Treat yourself to this amazing Rhubarb Crumble! This scrumptious dessert pairs tender, tart rhubarb with a wonderfully crumbly topping that's totally irresistible. This delicious recipe couldn't be easier to make ... the perfect treat for rhubarb lovers!
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I love coming up with rhubarb desserts, like this is one that that I created last summer. It was love at first bite! I couldn't wait to share the recipe with you, but there was just one problem. I didn't take photos while testing the dessert, and I when I went back to my local grocery store for more rhubarb, there was none to be found anywhere. And believe me, I searched high and low!
This year, I learned my lesson. The minute I spotted this elusive ingredient, I stocked up and made this old fashioned Rhubarb Crumble ASAP. It was just as delightful as I remembered, and of course, I photographed it this time!
It was worth the wait! You are going to love this mouthwatering crumble, which pairs a tender, tart-sweet rhubarb filling with a flavor-packed crisp crumb topping. It's the perfect combination of flavors and textures, and it's so easy to make.
Let's talk crumbles vs. crisp! They're similar baked fruit desserts, but they have different toppings. This recipe is a technically a crumble (the topping is made without oats), not a crisp (which has oats). However, you can simply swap in my easy oat topping if you prefer, and make it exactly how you like!
Now that's we've covered the basics, are you ready to start baking? Then keep reading for all the delicious details!
Ingredients
This recipe uses basic ingredients, most of which you probably have in your pantry! Here's what you'll need:
- Rhubarb - Of course, you'll need some rhubarb. Look for firm, unblemished stalks, and make sure to discard the leaves, which are poisonous. Fresh works best, but you can use frozen rhubarb, too. Just make sure to thaw it and drain off any excess water before starting the recipe.
- Flour + Sugar - You'll toss the rhubarb with a little all-purpose flour and granulated sugar before baking it. The sugar sweetens the rhubarb which is naturally tart, and the flour soaks up any liquid the rhubarb releases as it cooks, and along with the sugar, creates a yummy sauce.
- Topping - This dessert has a tasty homemade crumble topping that's made with flour, brown sugar, spices (cinnamon and ginger), salt, and unsalted butter (vegan butter works great, too). If you prefer crisps to crumbles, simply substitute my easy crisp topping recipe instead.
This recipe is naturally vegetarian and nut free! You can easily make it dairy free + vegan by using plant based butter to make the topping.
You'll Also Need
To prep the recipe, you'll need a sharp knife to chop the rhubarb, as well as three bowls (large, medium, and small), a whisk, and a large spoon (I like these silicone spoon-spatulas) for mixing the ingredients. You'll also need an 8 x 8-inch baking dish for baking the crumble. I have (and love) this gorgeous Emile Henry Square Baker, which is pretty enough to go straight from the oven to the table!
How to Make Rhubarb Crumble
This easy rhubarb dessert couldn't be simpler to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Make topping. You'll start by whisking together the flour, brown sugar, cinnamon, ginger, and salt. Then you'll stir in the butter. Once the butter is incorporated, the mixture should clump together. Set this aside for about 10 minutes. Tip: Let the topping rest before baking helps it firm up and hold it's shape once crumbled.
- Prep rhubarb. Next, you'll combine rhubarb with a little flour and sugar, stirring to coat the rhubarb in the mixture. Set this aside, as well.
- Assemble crumble. Transfer the rhubarb to your baking dish, making sure to scrape in any juices or leftover sugar-flour mixture that remains in the bowl. Then crumble the topping (see where this dessert gets it's name?!) over the rhubarb. Tip: To make the dessert a little prettier, I like to leave about an inch of the filling visible around the edges, but this is totally optional.
- Bake. Transfer the dessert to your oven, then bake it until the crumble topping is browned and the rhubarb filling is bubbling. Let cool for at least 30 minutes before serving to allow the juices to thicken a bit.
Okay, how delicious does that homemade Rhubarb Crumble look? And trust me, it tastes even better ... you are going to love this easy recipe!
Variations
This yummy dessert is perfect as-is, but if you can't resist improvising, here are some easy ways to experiment:
- Fruit Combo - Rhubarb pairs well with other fruits, so feel free to use a combination. Strawberries + rhubarb is a classic combo, but it would also be delish combined with apples, blueberries, blackberries, cherries, pears, apricots or peaches, pears, etc. Tip: Adding another fruit is a great way to stretch the rhubarb if you're running short!
- Topping - If you prefer crisps (which have oats in the topping) to crumbles (which don't), substitute my favorite Oat Crumble Topping.
- Vegan - To make this recipe dairy free + vegan, use a plant based butter when making the topping.
- Spices - I used cinnamon and ginger in the topping, two spices that tastes great with rhubarb. However, you can experiment with other warm spices, such nutmeg, cloves, cardamom, or allspice.
Serving Suggestions
I recommend serving this basic Rhubarb Crumble warm. It's wonderful served plain, but even tastier when topped with a scoop of vanilla ice cream for an extra treat! Whipped cream would also be delish.
Storage
Wrap any leftovers tightly (or transfer to an airtight container), then store in your refrigerator. The crumble will stay fresh for up to four days, although the texture is best when eaten within a day or two. This is because the filling has a lot of liquid, which causes the topping to soften over time. Tip: To make the leftovers extra tasty, rewarm them gently in your microwave before serving!
Related Recipes
If you enjoyed this easy dessert, you love my Peach Crumble, Berry Crumble, and Nectarine Crumble, too! Looking for more rhubarb ideas? Try one of tempting recipes next:
- Strawberry Rhubarb Crisp - A delicious version of this dessert with strawberries, plus an oat crisp topping!
- Easy Rhubarb Cake - This cake is super simple to make and has an old fashioned flavor you'll love.
- Rhubarb Quick Bread - So easy to make and full of flavor! Makes a wonderful breakfast, snack, or dessert.
- Rhubarb Upside Down Cake - With its beautiful fruit topping, this easy cake is a showstopper, and so tasty, too!
- Rhubarb Syrup - Use this flavorful simple syrup to make all kinds of drinks.
- Easy Rhubarb Soda - A total treat and super easy to make!
- Rhubarb Lemonade - The prettiest pink lemonade with a rhubarb twist.
Rhubarb Crumble
Ingredients
- 1 tablespoon butter (for buttering baking dish)
For Crumble Topping:
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
For Rhubarb:
- 2 pounds (907 grams) rhubarb, cut into 1-inch pieces (about 7 cups)
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
Equipment
- 8 x 8-inch Baking Dish
Instructions
- Preheat oven to 350°F (177°C). Butter an 8 x 8-inch baking dish; set aside.
Prepare Crumble Topping:
- Whisk together flour, brown sugar, cinnamon, ginger, and salt.
- Stir melted butter into flour mixture, pressing until it clumps together. Set aside for 10 minutes.
Prepare Rhubarb:
- Combine rhubarb, sugar, and flour in a large bowl. Mix well.
- Set aside along with topping; stirring occasionally.
Assemble + Bake Crumble:
- Transfer rhubarb mixture to prepared baking dish, spreading in an even layer. Sprinkle any juices / sugar that remains in bowl over the top.
- Using hands, crumble topping mixture over rhubarb.
- Bake until topping is browned and rhubarb is bubbling, about 45 to 50 minutes.
- Let cool at least 30 minutes before serving. Serve plain or topped with ice cream. Enjoy!
Notes
Nutrition
