Caramelized Ends. A Hint of Lime. Tart Fresh Rhubarb. Buttery Marinade to Serve. This seemed to be dessert perfection.

This formula is adapted from Diana's Sugars.

The original recipe entails self rising flour; but you may make own with flour, the baking powder and salt.

Find the freshest ingredients in your local Meijer.

  • 2 cups of chopped rhubarb
  • 1 container crushed pineapple, drained
  • 1 container plus 2 T flour, divided
  • 1 1/2 mug sugar, divided
  • 1/2 tumbler butter, softened
  • 1 egg cell, beaten
  • 2 T clean lemon juice
  • walnut products (optional)
  1. Preheat oven so that you can 350. Spray a 9" rectangle baking dish with no stick cooking spray. Place rhubarb cubes with bottom of dish and also spread crushed pineapple throughout the rhubarb. Set aside.
  2. Combine 1 goblet flour, 1 cup sugar and butter in any small bowl and mix using a fork til mixture is similar to coarse crumbs. Set apart.
  3. Combine egg, remaining sugar and flour and lemon juice within the small bowl, mixing nicely. Pour batter over crops mixture. Sprinkle with leading mixture. Top with walnuts, in cases where using.
  4. Bake 50-55 a matter of minutes, or til bubbling as well as knife inserted in rhubarb movements easily. Remove crumble from oven and transfer to somewhat of a cooling rack.

Vanilla Sauce

  • 1/2 goblet each: butter, sugar, tightly packed brown sugar, heavy whipping cream
  • 1 CAPITAL T vanilla extract
  1. Combine almost all sauce ingredients (except vanilla) in the small saucepan over low to medium heat. Cook, stirring now and again, til mixture thickens and reaches a full boil (5-10 minutes). Eradicate from heat and blend in vanilla.
  2. Spoon hot sauce recipe over warm crumble.

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