Rustic Rhubarb Crumble

Name: Rustic Rhubarb Crumble
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 600g 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); 1/2 cup (1 stick) Unsalted butter, cold and cubed (for topping); 1/2 cup All-purpose flour (for topping); 1/2 cup Rolled oats (for topping); 1/3 cup Brown sugar, packed (for topping); 1/4 tsp Ground cinnamon (for topping); Pinch Salt (for topping)

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Embrace the tart, vibrant flavor of early spring rhubarb with this comforting Rustic Rhubarb Crumble. The simple fruit filling softens beautifully as it bakes, creating a tangy-sweet base that perfectly contrasts with the rich, buttery, and slightly crunchy oat crumble topping. It’s an easy-to-make dessert that’s wonderfully satisfying on its own, or even better served warm with a scoop of vanilla bean ice cream or a dollop of fresh cream.

speichern

Prep Time20 min

Cook Time40 min

Servings6-8 servings

DifficultyEasy

Equipment

8x8 inch baking dishLarge mixing bowlsPastry blender or fork

Instructions

1
Preheat your oven to 190°C (375°F). Lightly grease an 8x8 inch baking dish or a similar-sized oven-safe dish.
2
Prepare the rhubarb filling: In a large bowl, combine the chopped rhubarb, granulated sugar, 2 tablespoons of all-purpose flour, and vanilla extract. Toss gently until the rhubarb is evenly coated. Pour the mixture into the prepared baking dish and spread it evenly.
3
Make the crumble topping: In a separate medium bowl, combine 1/2 cup all-purpose flour, rolled oats, brown sugar, ground cinnamon, and a pinch of salt. Add the cold, cubed unsalted butter. Using your fingertips, a pastry blender, or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4
Evenly sprinkle the crumble topping over the rhubarb filling in the baking dish. Do not press it down too firmly; a loose topping will result in a crispier texture.
5
Bake for 35-45 minutes, or until the crumble topping is golden brown and the rhubarb filling is bubbly and tender when pierced with a fork. If the topping browns too quickly, you can loosely cover it with aluminum foil.
6
Remove from the oven and let the crumble cool for at least 10-15 minutes before serving. This allows the filling to set slightly. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition

Calories380 kcal

Protein4g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Do not thaw it first; simply toss it with the sugar and flour mixture as directed. You may need to add an extra tablespoon of flour to absorb any excess moisture and potentially extend baking time by 5-10 minutes.

How can I make the crumble topping extra crunchy?

For an extra crunchy topping, ensure your butter is very cold and work quickly to avoid overmixing. You can also add a tablespoon or two of chopped nuts (like almonds or walnuts) to the topping mixture for added texture and flavor.

What's the best way to store leftover rhubarb crumble?

Leftover crumble can be stored, covered, in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven until warm through. The topping might lose some of its crispness, but the flavor will still be delicious.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.