Best 6 Easy Rhubarb Crumble Recipes
Rhubarb is a delightful springtime fruit, appreciated for its tart and tangy flavor. It's perfect for creating a variety of desserts, with rhubarb crumble ranking high among the favorites. This classic dessert is simple to make and will tantalize your taste buds with its combination of sweet and sour flavors. The crumble topping adds a delightful texture that contrasts with the tender rhubarb filling. Bake it in the oven until golden brown, then serve warm with a scoop of vanilla ice cream or dollop of whipped cream for an extra special treat. Grab your ingredients and prepare to indulge in this timeless dessert that is perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
RHUBARB CRUMBLE
Steps:
- Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.
RHUBARB CRUMBLE
Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud.
Provided by Gregg Wallace
Categories Dessert
Time 1h20m
Number Of Ingredients 7
Steps:
- Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.
- Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
- Heat oven to 200C/180C fan/gas 6.
- To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
- Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
- Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
- Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.
Nutrition Facts : Calories 440 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 42 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.67 milligram of sodium
RHUBARB CRUMBLE
To tell you the truth, I'm not sure how well my strawberry rhubarb crumble keeps-we usually eat it all in a day! You can skip the apples and strawberries in the recipe, which I do sometimes. But they do make this quick, easy dessert extra good. -Linda Enslen, Schuler, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine rhubarb, apples and strawberries; spoon into a greased 8-in. square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside. , In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture. , Bake at 350° for 40-50 minutes or until lightly browned. Serve warm or cold, with a scoop of ice cream if desired.
Nutrition Facts : Calories 227 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 191mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
EASY RHUBARB CRUMBLE
One bowl, one baking dish, and a delightfully tart, easy summer treat. Serve warm with ice cream.
Provided by Shelly Z
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Put rhubarb in an 8- or 9-inch round glass baking dish.
- Mix sugar, flour, and eggs together in a medium mixing bowl; pour over rhubarb.
- Prepare crumble in the same bowl: Mix flour, brown sugar, oats, baking powder, and salt until combined. Sprinkle over rhubarb.
- Bake in the preheated oven until rhubarb is soft and top is browned, about 30 minutes.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 50.7 g, Cholesterol 69.4 mg, Fat 10.3 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 231.6 mg, Sugar 39.1 g
EASY RHUBARB CRUMBLE
Nothing to say really but tried and tested this recipe and loved it so sharing! I love rhubarb, and this comes out great every time - a simple pudding that tasted really good! Try it!
Provided by Ozzy5223
Categories Dessert
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180 degrees centigrade - gas 4.
- Put the rhubarb in a 1.2 litre ovenproof dish. Sprinkle over the water and caster sugar.
- Sift the flour into a bowl, add butter and rub with fingers until the mixture resembles breadcrumbs - or wizz in a blender! Then stir in the demerara sugar.
- Spread the crumble mixture over the rhubarb BUT don't pat down too much!
- Cook for 35-40 minutes until the top is golden brown and the rhubarb is bubbling at the edges.
- Serve with ice cream / cream / custard -- or whatever you like!
Nutrition Facts : Calories 1299.2, Fat 42, SaturatedFat 25.9, Cholesterol 106.9, Sodium 299.4, Carbohydrate 219.2, Fiber 7.9, Sugar 115.5, Protein 15.6
RHUBARB CRUMBLE
In this fruit crumble - a relative of other homey desserts like crisps and buckles, bright red rhubarb makes a brilliant show, though a combination of rhubarb and apple can be nice too. Pistachio in the topping is optional and could be replaced by walnuts or pecans. Serve with cold heavy cream, whipped cream or ice cream, if desired.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Prepare the filling: Toss the rhubarb cubes with sugar and flour. Set aside and let macerate while you make the topping, about 20 minutes.
- Make the topping: Put flour, sugar, baking powder, salt, ginger and cinnamon in a bowl, and stir together. Add butter and work into flour with fingers or a fork, as if making pie dough. The mixture will be loose and crumbly. Stir in the pistachios, if using.
- Heat oven to 375 degrees. Transfer sugared rhubarb to a 9-inch baking dish, about 3 inches deep. Sprinkle topping loosely over fruit to a depth of about 1 inch.
- Place dish on a baking sheet and bake for about 1 hour, until topping is golden and filling is visibly bubbling at the edges. Cool slightly before serving.
Tips:
- Choose the right rhubarb: Look for firm, bright red stalks with minimal blemishes. Avoid stalks that are wilted or have brown spots.
- Prepare the rhubarb properly: Rinse the rhubarb stalks thoroughly and cut them into 1-inch pieces. If the rhubarb is very tart, you may want to peel it before slicing.
- Use a variety of fruits: Don't be afraid to experiment with different fruits in your crumble. Some popular options include apples, berries, and peaches.
- Don't overmix the crumble topping: The crumble topping should be coarse and crumbly. If you overmix it, it will become too dense.
- Bake the crumble until the topping is golden brown and the filling is bubbling: This usually takes about 30-35 minutes.
- Let the crumble cool before serving: This will allow the filling to set and the crumble topping to crisp up.
Conclusion:
Rhubarb crumble is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart filling and crispy crumble topping, it's sure to be a hit with everyone. So next time you're looking for a simple and satisfying dessert, give rhubarb crumble a try!
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