Discover the charm of a classic dessert with this Old-Fashioned Rhubarb Crumble. This delightful treat showcases the tartness of fresh rhubarb, perfectly complemented by a sweet, buttery crumble topping. Whether you’re hosting a family dinner or simply craving a comforting dessert, this recipe is easy to make and a surefire hit when served warm with a scoop of vanilla ice cream.
Ingredients:
For the Filling:
4 cups rhubarb, chopped into 1/2-inch pieces
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
For the Crumble Topping:
1/2 cup rolled oats
1/2 cup brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
Directions:
Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish to prevent sticking.
Prepare the Filling: In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and cinnamon (if using). Mix well, then spread the rhubarb mixture evenly in the prepared baking dish.
Make the Crumble Topping: In a separate bowl, mix together the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
Assemble and Bake: Sprinkle the crumble topping evenly over the rhubarb mixture. Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb filling is bubbling.
Cool and Serve: Allow the crumble to cool slightly before serving. Enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Serving Tips:
Warm or Cold: This crumble is delicious served warm or at room temperature. For the best experience, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Portioning: Cut into squares for serving. An 8×8-inch dish will yield approximately 6 servings, but you can cut into more pieces for smaller portions.
Storage Tips:
At Room Temperature: If you plan to eat the crumble within a day or two, you can store it at room temperature, covered with foil or plastic wrap.
Refrigeration: For longer storage, cover the crumble tightly and refrigerate. It will keep well for up to 5 days in the fridge. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
Freezing: To freeze, wrap the crumble tightly in plastic wrap and then in aluminum foil or a freezer-safe bag. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight, then bake at 350°F (175°C) for 20-30 minutes, or until heated through.
Reheating Tips:
Oven: Reheat individual portions in the oven for best results. Preheat the oven to 350°F (175°C) and bake for about 10-15 minutes, or until the topping is crispy and the filling is heated through.
Microwave: If you’re short on time, you can use the microwave to reheat. Place a portion on a microwave-safe plate and heat on high for 1-2 minutes, or until warmed through. Note that the topping may lose some of its crispiness with this method.
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FAQs:
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb for this recipe. Just make sure to thaw it completely and drain off any excess moisture before using it in the filling. You may need to increase the cooking time slightly to ensure that the filling is fully cooked and bubbly.
Can I substitute other fruits for rhubarb?
Absolutely! While rhubarb is the star of this crumble, you can substitute it with other fruits if you prefer. Popular alternatives include strawberries, apples, or a combination of berries. Just be mindful of the fruit’s natural sweetness; you might need to adjust the amount of sugar in the filling.
How can I make the crumble topping extra crispy?
For an extra crispy crumble topping, ensure that the butter is cold and cut into small cubes. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. You can also add a tablespoon of granulated sugar to the topping mixture for added crunch.
Can I make this crumble ahead of time?
Yes, you can prepare the crumble ahead of time. Assemble the crumble and store it covered in the refrigerator for up to 24 hours before baking. Alternatively, you can bake it ahead of time, let it cool completely, and store it in the refrigerator. Reheat it before serving for the best texture and flavor.
Conclusion:
Indulge in the timeless comfort of Old-Fashioned Rhubarb Crumble, where tart rhubarb meets a sweet, buttery topping. This easy-to-make dessert is perfect for any occasion, especially when served warm with vanilla ice cream. A classic treat that delivers both nostalgia and delicious flavor in every bite.
📖 Recipe:
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Old-Fashioned Rhubarb Crumble
- Total Time: 50-55 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Enjoy a classic dessert with this Old-Fashioned Rhubarb Crumble. Featuring a tangy rhubarb filling topped with a sweet, buttery crumble, this recipe is perfect for showcasing rhubarb’s unique flavor. Ideal when served warm with vanilla ice cream, it’s a comforting treat that’s easy to make and sure to please.
Ingredients
For the Filling:
4 cups rhubarb, chopped into 1/2-inch pieces
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
For the Crumble Topping:
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- In a large bowl, combine rhubarb, granulated sugar, cornstarch, vanilla extract, and cinnamon. Spread the mixture evenly in the prepared dish.
- For the crumble topping, mix flour, oats, brown sugar, cinnamon, and salt in a separate bowl. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle over the rhubarb filling.
- Bake for 35-40 minutes until the topping is golden brown and the filling is bubbly.
- Cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream.
Notes
Frozen Rhubarb: Can be used; thaw and drain excess moisture before use.
Fruit Substitutes: Other fruits like strawberries or apples can replace rhubarb; adjust sugar accordingly.
Extra Crispy Topping: Use cold butter and mix until the topping resembles coarse crumbs. Add a tablespoon of granulated sugar for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal per serving
