoundland cuisine, this recipe offers a delightful way to enjoy a piece of culinary history. It’s a taste of home and tradition that’s sure to become a cherished favorite.
Rhubarb Crumble Recipe:
1/2 cup melted butter
1/2 cup flour
1 1/2 cups rolled oats
1 1/2 tbsp flour
2/3 cup brown sugar
3 cups raw rhubarb
1/2 cup sugar
Combine melted butter, rolled oats, first amount of flour and brown sugar.
Firmly press 3/4 of mixture into a 9-inch pie plate.
Cover with rhubarb.
Combine sugar and second amount of flour. Sprinkle over rhubarb.
Cover with remaining crumb mixture.
Bake at 350F for 30 – 40 minutes.
Serve warm with ice cream.
