Rhubarb-Banana Crumble

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Happy Monday lovelies!

So this morning as I reached into the refrigerator for some cream to add to my much needed coffee, I couldn’t help but be enamored by the presence of a gorgeous bundle of bright pink rhubarb I picked up at the farmers market over the weekend. It looked so beautiful all bundled in it’s bow-tied string, that I honestly wanted to cradle it in my arms an cherish it for always…. is that strange? Don’t answer that.

Seriously though, can rhubarb season just please never end???? I don’t know about you but I just love that gorgeous pink stuff. It’s one of my all-time favourite ingredients to bake with because it is so versatile and pretty much tastes amazing with anything and everything. Every year I try it out with different fruit combinations and I always find myself falling in love with the new flavour combo’s.

Such was the case when I stumbled upon a recipe in one of my favourite Canadian Living cookbooks for Rhubarb-Banana Crumble. Say whatttt????? Now I must be straight up crazy, because until I saw that Canadian Living recipe, I had never even thought to pair together rhubarb and banana; But as soon as I thought about it, I was like uhmmm duh!!  So after putting my own spin on the recipe and subsequently tasting {a lottt} the result… I have to be honest with you guys and say this is hands down my favourite rhubarb dessert of the season.

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Like I said before, this recipe is my take on the Canadian Living Rhubarb Banana Crumble, but I have added / swapped out a few ingredients to make it my own and create what I think is a really delicious take on the recipe.

So here’s what I did; First, I swapped the granulated sugar for brown sugar – because when it comes to pies and crumbles, this girl is all about the brown sugar; Next, I added just a subtle hint of two of my favourite baking spices – cinnamon and nutmeg; Then I added a stitch of pure vanilla extract to the filling because I love the flavour of vanilla with both rhubarb and banana; Finally I swapped out the original crumble topping recipe for my all-time favourite crumble recipe, because it’s just too good to be ignored.

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So what was the result you ask? One word – heaven. The brown sugar gave the bananas a caramelized taste and just that little hint of cinnamon and vanilla created a heavenly aroma and taste to the overall flavour of the filling. The fruity tartness of the rhubarb is perfectly balanced by the caramelly flavour from the brown sugar and bananas; and as for that oaty, crumbly topping…. well I think that just speaks for itself don’t you?

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Honestly is you serve this up warm with a scoop of melty vanilla ice cream on top, you are going to be in a state of heavenly bliss for the rest of the summer. So I’m officially done holding out of you! Here is the recipe peeps and I hope you enjoy this one as much as I did!

Rhubarb-Banana Crumble

** Modified from Canadian Living’s Rhubarb-Banana Crumble **

Things you need…

Rhubarb Banana Filling
5 cups rhubarb, chopped
3 ripe bananas, sliced into 1/2 inch pieces
1/2 cup brown sugar
2 tbsp tapioca
1 tsp vanilla
1/2 tsp cinnamon
1/8 tsp nutmeg
pinch of salt

Crumble Topping
1/2 cup butter, softened
1 cup brown sugar
1 tsp cinnamon
1/2 cup all purpose flour
1 cup large flake rolled oats
1/4 cup pecans, finely chopped

How to make…

Crumble Topping
In a bowl mix together brown sugar, cinnamon, flour and oats until combined. Use a fork to mash in the softened butter until crumbly. Stir in the pecans until combined; set aside and prepare filling.

Rhubarb Banana Filling
Grease an 8 inch square baking dish or something of a similar size and set aside; Preheat oven to 400F degrees.

In a large bowl, mix together the chopped rhubarb, brown sugar, vanilla, tapioca, cinnamon and nutmeg. Pour into prepared baking dish, cover with foil and bake for about 25 minutes or until the rhubarb is just starting to get tender.

Remove dish from the oven and lower the temperature to 350 degrees. Arrange bananas on top of the rhubarb and then sprinkle the crumble evenly over top. Return to the oven to bake uncovered for another 25 minutes or so or until the crumble is golden and the filling is bubbling at the edges.

Remove from the oven and allow to cool for 5-10 minutes before serving warm with a scoop of ice cream or whipped cream. Enjoy!

Happy rhubarb baking! <3 <3

KP xoxo

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One thought on “Rhubarb-Banana Crumble

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