Rhubarb Slump

Name: Rhubarb Slump (Standard)
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 4 cups Rhubarb-chopped; 3/4 cup Granulated Sugar; 1 tbsp All-Purpose Flour; 1/2 tsp Vanilla Extract; 1 1/2 cups All-Purpose Flour; 1/4 cup Granulated Sugar; 1 1/2 tsp Baking Powder; 1/4 tsp Salt; 6 tbsp Cold Butter-cut into cubes; 1/2 cup Milk

⏱1h

👥6

🔥320 cal

Easy

🍽️American

A comforting and simple rhubarb dessert with a biscuit-like topping. This is a traditional recipe perfect for using up fresh rhubarb.

4 cups Rhubarb-chopped

3/4 cup Granulated Sugar

1 tbsp All-Purpose Flour

1/2 tsp Vanilla Extract

1 1/2 cups All-Purpose Flour

See all 10 ingredients ↓

(0 reviews)

⏱1h

👥6

🔥320 cal

Easy

🍽️American

A comforting and simple rhubarb dessert with a biscuit-like topping. This is a traditional recipe perfect for using up fresh rhubarb.

#dessert #rhubarb #slump #fruit #baking

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, combine all Rhubarb Filling ingredients. Toss to coat and pour into a 8x8 inch baking dish.
In a separate bowl, whisk together all Slump Topping dry ingredients.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in the milk until just combined. Do not overmix.
Drop spoonfuls of the topping over the rhubarb filling, leaving some gaps.
Bake for 30-40 minutes, or until the topping is golden brown and the rhubarb is tender.
Let cool slightly before serving.

Ingredients

4 cups 950 mL Rhubarb-chopped
3/4 cup 150 g Granulated Sugar
1 tbsp 15 mL All-Purpose Flour
1/2 tsp 2.5 mL Vanilla Extract
1 1/2 cups 180 g All-Purpose Flour
1/4 cup 50 g Granulated Sugar
1 1/2 tsp 7.5 mL Baking Powder
1/4 tsp 1.25 mL Salt
6 tbsp 89 mL Cold Butter-cut into cubes
1/2 cup 120 mL Milk

Equipment

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

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, combine all Rhubarb Filling ingredients. Toss to coat and pour into a 8x8 inch baking dish.
In a separate bowl, whisk together all Slump Topping dry ingredients.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in the milk until just combined. Do not overmix.
Drop spoonfuls of the topping over the rhubarb filling, leaving some gaps.
Bake for 30-40 minutes, or until the topping is golden brown and the rhubarb is tender.
Let cool slightly before serving.

Nutrition per serving

Calories 320

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Rhubarb Slump

Rhubarb Slump

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