This recipe was adapted from Nigella Lawson’s book Feast.
| ||1 || lb. (about 4 stalks) rhubarb, cut into ½-inch pieces |
| ||1 || oz. (⅛ cup) sugar |
| ||¼ || oz. (½ Tbsp.) butter |
| ||1 || tsp. vanilla extract |
| ||1 || tsp. arrowroot starch or cornstarch, dissolved in a couple of teaspoons of water |
| ||2½ || oz. (½ cup) all-purpose flour |
| ||½ || tsp. baking powder |
| ||2 || oz. (4 Tbsp.) butter, cold and diced |
| ||1¼ || oz. (¼ cup) sugar |
| ||1¼ || oz. (¼ cup, loosely packed) brown sugar |
| ||¼ || cup chopped pecans or walnuts (optional) |
| ||¼ || cup rolled oats (optional) |
- Preheat the oven to 375 degrees. Combine the filling ingredients in a saucepan. Set over medium heat and cook, stirring occasionally, until the butter is melted and the sugar is well dissolved, about five minutes. Turn out into a small baking dish, such as a pie plate or square baking pan.
- Combine the flour and baking powder in a mixing bowl. Add the butter and rub into the flour mixture with your hands until you achieve a coarse, powdery texture. Stir in the sugars and the optional nuts and oats.
- Pour the topping evenly over the rhubarb filling. Bake 35 to 45 minutes or until bubbly and well-browned. Let cool at least five minutes before serving; serving at room temperature is fine. Top with whipped cream or vanilla ice cream, if desired.
Culinate editor’s note: If you are feeding a crowd, you’ll want to double this recipe.
Read more about kitchen scales in the Unexplained Bacon column.