Unleash the nostalgic charm of your grandma’s kitchen with this old fashioned rhubarb crumble. Perfectly balancing tart rhubarb with a sweet, buttery topping, this dessert is a crowd-pleaser that’s as easy to make as it is delicious.
Why This Recipe Works
- The contrast between the tart rhubarb and sweet crumble topping creates a perfect balance of flavors.
- Using fresh rhubarb ensures a vibrant taste and texture that canned versions can’t match.
- The crumble topping is made with simple pantry staples, making it an accessible recipe for bakers of all levels.
- Baking the crumble until golden brown ensures a crispy topping that contrasts beautifully with the soft fruit beneath.
Ingredients
- 4 cups fresh rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, chilled and diced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Pastry cutter or fork
- Measuring cups and spoons
Instructions
Preheat and Prep
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the chopped rhubarb, granulated sugar, and lemon juice. Toss until the rhubarb is evenly coated, then transfer to the pie dish. Tip: Letting the rhubarb sit for a few minutes helps the sugar draw out some of the juices, enhancing the flavor.
Make the Crumble Topping
In another bowl, mix the flour, brown sugar, cinnamon, and salt. Add the chilled butter pieces and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. Tip: For extra texture, you can leave some larger chunks of butter in the mixture.
Assemble and Bake
Sprinkle the crumble topping evenly over the rhubarb mixture. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling around the edges. Tip: Place a baking sheet under the pie dish to catch any drips and make cleanup easier.
Tips and Tricks
For those looking to elevate their rhubarb crumble, consider adding a layer of strawberries or apples beneath the crumble topping for added flavor complexity. Another tip is to toast the crumble topping separately for a few minutes before adding it to the rhubarb for an extra crispy texture. Lastly, serving the crumble warm with a scoop of vanilla ice cream or a dollop of whipped cream can transform it into an irresistible dessert.
Recipe Variations
- Add a cup of strawberries to the rhubarb for a classic strawberry-rhubarb combination.
- Incorporate oats or nuts into the crumble topping for added texture and flavor.
- Use coconut sugar instead of granulated sugar for a deeper, caramel-like sweetness.
- Experiment with adding spices like nutmeg or cardamom to the crumble topping for a unique twist.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes, frozen rhubarb can be used in place of fresh. Just be sure to thaw and drain it well to avoid excess moisture in your crumble. You may also need to adjust the baking time slightly, as frozen fruit can make the dish take longer to bake through.
How do I store leftovers?
Leftover rhubarb crumble can be covered and stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving to bring back some of the crispiness to the topping.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure that the blend is suitable for baking to achieve the best texture in your crumble topping.
Summary
This old fashioned rhubarb crumble is a simple yet delicious dessert that brings together the tartness of rhubarb with a sweet, buttery topping. Easy to make and versatile, it’s sure to become a favorite in your recipe collection.