Rhubarb Crumble
Rhubarb crumble is a delightful dessert that combines tangy rhubarb with a sweet, buttery topping made from oats and brown sugar. This comforting dish is perfect for spring gatherings or cozy family dinners, and pairs beautifully with whipped cream or ice cream for a satisfying finish.
Ingredients
Instructions
- Mix brown sugar, oats, flour, melted butter, and cinnamon together.
- Press half of the mixture into a 9-inch square pan.
- Cover with diced rhubarb.
- Mix sugar and cornstarch together in a bowl.
- Add water and vanilla to the sugar mixture.
- Cook the mixture until it thickens and becomes clear.
- Pour the cooked mixture over the rhubarb.
- Sprinkle the remaining brown sugar mixture on top.
- Bake at 350°F for 1 hour.
- Serve topped with whipped cream or ice cream.
Tips & Substitutions
For a richer flavor, consider using light brown sugar instead of granulated sugar in the filling. If you don't have quick rolled oats, old-fashioned oats can be used; just pulse them in a blender or food processor for a finer texture. Adding a pinch of nutmeg to the topping enhances the spices. If you prefer a thicker filling, you can increase the cornstarch to 2.5 teaspoons.
Serving Suggestions
Serve the rhubarb crumble warm with a generous scoop of whipped cream or vanilla ice cream on top. It pairs beautifully with Apple Cream Coffee Cake for a delightful dessert spread. You can also enjoy it with a cup of coffee or tea for a cozy afternoon treat. Garnishing with fresh mint adds a pop of color and freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F for about 15-20 minutes, or until heated through. For a quick option, you can also microwave individual servings for 30-60 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Crumble contains roughly 416 calories, with 7g protein, 79g carbohydrates, and 3g fat. It is an excellent source of iron (51% of the Daily Value), vitamin A (26% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of protein and calcium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but it's best to thaw it first and drain any excess liquid before using it in the recipe. This will help maintain the texture and prevent the filling from becoming too watery.
How can I make this recipe gluten-free?
To make the rhubarb crumble gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure your oats are labeled gluten-free as well, as cross-contamination can occur. The rest of the ingredients are naturally gluten-free.
What can I use instead of cornstarch?
If you don't have cornstarch, you can use arrowroot powder as a 1:1 substitute. Alternatively, you could use all-purpose flour, but increase the amount slightly to thicken the filling properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).