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. And 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?
To Make This Rhubarb Crumble You Will Need:
- fresh rhubarb
- light brown sugar
- cornstarch
- juice from half a lemon
- kosher salt
- all-purpose flour
- light brown sugar
- old fashioned rolled oats
- ground cardamom
- kosher salt
- unsalted butter, plus more for greasing
- vanilla ice cream, for serving
Start by greasing an 8 x 11 baking dish with 1/2 tablespoon of butter.
How pretty is my homegrown 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 of the rhubarb.
Slice it into 1/2-inch or so pieces and throw all of it in to a big bowl.
You will need 8 cups of rhubarb total.
To the rhubarb add 3/4 cup of light brown sugar.
1/4 cup of cornstarch.
With a couple pinches (about 1/4 teaspoon) of kosher salt.
Squeeze 1/2 of a juicy lemon, or about 1 tablespoon.
Give it a toss to combine.
Spread it into the buttered baking dish.
If you think the rhubarb filling was easy, wait until you see the crumble. Measure and add 3/4 cup of all-purpose flour into a bowl.
To it add 3/4 cup of light brown sugar.
3/4 cup of old fashioned rolled oats.
And 1/2 teaspoon of cardamom.
Lastly add a 1/4 teaspoon of kosher salt.
Use a spatula to break up all the light brown sugar clumps and mix to combine.
Next, slice up one stick of cold unsalted butter.
Drop it into the bowl with the oats and brown sugar.
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 on the middle rack of your preheated 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!
Rhubarb Crumble
Ingredients
- 1/2 tablespoon butter, for baking dish
- 8 cups rhubarb, sliced 1/2 inch thickness
- 3/4 cup light brown sugar
- 1/4 cup cornstarch
- 1/2 lemon, juiced
- 1/4 teaspoon kosher salt
FOR THE CRUMB TOPPING:
- 3/4 cup unbleached all-purpose flour
- 3/4 cup light brown sugar
- 3/4 cup old fashioned rolled oats
- 1/2 teaspoon cardamom
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, cut into pieces
Instructions
MAKE THE FILLING:
- Preheat your oven to 350° and butter an 8x11 baking dish.
- In a large bowl toss together the sliced rhubarb, brown sugar, cornstarch, kosher salt and lemon juice. Spread the rhubarb mixture evenly into the prepared baking dish.
MAKE THE CRUMB TOPPING:
- Combine the flour brown sugar, oats, salt and cardamom in a bowl.
- Drop in the butter pieces and using a pastry cutter, blend the butter into the dry ingredients until only small crumbs remain.
- Sprinkle the crumble over top of the rhubarb and bake for 45-60 minutes or until the crumb is deep golden and the rhubarb is tender and bubbly.
- Serve warm with vanilla ice cream.
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How gorgeous is your rhubarb?!! You’re one of two people I know who grows it – so impressed! I need to make an easy-as-crumble crumble this weekend!! I love scooping a heaping mound of crumble into a bowl and eating it like oatmeal #crumbleforbreakfast 😉
Loving how simple this looks! And also love that buttery crumble ontop of the sweet but slightly tart rhubarb mmm!
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You are right, crumble is easier than pie… easy as crumble, I’m so using that from now on. I love rhubarb, it signals the start of summer!
YES I am a crumble lover. YES it is so much easier to whip up a quick
batch. YES this looks so good. I love the cardamom that was added. Good idea.
Crumble lovers unite! ❤️
This makes me wish I had more rhubarb. I made a rhubarb cream pie last weekend – YUM!
Oh myyyy yum!
Beautiful! And I love that weathered picnic table 😉
I love crumble because it always looks “rustic” and it’s okay!! And – it’s ALWAYS BETTER!! Gorgeous and yum-OHHH!
Beautiful! Rhubarb crumble reminds me of my grandmother.