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Skillet Rhubarb Raspberry Crumble
by Sara Novak
Cite This!
Please copy/paste the following text to properly cite this HowStuffWorks article:
Novak, Sara. "Skillet Rhubarb Raspberry Crumble" 29 November 2011. HowStuffWorks.com. <http://recipes.howstuffworks.com/skillet-rhubarb-raspberry-crumble-recipe.htm> 25 May 2012.
Cite
Kelly Rossiter
Rhubarb was really not a food that we had in our family growing up. I always sort of thought of it as a midwestern thing. My friend Cathy turned me on to it when we were in college and I just loved its tart flavor. It?s not sweet at all raw but when paired with sugar in a cobbler or pie it becomes fabulously sweet and tart all at the same time. The cast iron skillet adds a wonderful rustic quality as well.
INGREDIENTS
| Crust: | |
| 1 cup | butter |
| 1 cup | flour |
| 1 cup | sugar |
| 1 tsp | baking soda |
| Filling: | |
| 4 cups | chopped rhubarb 2 cups raspberries |
| 2 cups | sugar |
| 1/3 cup | flour |
| 1 tsp | mace |
| 3 tbsp | butter |
PREPARATION:
- Blend butter, flour, sugar, and baking soda to a pebble-like consistancy.
- Combine chopped fruit, sugar, flour, and mace and place into a cast iron skillet.
- Pack crumble mixture on top.
- Top with butter pats.
- Bake in a 400 oven for 40 minutes or until fruit is tender. Serve with a dollop of organic vanilla ice cream.
Source: Diane's Kitchen
This recipe appears in:
Vegetable Side Dish
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