What's for Dessert? Rhubarb-Pineapple Crumble with Vanilla Sauce

Oh. My. Gawd... Caramelized Edges. A Hint of Lemon. Tart Fresh Rhubarb. Buttery Sauce to Serve. This was dessert perfection.

This is my version of a dessert from Diana's Desserts.

The original recipe calls for self rising flour; I made my own with flour, baking powder and salt.

2 cups chopped rhubarb
1 cup crushed pineapple, drained

1 cup plus 2 T flour, divided
1 1/2 cup sugar, divided
1/2 cup butter, softened
1 egg, beaten
2 T fresh lemon juice
walnut pieces (optional)

Preheat oven to 350. Spray a 9" square baking dish with non stick cooking spray. Place rhubarb cubes in bottom of dish and spread crushed pineapple over the rhubarb. Set aside.










Combine 1 cup flour, 1 cup sugar and butter in a small bowl and mix with a fork til mixture resembles coarse crumbs. Set aside.

Combine egg, remaining sugar and flour and lemon juice in a small bowl, mixing well. Pour batter over fruit mixture. Sprinkle with topping mixture. Top with walnuts, if using.








Bake 50-55 minutes, or til bubbling and knife inserted in rhubarb moves easily. Remove crumble from oven and transfer to a cooling rack.








Vanilla Sauce
1/2 cup each: butter, sugar, firmly packed brown sugar, heavy whipping cream
1 T vanilla extract

Combine all sauce ingredients (except vanilla) in a small saucepan over medium heat. Cook, stirring occasionally, til mixture thickens and comes to a full boil (5-10 minutes). Remove from heat and stir in vanilla.









Spoon sauce over warm crumble.