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Seed-topped Rhubarb Crumble

June 17, 2012

I posted a rhubarb crisp recipe just over a week ago.  But it was so good that we bought more rhubarb.  Another rhubarb-loving blogger read that post and tried (and enjoyed) my recipe, so I decided to try her rhubarb crumble recipe tonight, with a few adaptations.  It was fantastic, too, so I am sharing my version with you.

Seed-topped Rhubarb Crumble

(serves 4, adapted from Fika and more)

4 cups diced rhubarb
1/2 tbsp grated ginger
1/3 cup white sugar
2 tbsp corn starch
1/3 cup butter
3 tbsp brown sugar
1/2 cup quick-oats
1/3 cup flour
3 tbsp raw sunflower seeds
2 tbsp raw pumpkin seeds

Preheat oven to 400°F.  Grease a 8 or 9″ square pan.  In a medium bowl, combine rhubarb, ginger, white sugar, and corn starch.  Place in pan.  In the same bowl, cream together butter and brown sugar, then mix in oats, flour, and the seeds.  Crumble over top of fruit.  Bake for 20-25 minutes, or until fruit is tender.  Serve warm.

I imagine this topping would be great with apples as well,  or peaches… I’m sure I’ll try one or more other fruit versions!

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