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Sweet and Tangy Easy Rhubarb Crumble is a dessert that perfectly captures the essence of spring. As rhubarb’s vibrant stalks begin to make their seasonal debut, there’s no better way to celebrate than with this delightful crumble.
This recipe combines the unique tartness of rhubarb with a sweet, buttery crumble topping, creating a dessert that’s both simple to make and irresistibly delicious.
Imagine serving this crumble warm from the oven, its aroma filling your kitchen, and pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the kind of dessert that brings everyone to the table and leaves them asking for seconds.
Classic Rhubarb Recipe
Rhubarb crumble is a timeless classic that evokes memories of family gatherings and cozy evenings. Our version is incredibly easy. If you’re looking for a quick, satisfying treat, this is it. With just a handful of ingredients and a few simple steps, you’ll have a dessert that’s ready to impress.
Sweet and Tangy Easy Rhubarb Crumble
What makes this crumble stand out is the balance of flavors and textures. The rhubarb filling is sweetened just enough to complement its natural tang, while the topping is crisp, buttery, and slightly spiced for a warm, comforting finish.
It’s an ideal way to showcase rhubarb’s unique character, whether you’re using fresh stalks from your garden during rhubarb season or picking some up at the farmers market.
Sweet and Tangy Easy Rhubarb Crumble Recipe
Sweet and Tangy Easy Rhubarb Crumble is a dessert that perfectly captures the essence of spring. As rhubarb’s vibrant stalks begin to make their seasonal debut, there’s no better way to celebrate than with this delightful crumble.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: American
Keyword: brunch recipe, easy recipe, fruit recipe, summer dessert
Servings: 4 servings
Calories: 493kcal
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Kitchen Essentials
Ingredients
Rhubarb Filling
- 2 Cups Fresh Rhubarb diced, if using frozen thaw and drain first
- 1/4 Cup Brown Sugar packed
- 1 Teaspoon Cinnamon optional
Crumble Topping
- 1 ½ Cups All-Purpose Flour
- 1/2 Cup Brown Sugar
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Ground Ginger
- 6 Tablespoons Butter cold and sliced
Instructions
Add a little bit of cooking oil spray or spread butter in a 9 x 9 baking dish.
Preheat the oven to 350 degrees Fahrenheit.
Clean and dice the rhubarb. Add it to the prepared baking pan.
2 Cups Fresh Rhubarb
Sprinkle the brown sugar and cinnamon over the rhubarb mixture.
1/4 Cup Brown Sugar, 1 Teaspoon Cinnamon
Make the Crumble Topping. In a large bowl, combine flour, brown sugar, cinnamon, and ground ginger. Mix with a fork to incorporate ingredients.
1 ½ Cups All-Purpose Flour, 1/2 Cup Brown Sugar, 1/2 Teaspoon Cinnamon, 1/2 Teaspoon Ground Ginger
Add the sliced cold butter and use a pastry blender to combine the butter with the dry ingredients until you get a crumbly texture. Kind of pea size crumbles. If you are using a food processor add all the ingredients and pulse gently until you get crumbs like consistency.
6 Tablespoons Butter
Sprinkle the crumble mixture over the rhubarb.
Bake for 40 minutes until bubbly and golden brown.
Serve warm or cold and enjoy with whipped cream, or ice cream. We like to cook to at least room temperature, about 15 minutes.
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Nutrition
Calories: 493kcal | Carbohydrates: 80g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 292mg | Fiber: 3g | Sugar: 41g | Vitamin A: 589IU | Vitamin C: 5mg | Calcium: 107mg | Iron: 3mg
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain it well before using it in the recipe to prevent excess moisture from affecting the crumble.
What type of sugar is best for this recipe?
Demerara sugar adds a nice crunch to the crumble topping, but you can use any brown sugar you have on hand. If you prefer a lighter flavor, granulated sugar works as well.
Can I add other fruits to the rhubarb filling?
Absolutely! Strawberries, apples, or berries make great additions to rhubarb crumble. Just adjust the sugar levels to balance the tartness of the rhubarb.
How should I store leftovers?
Leftover rhubarb crumble can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I make the crumble topping ahead of time?
Yes, you can prepare the crumble topping in advance and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. When ready to use, sprinkle it over the filling and bake as directed.
What can I serve with rhubarb crumble?
Rhubarb crumble is delicious on its own, but it’s also wonderful with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of custard.
Is there a gluten-free option for this recipe?
You can make the crumble gluten-free by using a gluten-free all-purpose flour blend and ensuring your oats are certified gluten-free.
Can I adjust the sweetness of the crumble?
Yes, you can adjust the sugar to your taste. If you prefer a less sweet dessert, reduce the amount of sugar in both the filling and the topping.
What is the best way to tell when the crumble is done baking?
The crumble is done when the topping is golden brown and the filling is bubbling around the edges. This usually takes about 35-40 minutes in a preheated oven at 375°F (190°C).
Can I use a different type of butter or fat in the crumble topping?
You can substitute unsalted butter with a plant-based butter or margarine for a vegan option. Ensure the fat is cold to achieve a crumbly texture.
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