Rhubarb season is here! Take advantage of the tart spring vegetable with this simple yet delicious rhubarb crumble recipe. Sweet, tender rhubarb baked under a crispy oat topping, it’s the perfect spring dessert.
Rhubarb Crumble Ingredients
Rhubarb crumble has just a handful of ingredients for both the rhubarb filling and the crumble topping.
For the rhubarb filling:
- 1 1/2 lbs rhubarb stalks, chopped into 1/2 inch pieces (about 5 cups chopped)
- 1 cup white sugar
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
For the crumble topping:
- 1 cup all-purpose flour
- 1 cup quick oats
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
Make the Rhubarb Filling
Making the sweet-tart rhubarb filling is simple:
- Preheat oven to 375°F. Spray a 9×13 baking dish with nonstick cooking spray or grease lightly with butter.
- Wash the rhubarb stalks thoroughly under running water. Trim off any brown or slimy ends. Chop the stalks into 1/2 inch pieces.
- In a large bowl, gently toss the chopped rhubarb pieces with the white sugar, cornstarch, and vanilla extract until evenly coated. Transfer the filling to the prepared baking dish.
Mix Up the Crumble Topping
The crumble is made by rubbing the cold butter into the dry ingredients:
- In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and salt until well combined.
- Scatter the cubed cold butter over the dry ingredients. Using your fingertips, rub the butter into the dry mix until it resembles coarse crumbs with some pea-sized pieces remaining.
- Evenly sprinkle the streusel crumble topping over the rhubarb filling layer in the baking dish.
Bake the Rhubarb Crumble
- Bake the rhubarb crumble in the preheated 375°F oven for 40-45 minutes. The topping should be lightly browned and the rhubarb filling bubbles gently around the edges when done.
- Allow the baked crumble to cool for at least 15 minutes before serving. This allows it to firm up slightly.
- Serve the rhubarb crumble warm or at room temperature, optionally topping each portion with a scoop of vanilla ice cream or lightly sweetened whipped cream.
Storing and Freezing Leftover Crumble
Rhubarb crumble keeps well refrigerated for 3-4 days. To freeze leftovers:
- Allow baked crumble to cool completely, then wrap tightly in plastic wrap followed by foil. Freeze for up to 3 months. Thaw in fridge before serving.
- To freeze unbaked crumble, assemble recipe up until baking step. Cover tightly with plastic wrap and foil. Freeze, then bake straight from freezer for about 1 hour.
More Delicious Rhubarb Desserts
Rhubarb’s tart flavor pairs wonderfully with sweet ingredients like sugar and vanilla. If you end up with extra fresh rhubarb, put it to use in these delicious spring desserts:
Nothing says spring quite like a classic rhubarb pie! Flaky pie dough cradles diced rhubarb and sugar baked into a sweet-tart filling. Top slices with ice cream or whipped cream for extra decadence. Customize your pie by adding strawberries, pineapple, or orange zest to the filling.
Fold diced rhubarb into vanilla cupcake batter before baking for pretty pink cupcakes with a hint of tartness. Top with vanilla buttercream frosting or a cream cheese frosting flavored with orange or lemon zest. These are perfect for spring parties and baby showers.
Like lemon bars but even more special, these have a shortbread crust and a rhubarb layer topped with a sweet crumble. The tart rhubarb complements the sweet, buttery base. Customize the crumble topping flavored with ginger, nutmeg, or cardamom.
Simmer chopped rhubarb and sugar into a vibrant pink sauce. Use it warm over ice cream or yogurt, or chilled in cocktails or sparkling wine spritzers. Add spices like cinnamon, star anise, or vanilla bean while cooking for unique flavor twists.
Puree roasted rhubarb and strain into a syrup to mix up a refreshing rhubarb spritzer. Combine the syrup with soda water and vodka or gin for a delicious cocktail. Garnish with fresh rhubarb ribbons.
Rhubarb’s short season means enjoying it as much as possible. Bake up these yummy rhubarb desserts before it’s gone for the year!