How to make Rhubarb Crumble? (Perfectly Sweet and Tart)

This Rhubarb Crumble is sweet and tangy to perfection!

This simple summer dessert dish takes only a few minutes to prepare. Serve it warm with a scoop of vanilla ice cream for a delectable dessert that the whole family will enjoy.

What Makes This Recipe So Delectable?

• It’s one of the most straightforward desserts you’ll ever prepare! It’s as simple as that: make your filling, make your crumble, and bake it.
• The sugar masks part of the tart rhubarb flavor, but not all of it. Rhubarb is one of those foods that you can’t eat raw, but it’s a fantastic cook! Rhubarb is almost typically served with sugar to help balance out its sharp flavor. The sugar in this dish is kept to a minimum, allowing the sour rhubarb flavor to show through.
• It goes well with a wide variety of fruits! To make this rhubarb crumble even more delicious, add 1 cup of your favorite berry.

Important Ingredients

Rhubarb – Rhubarb is a plant that grows in the Rhubarb family. This dish can be made using either fresh or frozen rhubarb.

When prepping your rhubarb for this recipe, the most important thing to remember is to chop it into even 1-inch pieces. This will guarantee that the rhubarb is cooked evenly and to perfection.

Oats — For this rhubarb crumble, I recommend using rolled oats, but quick oats would also work. Steel-cut oats should be avoided since they take longer to cook.

The crumble in this recipe has a great texture, and the oats even soak up some of the lovely liquid generated by the rhubarb while baking.

Brown sugar – If you don’t have any brown sugar, you can substitute solely white sugar in this recipe! Brown sugar appeals to me because of its caramel-like flavor, and I believe it enhances the flavor of this rhubarb crumble.

If you don’t have brown sugar on hand, you may easily substitute whatever sugar you choose.

Chef’s Advice

• Make things even easy on yourself by mixing your crumble in the same basin you mixed the filling in. In this recipe, a little taste cross-contamination between the filling and the topping is quite acceptable. Don’t be concerned; everything will end up in the same location.
• If you’re concerned that the rhubarb pieces may adhere to your baking dish, brush it lightly with butter. Before adding the filling, I take the wrapper off the stick of butter I’ll be using in the crumble and run the inside of the wrapper along the inside of my baking dish.
• Before serving, let the crumble cool somewhat. Allow at least 15 minutes for your rhubarb crumble to cool outside of the oven if you wish to serve it with ice cream.

Rhubarb Crumble

These Rhubarb crumble is sweet and tangy to perfection! This simple summer dessert dish takes only a few minutes to prepare. Serve it warm with a scoop of vanilla ice cream for a quick and easy dessert.

Ingredients

For the filling:

• 2 pounds rhubarb sliced into 1-inch pieces
• ½ cup sugar
• ¼ cup flour
• 1 teaspoon vanilla extract

For the crumb topping:

• 1 cup flour
• ½ cup oats see Notes
• ¾ cup brown sugar
• 6 tablespoons butter melted

Equipment

• Large bowl
• 9×13 baking dish

Instructions For Rhubarb Crumble

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine all of the filling ingredients, then transfer to a 913-inch baking dish.
3. In a bowl, combine all of the crumb topping ingredients and crumble the mixture over the filling.
4. Preheat oven to 400°F and bake for 40-45 minutes, or until golden brown.

Notes

• Veganize it: In this recipe, replace the butter with melted vegan butter or coconut oil.
• Make it Gluten-Free: Replace the flour in the filling and crumb topping with gluten-free flour.
• In this recipe, I recommend using rolled oats or quick cook oats.

This recipe serves roughly 8 people. The nutritional data provided are for a single serving, without ice cream. Depending on the specific ingredients used, macros may vary slightly.

Nutrition Information

Serving: 1serving, Calories: 318kcal, Carbohydrates: 56g, Protein: 4g, Fat: 9g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 86mg, Potassium: 397mg, Fiber: 3g, Sugar: 34g, Vitamin A: 378IU, Vitamin C: 9mg, Calcium: 123mg, Iron: 2mg, Net Carbs: 53g