Nut-Free Rhubarb Crumble
Indulge in the tangy sweetness of a classic dessert with this Nut-Free Rhubarb Crumble recipe, where tender, tart rhubarb meets a golden, buttery oat topping. Perfect for those with nut allergies, this recipe combines simple ingredients like rolled oats, brown sugar, and cinnamon to create a satisfyingly crunchy crumble while the rhubarb is heightened with a hint of lemon and a touch of cornstarch for a luscious filling. Ready in just an hour, this easy, fruit-forward treat is ideal for family gatherings or cozy evenings at home. Serve it warm with velvety vanilla ice cream or a dollop of cream for an irresistible finish. Whether you’re searching for a comforting dessert or a twist on traditional crumbles, this nut-free option is sure to delight!
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Recipe Information
Ingredients
- 750 grams rhubarb
- 150 grams granulated sugar
- 120 grams all-purpose flour
- 80 grams light brown sugar
- 100 grams unsalted butter
- 100 grams rolled oats
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons cornstarch
Instructions
Preheat your oven to 180°C (350°F).
Wash and cut the rhubarb into 1-inch pieces. Place the rhubarb in a large mixing bowl.
Add granulated sugar, lemon juice, lemon zest, and cornstarch to the rhubarb. Toss everything together until the rhubarb is well coated. Set aside to allow the rhubarb to release some of its juices.
In another bowl, combine all-purpose flour, light brown sugar, rolled oats, and ground cinnamon.
Add the unsalted butter to the flour mixture, crumbling it together with your fingers or a pastry cutter until the mixture resembles coarse breadcrumbs and the oats are well incorporated. It should hold together in clumps when squeezed.
Transfer the rhubarb mixture to a baking dish, spreading it out evenly.
Sprinkle the crumble topping evenly over the rhubarb.
Place the baking dish in the preheated oven and bake for about 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling.
Remove the crumble from the oven, and let it cool for a few minutes before serving.
Serve warm with a dollop of cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 11 mg | 0% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 56.6 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
