Sweet and Tangy Easy Rhubarb Crumble Recipe

Sweet and Tangy Easy Rhubarb Crumble is a dessert that perfectly captures the essence of spring. As rhubarb's vibrant stalks begin to make their seasonal debut, there's no better way to celebrate than with this delightful crumble.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: brunch recipe, easy recipe, fruit recipe, summer dessert

Servings: servings

Calories: 493kcal

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Kitchen Essentials

Casserole Set

Cast Iron

Measuring Spoons

Ingredients

Rhubarb Filling

2 Cups Fresh Rhubarb diced, if using frozen thaw and drain first
1/4 Cup Brown Sugar packed
1 Teaspoon Cinnamon optional

Crumble Topping

1 ½ Cups All-Purpose Flour
1/2 Cup Brown Sugar
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ground Ginger
6 Tablespoons Butter cold and sliced

Instructions

Add a little bit of cooking oil spray or spread butter in a 9 x 9 baking dish.
Preheat the oven to 350 degrees Fahrenheit.
Clean and dice the rhubarb. Add it to the prepared baking pan.
2 Cups Fresh Rhubarb
Sprinkle the brown sugar and cinnamon over the rhubarb mixture.
1/4 Cup Brown Sugar, 1 Teaspoon Cinnamon
Make the Crumble Topping. In a large bowl, combine flour, brown sugar, cinnamon, and ground ginger. Mix with a fork to incorporate ingredients.
1 ½ Cups All-Purpose Flour, 1/2 Cup Brown Sugar, 1/2 Teaspoon Cinnamon, 1/2 Teaspoon Ground Ginger
Add the sliced cold butter and use a pastry blender to combine the butter with the dry ingredients until you get a crumbly texture. Kind of pea size crumbles. If you are using a food processor add all the ingredients and pulse gently until you get crumbs like consistency.
6 Tablespoons Butter
Sprinkle the crumble mixture over the rhubarb.
Bake for 40 minutes until bubbly and golden brown.
Serve warm or cold and enjoy with whipped cream, or ice cream. We like to cook to at least room temperature, about 15 minutes.

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