Description
This Rhubarb Crumble features a sweet and tangy rhubarb filling topped with a buttery oat crumble. It’s a perfect dessert for any occasion, best enjoyed warm with vanilla ice cream.
Ingredients
Scale
- 4 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the chopped rhubarb, granulated sugar, lemon juice, ground ginger, vanilla extract, and cornstarch. Toss gently to coat the rhubarb.
- Let the mixture sit for about 10-15 minutes to allow the sugar to dissolve and flavors to meld.
- In another mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, ground cinnamon, and salt. Stir until well mixed.
- Pour in the melted butter and mix with a fork or your hands until the mixture resembles coarse crumbs. Set aside.
- Lightly grease a 9×13 inch baking dish with butter or cooking spray.
- Pour the rhubarb filling into the prepared baking dish, spreading it evenly.
- Sprinkle the crumble topping evenly over the rhubarb filling.
- Bake in the preheated oven for about 40-45 minutes, until the topping is golden brown and the filling is bubbling around the edges.
- Remove from the oven and let cool for 10-15 minutes before serving.
- Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions as desired.
Notes
- Feel free to mix in other fruits with the rhubarb for added flavor.
- Adjust the sugar based on the tartness of the rhubarb.
- Prep Time: 20 minutes
- Cook Time: 45 minutes