We read the entire recipe section of April's Canadian Living magazine - separately. We reconvened. As Amy said, "There was one recipe that really stood out to me", Lisa chimed in and finished the sentence, "the rhubarb banana crumble!"
We've been waiting a few weeks to make this fruity dessert, and Easter seemed like an ideal time to try this cross between a strawberry rhubarb pie and apple crisp. It was an excellent ending to our quesadilla meal (see post below).
You might have noticed our mismatched crème brûlée containers (if not, don't look now!). Well we finally picked up real ramekins! Now we have uniformly sized containers that will make our baking adventures a little easier and a lot prettier.
Rhubarb Banana Crumble
Serves 8
5 cups sliced french or thawed drained rhubarb
1/2 cup granulated sugar
2 tablespoons all-purpose flour
3 bananas, chopped
3/4 cup quick-cooking rolled oats (not instant)
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/3 cup cold butter, cubed
1/4 cup walnut pieces
- Toss together rhubarb, sugar, and four. Divide between 8 lightly greased ramekins or pour into a square baking dish. Cover with foil and bake in 400 F oven for 25 minutes. If using one large baking dish instead of ramekins, stir once while in oven.
- Combine oats, flour, sugars, and cinnamon. Use a knife or pastry cutter to blend in butter until mixture is crumbly. Mix in walnuts.
- Spread sliced bananas over rhubarb.
- Sprinkle crumb mixture over bananas.
- Bake, uncovered, in 350 F oven for about 25 minutes, or until bubbly and topping is light golden brown.
Frozen rhubarb - from last year's garden.
Use a pastry cutter or knife to make the crumble topping.
Foil is only needed for the first oven session.
Layer the sliced bananas over the cooked rhubarb.
Fresh out of the oven. Check out that ramekin.
We served it warm, but (if you can wait long enough)
it would probably be pretty tasty cold too.
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