Rhubarb crumble is the one dish dessert that is delightfully tart, sweet with a crunchy topping that is delicious served warm with ice cream, or chilled with a hot cup of coffee.
If you have more rhubarb than you know what to do with I would also point you to my rhubarb curd recipe. Delicious on scones or spooned over pound cake!
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🌟 Here is why this rhubarb crumble recipe is amazing:
- A delightful combination of tart rhubarb and sweet crunchy topping makes a delicious one pan dessert.
- Add a cup of chopped strawberries to the fruit to make this rhubarb dessert a bit more sweet.
- An easy dessert to make to introduce your friends and families to rhubarb.
📝 Notes on the ingredients
Rhubarb Crumble Filing
- Rhubarb - fresh or frozen, chopped in 1 inch pieces. Do not use the green leaves.
- Lemon Juice - fresh if you have it but I often will use bottled
Crumble Topping
- Oats - Old fashioned oats
- Butter - chilled, cubed
🥣 How to make homemade rhubarb crumble
- Wash and chop the rhubarb into ½"-1" pieces.
- Place the rhubarb in a baking dish and toss with the flour, sugar, lemon juice, vanilla extract, cinamon, salt and nutmeg until coated.
Make the crumble topping
- Blend together the crumble topping until the butter is crumbled together with the other crumble ingredients. The topping will resemble peas much like when you are making crisco pie crust.
- Crumble the topping over the rhubbarb.
- Bake the rhubarb crumble at 375 degrees for 45-55 minutes until the crumble topping is golden brown.
🗒️ Frequently asked questions and tips:
How do you reheat rhubarb crumble?
If you have any leftovers, reheat the dessert in the microwave in 15-second increments until heated through
Can this dessert be made ahead?
Make this dessert up to 24 hours ahead of baking it. Add an additional 10 minutes to the baking time when baking a cold dish.
More Rhubarb Recipes:
- Rhubarb Dump Cake - made without jello this one-pan dessert that uses either fresh rhubarb or frozen rhubarb, yellow cake mix, melted butter and a sprinkle of cinnamon & nutmeg.
- Rhubarb Syrup - Perfect for adding to lemonade, iced tea, margaritas or cocktails.
- Rhubarb Cake - orange zest and orange icing bring a delicious sweetness to balance the tart rhubarb.
- Rhubarb Curd - A balance of tangy and sweet this rhubarb curd recipe will have you skipping the pie.
- More Rhubarb Recipes
Rhubarb Crumble Recipe 🧾
Rhubarb crumble is the one dish dessert that is delightfully tart, sweet with a crunchy topping that is delicious served warm with ice cream.
Ingredients
Rubarb Crumble Filing
- 4 Cups Rhubarb Fresh or frozen, Chopped in 1 inch pieces
- ½ Cup Sugar
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Flour all purpose
- 1 teaspoon vanilla extract
- ½ teaspoon Cinnamon ground
- ½ teaspoon Salt
- ¼ Teaspoon nutmeg ground
Crumble Topping
- ⅓ cup all purpose flour
- ⅓ cup brown sugar Light
- ⅔ cup rolled oats
- 6 Tablespoons Butter chilled, cubed
- ¼ teaspoon salt
Instructions
- Preheat oven to 375.
Make the rhubarb crumble
- Wash and chop the rhubarb into ½"-1" pieces. Do not include the leaves.4 Cups Rhubarb
- Place the rhubarb in a baking dish and toss with the flour, sugar, lemon juice, vanilla extract, cinamon, salt and nutmeg until coated.4 Cups Rhubarb, ½ Cup Sugar, 1 Tablespoon Lemon Juice, 2 Tablespoons Flour, 1 teaspoon vanilla extract, ½ teaspoon Cinnamon, ½ teaspoon Salt, ¼ Teaspoon nutmeg
- Allow the rhubarb to rest in the dish while you make the crumble topping.
Make the crumble topping
- Blend togetherthe crumble topping until the butter is crumbled together with the other crumble ingredients. The topping will resemble peas much like when you are making crisco pie crust.⅓ cup all purpose flour, ⅓ cup brown sugar, ⅔ cup rolled oats, 6 Tablespoons Butter, ¼ teaspoon salt
- Crumble the topping over the rubbarb.
- Bake the rhubarb crumble for 45-55 minutes until the crumble topping is golden brown.
Notes
How do you reheat rhubarb crumble?
If you have any leftovers, reheat the dessert in the microwave in 15-second increments until heated through
Can this dessert be made ahead?
Make this dessert up to 24 hours ahead of baking it. Add an additional 10 minutes to the baking time when baking a cold dish.
Nutrition
Serving: 1servingCalories: 225kcalCarbohydrates: 35gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 299mgPotassium: 226mgFiber: 2gSugar: 22gVitamin A: 325IUVitamin C: 6mgCalcium: 69mgIron: 1mg
Tried this recipe?Let us know how it was!
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