Rhubarb Slump

Name: Rhubarb Slump (Upgraded)
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 4 cups Rhubarb-chopped; 3/4 cup Granulated Sugar; 1 tbsp Cornstarch; 1/2 tsp Vanilla Extract; 2 tbsp Brown Butter; 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; 1/4 tsp Almond Extract

⏱1h 10m

👥6

🔥350 cal

Medium

🍽️American

A slightly more sophisticated rhubarb slump featuring the nutty flavor of brown butter in both the filling and the topping. Uses a touch of almond extract for added complexity.

4 cups Rhubarb-chopped

3/4 cup Granulated Sugar

1 tbsp Cornstarch

1/2 tsp Vanilla Extract

2 tbsp Brown Butter

See all 12 ingredients ↓

(0 reviews)

⏱1h 10m

👥6

🔥350 cal

Medium

🍽️American

A slightly more sophisticated rhubarb slump featuring the nutty flavor of brown butter in both the filling and the topping. Uses a touch of almond extract for added complexity.

#dessert #rhubarb #slump #fruit #baking #brown butter

Instructions

Preheat oven to 375°F (190°C).
Make brown butter: Melt butter in a saucepan over medium heat, swirling occasionally, until golden brown and fragrant. Remove from heat and let cool slightly.
In a large bowl, combine all Rhubarb Filling ingredients, including the brown butter. 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 and almond extract 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 Cornstarch
1/2 tsp 2.5 mL Vanilla Extract
2 tbsp 30 mL Brown Butter
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
1/4 tsp 1.25 mL Almond Extract

Equipment

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

Instructions

Preheat oven to 375°F (190°C).
Make brown butter: Melt butter in a saucepan over medium heat, swirling occasionally, until golden brown and fragrant. Remove from heat and let cool slightly.
In a large bowl, combine all Rhubarb Filling ingredients, including the brown butter. 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 and almond extract 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 350

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Rhubarb Slump

Rhubarb Slump

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