Rhubarb Crumble ~ A Tangy, Sweet Surprise

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Rhubarb Crumble ~ A Tangy, Sweet SurpriseWhat’s a celebration without a knock-out dessert? This Rhubarb Crumble is the perfect finishing touch to our homage to the tastes of April. (If you’re interested in the rest of the menu, here it is: Herbed Lamb Chops, Brown Rice Pilaf with Preserved Lemons & Feta Cheese, Steamed Asparagus with Balsamic Vinaigrette.) Of course, it’s equally at home following a hearty beef stew in the middle of winter. It’s kinda like the perfect outfit that you can dress up or down depending on the occasion.

Ok. So that was a little weird. We should just get to the recipe now. 🙂

Rhubarb Crumble ~ A Tangy, Sweet Surprise

Rhubarb Crumble

Filling

Crumble

Go ahead and preheat your oven to 350° F. Then butter your baking dish. This will fill an 8″ x 8″ dish, but any shape is fine. I didn’t have a square one that matched the dishes I was using, so I used an oval one. Because I’m girly like that. 🙂

buttery baking dish

buttery baking dish

Mix the rhubarb, homemade vanilla, and ground cinnamon in a mixing bowl. Spread it evenly in the bottom of the buttered baking dish.

rhubarb crumble filling

mixing up the filling

rhubarb crumble filling in dish

filling in the dish

Mix the brown sugar, flour, and sea salt in a mixing bowl. Add the butter to the sugar/flour mixture. With a pastry blender, cut in the butter until it is the size of peas.

rhubarb crumble

butter cut in

Now throw in the oats and give it a good stir. Once it’s all stirred up, sprinkle it evenly over the rhubarb mixture.

Rhubarb crumble ready for oven

ready for the oven

Stick it in the oven and bake till golden brown and bubbly. That will take about 30-40 minutes.

Serve this warm with fresh cream. Or whipped cream. Or even ice cream. Hummm…I think I see a pattern here…

Rhubarb Crumble with fresh cream

oh my. that’s all.

Blessings!




Rhubarb Crumble ~ A Tangy, Sweet Surprise
Rhubarb Crumble

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Sweet and tart with a crunchy crumble topping. A new family favorite.

Rhubarb Crumble

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe

Sweet and tart with a crunchy crumble topping. A new family favorite.

Servings Prep Time Cook Time
18″x8″ dish 5minutes 30-40minutes
Servings Prep Time
18″x8″ dish 5minutes
Cook Time
30-40minutes

Ingredients
  • Filling
  • 1 pint home canned rhubarb
  • 1/2 tsp homemade vanilla extract
  • 1/4 tsp ground cinnamon
  • Crumble
  • 1/8 tsp sea salt
  • 1/4 tsp ground cinnamon
  • 1/4 cup cold butter (1/2 stick) cut into cubes
  • 1/3 cup organic brown sugar packed
  • 2/3 cup organic flour of your choice
  • 2/3 cup organic rolled oats

Servings: 8″x8″ dish

Units:

Ingredients
  • Filling
  • 1 pint home canned rhubarb
  • 1/2 tsp homemade vanilla extract
  • 1/4 tsp ground cinnamon
  • Crumble
  • 1/8 tsp sea salt
  • 1/4 tsp ground cinnamon
  • 1/4 cup cold butter (1/2 stick) cut into cubes
  • 1/3 cup organic brown sugar packed
  • 2/3 cup organic flour of your choice
  • 2/3 cup organic rolled oats

Servings: 8″x8″ dish

Units:

Instructions
Filling
  1. Preheat oven to 350 degrees F
  2. Butter an 8″ square baking dish.
  3. Mix the vanilla and ground cinnamon into the canned rhubarb and spread evenly in the bottom of the baking dish.
Crumble
  1. Mix the brown sugar, flour, and sea salt in a mixing bowl.
  2. Add the butter to the sugar/flour mixture. With a pastry blender, cut the butter in until the mixture is the size of peas.
  3. Mix the oats into the sugar/flour/butter.
  4. Sprinkle crumble mixture evenly over the top of the filling.
  5. Bake in the preheated oven for 30-40 minutes until crumble is golden brown and filling is bubbling.
  6. Serve warm with fresh cream.

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Rhubarb Crumble ~ A Tangy, Sweet Surprise

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