Rhubarb Oat Crumble
A warm, comforting rhubarb crumble with a sweet oat topping, perfect for spring desserts or gatherings, combining tart rhubarb with crunchy, cinnamon-spiced oats.
Ingredients
Instructions
- In a bowl, combine the rolled oats, brown sugar, flour, and cinnamon.
- Add the margarine and rub with fingers until no lumps remain.
- Press half of the mixture into the bottom of a 9-inch square pan.
- In a saucepan, combine the diced rhubarb, granulated sugar, cornstarch, water, vanilla, and a few drops of red food coloring.
- Cook over medium heat, stirring until the mixture thickens and the rhubarb is tender.
- Pour the cooked rhubarb filling over the crust in the pan.
- Sprinkle the remaining crumb mixture over the rhubarb filling.
- Bake at 350°F (175°C) for about 40 minutes or until the topping is golden brown.
Tips & Substitutions
For a gluten-free option, substitute the flour with a 1-to-1 gluten-free baking blend. You can also replace margarine with coconut oil or vegan butter to keep it plant-based. To enhance the flavor, add a pinch of nutmeg or a handful of chopped nuts like walnuts or pecans to the crumble mixture. If rhubarb is unavailable, consider using frozen berries for a different twist.
Serving Suggestions
Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. This rhubarb oat crumble pairs beautifully with a light salad like Carrot Choppers Salad for a refreshing contrast. Enjoy it as a delightful dessert or a sweet brunch treat with coffee or tea.
Storage & Reheating
To store leftovers, cover the crumble tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for about 30-45 seconds or warm the entire dish in the oven at 350°F (175°C) for about 15-20 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Oat Crumble contains roughly 560 calories, with 5g protein, 55g carbohydrates, and 29g fat. It is a good source of vitamin C (13% of the Daily Value), iron (12% of the Daily Value), and dietary fiber (11% of the Daily Value). It also contributes 3g 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. Just make sure to thaw and drain any excess liquid before cooking it with the other ingredients. This will help maintain the right consistency for the filling.
How can I make this recipe vegan?
To make this rhubarb oat crumble vegan, simply replace the margarine with a vegan butter alternative or coconut oil. Ensure that the sugar used is also vegan, as some sugars are processed with bone char.
What can I do if I find the filling too tart?
If you find the rhubarb filling too tart, you can increase the sugar amount to your preference. Adding a bit more granulated sugar or even a touch of honey or maple syrup can help balance the tartness while still keeping the crumble delicious.
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).