Rhubarb Crumble
Enjoy the delightful combination of tart rhubarb and sweet, crispy crumble in this classic Rhubarb Crumble recipe!
- Total Time: 55 minutes
Ingredients
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For the Rhubarb Filling:
- 4 cups of rhubarb, sliced into 1-inch pieces
- 1 cup of granulated sugar
- 2 tablespoons of cornstarch
- 1 teaspoon of vanilla extract
For the Crumble Topping:
- 1 cup of rolled oats, old fashion
- 1 cup of flour, all purpose
- 1/2 cup of brown sugar, packed
- 1/2 cup (1 stick) of butter, unsalted, cold and diced
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of salt
Instructions
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Preheat OvenPreheat your oven to 375°F (190°C)
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Prepare Rhubarb FillingIn a large bowl, combine the sliced rhubarb, granulated sugar, cornstarch, and vanilla extract. Toss until the rhubarb is evenly coated. Allow it to sit for a few minutes to let the juices release.
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Transfer to Baking DishTransfer the rhubarb mixture to a greased baking dish, spreading it evenly.
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Make Crumble ToppingIn a separate bowl, mix together the rolled oats, all-purpose flour, brown sugar, cold diced butter, ground cinnamon, and salt. Use your fingers or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs.
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Top Rhubarb with CrumbleSprinkle the crumble mixture evenly over the rhubarb filling in the baking dish.
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BakeBake in the preheated oven for about 40-45 minutes, or until the rhubarb is bubbling, and the crumble topping is golden brown and crisp.
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Cool and ServeAllow the rhubarb crumble to cool for a few minutes before serving. It can be served warm, at room temperature, or with a scoop of vanilla ice cream.
- Prep Time: 10
- Cook Time: 45
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