Rhubarb Crumble
Indulge in the perfect balance of tart and sweet with this homemade Rhubarb Crumble, a classic dessert that's as comforting as it is delicious. Fresh rhubarb is sweetened with sugar, a hint of vanilla, and a splash of lemon juice to enhance its natural tang, creating a juicy base that bursts with flavor. Topped with a golden crumble blend of buttery flour, brown sugar, rolled oats, and a touch of warming cinnamon, this irresistibly crisp layer complements the tender fruit beautifully. Ready in an hour, this easy rhubarb crumble is ideal for family gatherings or a cozy weeknight treat. Serve warm with a scoop of vanilla ice cream or whipped cream to elevate the experience even further! Perfect for rhubarb season, this dessert brings rustic charm to any table while being incredibly simple to prepare.
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Recipe Information
Ingredients
- 500 grams rhubarb stalks
- 150 grams granulated sugar
- 100 grams all-purpose flour
- 100 grams unsalted butter
- 75 grams brown sugar
- 50 grams rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
Instructions
Preheat your oven to 180°C (350°F).
Wash and trim the rhubarb stalks, then cut them into 2 cm (about 1 inch) pieces.
In a large bowl, combine the rhubarb pieces with 150 grams of granulated sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of lemon juice. Mix well to coat the rhubarb evenly with the sugar mixture.
Transfer the sweetened rhubarb mixture to a baking dish, spreading it out in an even layer.
In another bowl, combine 100 grams of all-purpose flour, 100 grams of unsalted butter, 75 grams of brown sugar, 50 grams of rolled oats, and 1 teaspoon of ground cinnamon.
Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This is your crumble topping.
Sprinkle the crumble mixture evenly over the rhubarb in the baking dish, ensuring all the rhubarb is covered.
Place the dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is tender and bubbling.
Remove from the oven and let it cool slightly before serving.
Serve the rhubarb crumble warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream on the side.
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 365.4 g | 133% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 232.7 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 592 mg | 46% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1974 mg | 42% | |
*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.
