Rhubarb Crumble with Oat Topping

Name: Rhubarb Crumble with Oat Topping
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 1.5 lbs Rhubarb, trimmed and cut into 1-inch pieces; 1/2 cup Granulated sugar (for filling); 2 tbsp All-purpose flour (for filling); 1 tsp Vanilla extract (for filling); 1 cup All-purpose flour (for topping); 1/2 cup Rolled oats; 1/2 cup Packed light brown sugar; 1/2 tsp Ground cinnamon; 1/4 tsp Salt; 1/2 cup (1 stick) Unsalted butter, cold and cut into cubes

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Celebrate the arrival of spring with this classic Rhubarb Crumble. The tartness of fresh rhubarb is beautifully balanced by a hint of sweetness and then crowned with a rustic, golden-brown oat crumble topping that provides a satisfying crunch. This comforting dessert is wonderfully simple to make and perfect for serving warm with a scoop of vanilla ice cream or a dollop of whipped cream, making it a March favorite.

speichern

Prep Time20 min

Cook Time50 min

Servings6-8 servings

DifficultyEasy

Equipment

8x8 inch baking dish or 9-inch pie dishLarge mixing bowlsPastry blender (optional)Measuring cups and spoons

Instructions

1
Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or a 9-inch pie dish.
2
Prepare the rhubarb filling: In a large bowl, combine the cut rhubarb, granulated sugar, 2 tablespoons of flour, and vanilla extract. Toss gently until the rhubarb is evenly coated. Pour the mixture into the prepared baking dish and spread evenly.
3
Prepare the oat crumble topping: In a separate medium bowl, whisk together 1 cup of flour, rolled oats, brown sugar, cinnamon, and salt.
4
Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until coarse crumbs form. Some larger pea-sized pieces are fine.
5
Sprinkle the oat crumble topping evenly over the rhubarb filling in the baking dish.
6
Bake for 40-50 minutes, or until the rhubarb is tender and bubbling, and the crumble topping is golden brown and crisp. If the topping browns too quickly, you can loosely tent it with aluminum foil. Let cool for at least 15-20 minutes before serving warm.

Nutrition

Calories410 kcal

Protein5g

Fat19g

Carbohydrates

Frequently Asked Questions

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Do not thaw it before mixing with the sugar and flour, as thawing will release too much moisture. You might need to add a few extra minutes to the baking time.

How can I tell if the rhubarb is cooked through?

The rhubarb is cooked when it's soft and tender. You can gently press a piece with a fork, or if the filling is bubbling thickly, it's usually a good sign it's done.

Can I add other fruits?

Absolutely! Rhubarb pairs well with strawberries, apples, or berries. If adding other fruits, adjust the sugar level to your taste, as some fruits are sweeter than rhubarb.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.