Easiest Rhubarb Crumble Recipe – 1, 2, 3, Done!
This is the easiest rhubarb crumble recipe you’ll find. Follow the simple steps and you’ll have the most delicious rhubarb dessert recipe ready in no time!
If you know me, you know just how much I adore rhubarb.
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I grew up eating raw rhubarb dipped in sugar when I lived in Scotland, and much like the color purple, rhubarb has some sort of hold on me.
I love crunchy rhubarb yogurt!
I can’t explain it, but it’s as if I have some crazy connection with it, and it’s not waning in any way, shape or form!
This easiest rhubarb crumble recipe is the eighth rhubarb recipe that I am sharing with you.
You can always just type “rhubarb” in the search bar on my page, and the recipes will appear, but here are a few of them for your perusal. I hope you love rhubarb, too!
Easiest Rhubarb Jam
Rhubarb Crumble Ice Cream
Rhubarb Fool
If you’re lucky enough to live in a climate where you can grow rhubarb, it’s very easy to grow and comes back every year! Unfortunately for me, California’s weather isn’t conducive to growing rhubarb (trust me, I’ve tried!)
I hope you enjoy this easiest rhubarb crumble recipe, and remember, it can be used with so many other fruits, too!
NOTE: given that some ingredients are hard to come by right now, if you have no flour, you can blend up some rolled oats and even add some “as is” for a gluten free version. I have made this often for celiac friends and they love it (it is very good and doesn’t even taste gluten free)!
Easiest Rhubarb Crumble Recipe
Recipe by Christina Conte serves 6
FULL PRINTABLE RECIPE BELOW
Make the Crumble Topping
Cut the butter into the flour with two knives, then rub with your fingers until you have a crumble texture; then stir in the sugar.
Make the Rhubarb Filling/Base
- approximately 12 to 16 oz or 1 1/2 to 2 cups of partially cooked rhubarb, with sugar added (to your taste) enough for a pie dish -note, you don’t need to add corn starch for this dish
Assemble the Rhubarb Crumble
Step 1. Place the rhubarb filling in the bottom of a 9″ pie dish or 8″x 8″ pan.
Step 2. Sprinkle the topping on the rhubarb.
That’s it! Now you just have to pop it into the oven.
Bake the Dessert
Step 3. Bake at 400°F (205°C) for about 25 minutes or until golden brown.
Spoon into dishes and serve warm. You can serve it with fresh cream (lightly whipped in the US).
However, I’d highly recommend serving it with piping hot custard!
Enjoy your easiest rhubarb crumble and custard!
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Easiest Rhubarb Crumble Recipe - 1, 2, 3, Done!
Super easy, 1, 2, 3, rhubarb crumble recipe that is just as delicious as it is easy to make!
Ingredients
Ingredients for the topping:
- 6 oz flour (1 1/4 cups)
- 4 oz butter (one stick)
- 2 oz sugar (1/4 cup)
Filling
- 1.5 lb rhubarb, gently cooked with
- ⅔ c sugar
Instructions
Crumble Topping Directions:
- Cut the butter into the flour with two knives, then rub with your fingers until you have a crumble texture, then stir in the sugar.
To Make the Rhubarb Crumble:
1. Place the filling in the bottom of a 9" pie dish or 8"x 8" pan.
2. Sprinkle the topping on the rhubarb.
3. Bake at 400°F (205°C) for about 25 minutes or until golden brown. Spoon into dishes and serve warm, but I'd highly recommend serving it with piping hot custard!
Notes
- (Hint: remember the 1, 2, 3 and double to get 2, 4, 6 for the ingredient amounts!) Easy to remember!
- Rhubarb crumble freezes exceptionally well.
- Substitute flour with oat flour (process or blend rolled oats) for a flour/gf alternative.)
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 421Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 41mgSodium: 168mgCarbohydrates: 61gFiber: 2gSugar: 14gProtein: 4g
Nutrition info is estimated and does not include serving with custard.
Other rhubarb recipes from bloggers I know and trust ~
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easies rhubarb crumbl
Hi Christina…………I’m having trouble finding the ‘search’ bar.
(I’m using a Mac)
LOVE your recipes but lose faith having to scroll through everything until I …….sometimes……..find the one I’m looking for.
As an expat the rhubard with the poke and sugar brings back memories!!!
Any help/suggestions gratefully appreciated.
M
Hi Margaret, I’m so sorry! It’s directly below my CHRISTINA’S CUCINA LOGO in the upper right hand side of my home page on a desktop. If you’re on a mobile device, you’ll have to click on the three horizontal lines, scroll down a little and you’ll see the search bar just below the social media buttons. Hope this helps a fellow rhubarb lover! :)
Rhubarb is almost ready to be harvested from the garden and I can’t wait to make this!
You’re sooo lucky!! Enjoy, Sue!
That looks so delicious. I can’t wait to make it as soon as I can get my hands on rhubarb.
I have a tiny bit left in the freezer, I hate to use it as then I’ll have none left! Eeeek!
I love ANYthing with rhubarb! Your crumble — aside from being easy — looks amazing. I love the buttery topping! And why not add cream? Yum!
Oh, real, thick, fresh cream from the UK is incredible on crumble, but it’s SO hard to find really good cream here in the US (double cream doesn’t even exist!) Rhubarb and custard is like peanut butter and jelly, so I shared the classic version, but yes, by all means, fresh cream (no added sugar) is one of my favorite ways to serve it, too!
Though roasting creates the most flavour, if time is short partially (or wholly) cook rhubarb this way: chop, mix with sugar, no water!, cover, microwave. For cold pie filling or molded dessert, mix also with an envelope of gelatine.
I do have a roasted rhubarb recipe! Delicious! Thanks, ILA :)
My rhubarb is about 2inches tall. Look forward to making this in about a month
Lucky you, Margaret! Enjoy, it’s lovely!
Hi Christina, do you think frozen rhubarb would work in the crumble? Thanks
Oh yes, Maureen! I will add that to the recipe! I have often used frozen rhubarb. I don’t like the one from the store (tried it once and it was terrible), however, when I get fresh rhubarb I often freeze it! Enjoy, CC