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Rhubarb Crumble

Print Recipe
Tart rhubarb topped with a buttery oat crumble and baked to perfection. Serve warm with a scoop or two of vanilla ice cream.
Course Desserts & Sweet Treats
Cuisine American
Keyword crumble, dessert, rhubarb, spring
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Servings 8 servings
Calories 379
Author Laurie McNamara

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.

Nutrition

Serving: 1g | Calories: 379kcal | Carbohydrates: 64g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 171mg | Potassium: 461mg | Fiber: 4g | Sugar: 42g | Vitamin A: 503IU | Vitamin C: 13mg | Calcium: 151mg | Iron: 2mg