Description
A classic, comforting Rhubarb Crumble recipe featuring a sweet-tart rhubarb filling and a buttery, oat-filled crisp topping. This easy rhubarb recipe is perfect for showcasing fresh spring rhubarb.
Ingredients
5 cups chopped fresh rhubarb (about 1.5 lbs)
1 cup granulated sugar (adjust to taste based on rhubarb tartness)
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup rolled oats (not instant)
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
Instructions
Step 1: Preheat oven to 375°F (190°C). Lightly grease an 8x8 or 9x9 inch baking dish.
Step 2: In a large bowl, combine chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss gently until rhubarb is coated. Pour into the prepared baking dish.
Step 3: In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt.
Step 4: Add the cold, cubed butter to the dry ingredients. Use your fingertips, a pastry blender, or a fork to cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Step 5: Evenly sprinkle the crumble topping over the rhubarb mixture in the baking dish.
Step 6: Bake for 40-50 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and tender. Let cool for at least 15-20 minutes before serving.
Notes
For best results, use fresh, firm rhubarb. If your rhubarb is particularly tart, you may add an extra tablespoon or two of sugar to the filling. Store leftover crumble covered in the refrigerator for up to 3 days. It's delicious reheated or cold!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Pies, Cobblers & Crisps
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8th of crumble)
- Calories: 350 kcal
- Sugar: 38g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg
