Rhubarb Slump

Name: Rhubarb Slump (Elevated)
Total time: 1 h 25 min
Yield: 6
Cuisine: European
Ingredients: 4 cups Rhubarb-chopped; 3/4 cup Granulated Sugar; 1 tbsp Tapioca Starch; 1 tsp Lemon Zest; 1/2 tsp Cardamom-ground; 1 tbsp Butter-unsalted, cut into small pieces; 1 cup All-Purpose Flour; 1/2 cup Almond Flour; 1/2 cup Brown Sugar-packed; 1/4 tsp Salt; 8 tbsp Butter-cold, cut into cubes; 1/4 cup Sliced Almonds

⏱1h 25m

👥6

🔥400 cal

Medium

🍽️European

A refined rhubarb slump featuring aromatic cardamom in the filling and a buttery, almond-based streusel topping. Uses high-quality butter and a touch of lemon zest.

4 cups Rhubarb-chopped

3/4 cup Granulated Sugar

1 tbsp Tapioca Starch

1 tsp Lemon Zest

1/2 tsp Cardamom-ground

See all 12 ingredients ↓

(0 reviews)

⏱1h 25m

👥6

🔥400 cal

Medium

🍽️European

A refined rhubarb slump featuring aromatic cardamom in the filling and a buttery, almond-based streusel topping. Uses high-quality butter and a touch of lemon zest.

#dessert #rhubarb #slump #fruit #baking #cardamom #streusel

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, combine all Rhubarb Filling ingredients. Toss gently to coat and pour into a 8x8 inch baking dish.
In a separate bowl, combine all Streusel Topping dry ingredients.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in the sliced almonds.
Sprinkle the streusel topping evenly over the rhubarb filling.
Bake for 35-45 minutes, or until the topping is golden brown and the rhubarb is tender and bubbling.
Let cool slightly before serving.

Ingredients

4 cups 950 mL Rhubarb-chopped
3/4 cup 150 g Granulated Sugar
1 tbsp 15 mL Tapioca Starch
1 tsp 5 mL Lemon Zest
1/2 tsp 2.5 mL Cardamom-ground
1 tbsp 15 mL Butter-unsalted, cut into small pieces
1 cup 120 g All-Purpose Flour
1/2 cup 60 g Almond Flour
1/2 cup 100 g Brown Sugar-packed
1/4 tsp 1.25 mL Salt
8 tbsp 113 g Butter-cold, cut into cubes
1/4 cup 30 g Sliced Almonds

Equipment

8x8 inch baking dish
Large bowl
Pastry blender or fork
Zester

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, combine all Rhubarb Filling ingredients. Toss gently to coat and pour into a 8x8 inch baking dish.
In a separate bowl, combine all Streusel Topping dry ingredients.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in the sliced almonds.
Sprinkle the streusel topping evenly over the rhubarb filling.
Bake for 35-45 minutes, or until the topping is golden brown and the rhubarb is tender and bubbling.
Let cool slightly before serving.

Nutrition per serving

Calories 400

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Rhubarb Slump

Rhubarb Slump

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