Rhubarb Crumble
Published April 13, 2022
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- About 2 pounds rhubarb stalks, peeled and cut into 1-inch cubes (6½ cups/783 grams)
- 1¼cups/251 grams granulated sugar
- 3tablespoons all-purpose flour
- 1cup/128 grams all-purpose flour
- ¼cup/52 grams granulated or brown sugar
- ¼teaspoon baking powder
- Pinch of salt
- Pinch of ground ginger
- Pinch of cinnamon
- ½cup/113 grams cold unsalted butter, cut into very small pieces or grated on the big holes of a box grater
- ½cup finely chopped or ground pistachios (optional)
For the Filling
For the Topping
Nutritional analysis per serving (8 servings)
383 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 60 grams carbohydrates; 3 grams dietary fiber; 40 grams sugars; 5 grams protein; 38 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Prepare the filling: Toss the rhubarb cubes with sugar and flour. Set aside and let macerate while you make the topping, about 20 minutes.
- Step 2
Make the topping: Put flour, sugar, baking powder, salt, ginger and cinnamon in a bowl, and stir together. Add butter and work into flour with fingers or a fork, as if making pie dough. The mixture will be loose and crumbly. Stir in the pistachios, if using.
- Step 3
Heat oven to 375 degrees. Transfer sugared rhubarb to a 9-inch baking dish, about 3 inches deep. Sprinkle topping loosely over fruit to a depth of about 1 inch.
- Step 4
Place dish on a baking sheet and bake for about 1 hour, until topping is golden and filling is visibly bubbling at the edges. Cool slightly before serving.
Private Notes
Comments
Raspberries and rhubarb are a divine combination, too. I learned this from a wonderful Sunset Magazine raspberry and rhubarb recipe many years ago for a tart with a pastry lattice top. Everyone who ate the tart did so in silent reverence, then all asked for seconds. It was that good.
Does anyone besides me use oatmeal in the topping ? In this recipe, I would probably use 1/2 cup rolled oats and 2/3 cup flour, plus a bit more butter (as the oats will soak some up). Also, I've discovered Stevia baking sweetener, which looks like sugar, bakes like sugar and tastes like sugar (although a bit sweeter). Especially with something very tart like rhubarb, it's a nice substitute for (necessarily) using so much sugar.
I used half rhubarb and half strawberries and it was excellent. The deep dish is a must! Next time I will include apples to soften the flavors. But the tartness is also good, depending on what you plan to serve with it.
This was the easier fruit dessert I've ever made, short of eating fresh fruit. And it was very delicious. Just to show the flexibility of the recipe, I made the following changes: palm sugar only, no white or brown, 3/4 cup instead of 1 1/4 cup. Oats instead of most of the flour. The wife was happy. The advice I got elsewhere about freezing the butter and refrigerating both topping & fruit before assembling was good.
Too much sugar! Rhubarb flavor was lost. I tried it with 1/2 cup of sugar and served it with vanilla ice cream. The combination was very well balanced. Next time, I might try 3/4 cup of sugar, but no more than that.
LOVE this recipe. Added a small bit of fresh lemon juice into the rhubarb.