One of my favorite desserts when I was younger was rhubarb pie. My grandmother had a delicious recipe that she made for me when I was growing up and it’s one of the foods that still reminds me of her. It’s not a food that I see very often, but it’s under-appreciated! Technically it’s a vegetable, but it used most often in the same way as fruit. When I found some fresh in our grocery store, I knew I had to use it in this week’s recipe.
The crumble part of this recipe was my original plan. I love the flavor and textures of a crumble on top of fruit. Although it uses a fair amount of “butter”, it’s a healthier option than a full pie with crust. And it adds just enough of that pie-like flavor to make you smile and say “Mmmm”.
Although you could make this rhubarb crumble in one big batch, I love using single serving dishes for prepping. It makes serving a snap and it’s easy to top with plastic wrap to save for later.
Kirk and I really enjoyed these for dessert last night – and Kirk isn’t really a big fan of rhubarb. That’s called a successful recipe in my book!
[Tweet “A rhubarb #dessert like grandma used to make, but healthier! #recipe”]
- For the Topping
- 1/3 cup unbleached cake flour
- 1/4 teaspoon baking powder
- 2 tablespoons tagatose (I used NuNaturals brand)
- Lemon Zest (I used 1/3 lemon)
- 2 tablespoons rolled oats
- 1 tablespoons earth balance buttery spread
- For the Filling
- 2 cups rhubarb, diced (about 2 stalks)
- Juice of 1/2 lemon
- 2 – 2 1/2 tablespoons tagatose
- 1 tablespoons arrowroot (or cornstarch)
- Preheat oven to 375 degrees.
- Mix together flour through rolled oats until combined. Pour melted butter over the top and mix with dry ingredients until fully incorporated. This makes a very generous portion of topping, so feel free to use less if desired.
- Place diced rhubarb in a medium bowl. Top with remaining ingredients and stir until coated.
- Coat 4 ramekins with cooking spray. Transfer rhubarb mix evenly among the ramekins. Sprinkle topping over rhubarb. Bake for 20-25 minutes, or until filling is bubbly and topping is golden brown. Allow to cool slightly and serve!
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Questions for you:
- Do you have a favorite dessert memory from your childhood?
- Have you cooked with fresh rhubarb?
