Posted on June 29, 2017
A rustic, completely irresistible dessert! This is quite simply the very best Rhubarb Apple Brown Butter Caramel Crumble you will ever eat…So good I haven’t been able to stop nibbling on it all day. And I have zero intentions of stopping anytime soon.
Nom, nom, nom.
There is no tummy on this planet that would complain when faced with this deliciousness. Humble puddings are just THE BEST. I know I have said it many times, but I just LOVE simple, Home-Style rustic fruit puddings of all shapes and descriptions. There’s just nothing yummier.
Before I move on, here are some more delicious rustic puddings for you…My Rustic Bumble Berry Crumble Crisp, my Brown Butter Caramel Crumble Apple Pie, my Apple Date Cake with Coconut Crunch Topping, and my Rosemary Infused Fudgy Chocolate Brownies.
This Rhubarb Apple Brown Butter Caramel Crumble is Absolutely one of the best puddings I have ever made!
It’s sweet, it’s tart, it’s crunchy, it’s gooey, it’s SO fruity and then topped with a dollop of vanilla ice-cream, whipped cream or Greek yoghurt (try it, it’s surprisingly delish) it’s unbeatable! It’s all the best things wrapped up in one amazing pud!
This pudding is a new take on my Brown Butter Caramel Crumble Apple Pie (check it out, wow, it’s SO good!), I wanted to make something that was a little easier, but that still included the amazing Caramel Crumble Topping! Because it is the BUSINESS.
And I absolutely love rhubarb in puddings when it’s cooked just right. That sweet and tart combination gets me every time, I’m such a sucker for a good sweet and sour combo. Who doesn’t love apple pie??!! No one right?!
How to make a great thing even better? ADD APPLES!
And that my foodie loving friends is how this Rhubarb Apple Brown Butter Caramel Crumble was born. This was admittedly only my second time cooking rhubarb, but I have eaten it often, cooked very well, annnnd cooked not so well. So I think I’m qualified to say that stewing the rhubarb with a little brown sugar and some prunes (yes, PRUNES) has the finest results I have come across.
The prunes give the rhubarb a sort of caramel-sweetness that is just incredible, and it pairs so well with the apples which are tossed in a little lemon juice, brown sugar and some cinnamon, and then left to sit while the rhubarb stews.
It’s a really happy combination – tart rhubarb and apple, prunes, and sweet, crunchy, melt in the mouth caramel crumble topping=
Happy Pudding-Filled Tummies all round!
And just in time for the weekend too, I hope you have a free moment to try this out soon! You definitely won’t be sorry. Let me know what you think in the comments.
- FOR THE RHUBARB AND APPLE FILLING:
- 3 cups rhubarb sliced into 1 inch pieces
- 8 prunes optional, but highly recommended
- 2 1/2 cups water
- 6 tbsp brown sugar divided
- 4 green apples I use Granny Smith
- Juice of 1/2 lemon
- 1 tsp ground cinnamon
- FOR THE CARAMEL CRUMBLE:
- 3/4 cup salted butter
- 1 tsp vanilla essence
- 3 tbsp brown sugar
- 6 tbsp cake flour
- 5 tbsp cornflour
Preheat oven to 180°C.
TO MAKE THE RHUBARB AND APPLE FILLING:
Place the rhubarb in a medium saucepan with the prunes (left whole), water and 3 tbsp brown sugar. Bring to the boil and then simmer on a medium high heat for 15 minutes until the rhubarb is very soft and mostly broken up. It should be quite saucy. Allow to cool for a few minutes and then remove the prunes.
In the meantime, peal, core and slice the apples into small pieces. Toss them in a large bowl with the lemon juice, brown sugar and cinnamon. Set aside for the flavours to come together.
Add the rhubarb mixture to the apples and toss together gently.
TO MAKE THE CARAMEL CRUMBLE:
Place the butter in a small saucepan and bring it to a simmer until it goes brown, stirring constantly, and watching it closely so it doesn’t burn. Add the brown sugar and vanilla essence and simmer until the sugar dissolves. The sauce should thicken and become a bit like caramel. Stir in the cake flour and cornflour.
Pile the rhubarb and apple mixture into a 10 inch round baking dish.
Top with the caramel crumble - I like to crumble it on with my fingers to get a nice even layer.
Bake for 10 minutes at 180°C. Turn the oven down to 160°C and bake for another 20 minutes until the apples are tender and the topping is golden brown.
Take the pie out of the oven and leave it to cool in the pie dish for 15 minutes before serving. Serve with whipped cream or ice cream and Enjoy!