Rhubarb Crumble
Learn how to make the best crumble with rhubarb ... so easy and so delicious!
Servings: 8 people
Calories: 295kcal
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 (175°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
I used light brown sugar. Dark brown sugar would also work though.
For a vegan / dairy free crumble, use plant based butter.
If you'd prefer to make this dessert with an oat-based topping, feel free to substitute my Crumble Topping with Oats. It's delicious either way!
Check out the info before this recipe card for helpful tips, variations, related recipes, and more!
Nutrition
Calories: 295kcal
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