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!
Equipment
- 1 9" pie dish or 8" x 8" pan
Ingredients
Ingredients for the topping:
- 1 ¼ cups flour
- 1 stick butter
- ¼ cup sugar
Filling:
- 1 ½ lb rhubarb
- ⅔ cup sugar
Instructions
Crumble Topping:
- Cut the butter into the flour with two knives, then rub with your fingers until you have a crumble texture.
- Stir in the sugar.
Filling:
- Chop rhubarb into small pieces.
- Partially cook with rhubarb with ⅔ cup of sugar.
Make the Rhubarb Crumble:
- Place the filling in the bottom of a 9" pie dish or 8" x 8" in pan.
- Sprinkle the topping on the rhubarb.
- 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 homemade 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
Serving: 1 | Calories: 371kcal | Carbohydrates: 55g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 126mg | Potassium: 360mg | Fiber: 3g | Sugar: 32g | Vitamin A: 587IU | Vitamin C: 9mg | Calcium: 106mg | Iron: 1mg
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