Rhubarb Crumble

In this Rhubarb Crumble, tender tart rhubarb is topped with a buttery spiced oat crumble. Serve warm with a scoop or two of vanilla ice cream. Yields 6 to 8 servings.

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 a homemade crumble consists quick rinse and chop of the rhubarb, before tossing it with sugar, cornstarch and lemon. And the crumble is just as easy. Once you’ve quickly pulled both together all you have to do is bake, let it cool and eat.

With ice cream, of course.

To Make This Rhubarb Crumble You Will Need:

for the rhubarb:

• fresh rhubarb – A springtime vegetable commonly used in fruit dessert recipes. It has a strong tart flavor.
• light brown sugar – Used for sweetening, balancing tartness and drawing out the fruits natural juices.
• cornstarch – Helps to thicken the juices that release.
• lemon zest – Adds bright citrus flavor.
• lemon juice – Increases the acidity of the mixture. This plus sugar thins cell membranes so the juices can flow more easily, while the fruit still remains somewhat solid.
• pure vanilla extract – Adds warmth and helps enhance the flavors.

for the crumb topping:

• all-purpose flour – The base of the crumble topping.
• old fashioned rolled oats – Adds earthy flavor and chewy texture to the topping.
• light brown sugar  – Adds a subtle caramel like sweetness. Both sugars will aid in crisping the crumble when baked.
• cardamom (ground) – Lends distinct warm and woodsy flavor.
• nutmeg (ground) – Warm, aromatic with subtle hints of clove.
• ginger (ground) – Gives a pungent, spicy and sweet flavor.
• fine salt – Enhances the flavor in the crumble topping.
• unsalted butter – Adds richness and flavor.

Preheat  your oven to 350°F (or 180°C).

Lightly spray an 8 x 11 baking dish with nonstick spray.

Prepare the Rhubarb:

Slice 1-1/2 pounds of rhubarb at an angle about 1/2-inch thick or so and throw all of it in to a big bowl along with 3/4 cup light brown sugar, 1/4 cup cornstarch and 1 teaspoon lemon zest.

Squeeze 1/2 of a juicy lemon, or about 1 to 2 tablespoons and 1 teaspoon vanilla extract.

Toss well to combine.

And set off too the side.

Make The Crumble Topping:

In a medium bowl, measure and add 3/4 cup unbleached all-purpose flour, 3/4 cup old fashioned rolled oats, 1/2 cup light brown sugar, 1/2 teaspoon cardamom,  1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/4 teaspoon fine salt.

Stir to combine.

Add in 1/2 cup unsalted butter and use a pastry blender to work the butter into the oat mixture.

Stop once it resembles fine crumbs.

Give the rhubarb a toss before adding it into the prepared baking dish.

Sprinkle the crumble over the rhubarb and bake it on the middle rack of your preheated oven for 35 to 40 minutes or until brown and bubbly.

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.

Scoop a spoonful or two on to shallow plates or bowls and top with a scoop of vanilla ice cream.

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.

HOW TO STORE Leftover Rhubarb Crumble:

Store leftover crumble in an air-tight container in the refrigerator.

HOW LONG WILL Leftover Rhubarb Crumble LAST:

In our house? 1 day. I’m kidding! If stored properly, this crumble will last up to 3 days.

Click Here For More Rhubarb Recipes!

Enjoy! And if you give this Rhubarb Crumble recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 6 servings

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.

Prep Time: 25 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 25 minutes mins

Ingredients

• nonstick baking spray, or butter
• 1½ pounds rhubarb, sliced 1/2-inch thickness
• 3/4 cup light brown sugar
• 1/4 cup cornstarch
• 1 teaspoon lemon zest
• 1/2 lemon, juiced (about 1 tablespoon)
• 1 teaspoon pure vanilla extract

FOR THE CRUMB TOPPING:

• 3/4 cup unbleached all-purpose flour
• 3/4 cup old fashioned rolled oats
• 1/2 cup light brown sugar
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon fine salt
• 1/2 cup unsalted butter, cut into pieces

Serve With (optional):

• vanilla ice cream
• homemade whipped cream

Equipment

• Ceramic Baking Dish Set (8x12 and 6x9)

Instructions 

Prepare The Rhubarb:

• Preheat your oven to 350℉ (or 180℃) and lightly spray/grease an 8x11 (or 2 to 3 quart) baking dish.
• In a large bowl toss together the rhubarb, brown sugar, cornstarch, lemon zest, lemon juice and vanilla extract. Toss we'll to combine and set off to the side.

MAKE THE CRUMB TOPPING:

• In a mixing bowl, measure and add flour, oats, sugar, cardamom, nutmeg, ginger and salt.
• Add the butter and using a pastry cutter, blend the butter into the dry ingredients until it small crumbs are formed.
• Transfer the rhubarb to the prepared pan and spread evenly.
• Sprinkle the crumble over top of the rhubarb and bake for 30 to 40 minutes or until the crumb is golden brown and the rhubarb is tender and bubbly.
• Allow the crumble to cool 20 to 30 minutes before serving. We like it slightly warm with a scoop of vanilla ice cream.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

The nutritional information is for the crumble only and does not include and additional toppings (I.e. ice cream).

Serving: 1serving, Calories: 454kcal, Carbohydrates: 74g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 118mg, Potassium: 454mg, Fiber: 4g, Sugar: 46g, Vitamin A: 589IU, Vitamin C: 11mg, Calcium: 150mg, Iron: 2mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American

This recipe was originally posted on May 30, 2014 and has been updated with clear and concise instructions, new photography and helpful information.