In this rhubarb crumble, tart rhubarb topped with a buttery oat crumble and baked to perfection. Serve warm with a scoop or two of vanilla ice cream.
You know that saying… easy as pie.
Well I think it should be “easy as crumble” because let’s face it… crumble is 800 times easier than pie.
No crust making, chilling or rolling to the perfect thickness. Making crumble is as easy as a quick rinse, chop, mix, sprinkle, bake and eat. With ice cream.
This is crumble has my name all over it. The filling is a simple combination of fresh rhubarb, brown sugar and lemon. The topping is just as simple… brown sugar, thick cut oats, cardamom and butter. But when baked together it becomes something wonderful. Plus, who doesn’t love a dessert that calls for butter?
Over the weekend I finished a little weeding, pulled some rhubarb and made this delectable crumble. I also read three books, got some sun and well, that’s it. It was fabulous.
Start by schmearing 8×11 baking dish with a half tablespoon of butter.
Meet my home grown rhubarb. I literally just pulled these from my garden and made this crumble right after. It doesn’t get better than that.
First, trim of the ends and then chop the rhubarb into bite-size pieces and throw them in to a big bowl.
Next add in 3/4 cup of light brown sugar, 1/4 cup of cornstarch with a couple pinches (about 1/4 teaspoon) of kosher salt.
Then squeeze 1/2 of a juicy lemon, or 1 tablespoon.
Next, give it a toss to combine.
Then spread it into the buttered baking dish.
If you think the rhubarb filling was easy, wait until you see the crumble. First, measure and add 3/4 cup of all purpose flour into a bowl.
Then add 3/4 cup of light brown sugar, 3/4 cup of oats and 1/2 teaspoon of cardamom.
Lastly add a 1/4 teaspoon of kosher salt.
Then stir and break up all the light brown sugar clumps.
Next, slice up one stick of cold unsalted butter and then add it into the bowl with the oats and brown sugar.
Then grab a pastry cutter and work the butter into the dry ingredients. Try not to make a mess. It’s helpful if you use a big enough bowl. When will I learn?
Sprinkle the crumble over the rhubarb and bake it in a 350° oven until brown and bubbly. That’s it!
Depending on the size of your rhubarb pieces, it should take 45-60 minutes.
You can always tell because the rhubarb is tender and the juices are bubbling along the sides of the dish. Allow the crumble to cool for about 20 minutes or so before serving.
Oh yes. Yes, yes, YeS, yEs, YES! This is spring on a plate or in a bowl, depending.
Truth: I had two helpings. There, I said it.
I’m not typically a warm dessert and cold ice cream kind of gal, unless it’s crumble. For some reason it just makes sense. So go on and serve this delicious rhubarb crumble with a scoop or two of vanilla ice cream and maybe a cup of coffee. I know you’ll love it!
Enjoy! And if you give this Rhubarb Crumble recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
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