Description
Sweet rhubarb crumble brings spring’s tangy essence to dessert lovers’ tables. Crisp buttery topping embraces tart fruit beneath, creating a classic comfort dish perfect for sharing with cherished friends and family.
Ingredients
Scale
Main Ingredients:
- 500 grams (17.6 ounces) rhubarb, chopped into 3 centimeters pieces
- 200 grams (7 ounces) plain flour
- 100 grams (3.5 ounces) butter, cold and cubed
- 100 grams (3.5 ounces) demerara sugar
Sweet Enhancers:
- 100 grams (3.5 ounces) caster sugar
- 1 teaspoon vanilla extract
Spice and Texture:
- 50 grams (1.8 ounces) rolled oats
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 180°C (350°F), ensuring the rack is positioned in the middle for even baking.
- Slice rhubarb into uniform chunks and transfer to a mixing bowl, gently folding in caster sugar and vanilla extract until the fruit is evenly coated.
- Transfer the sugared rhubarb mixture into a baking dish, spreading it out to create an even layer that will cook consistently.
- In a separate mixing bowl, combine flour, demerara sugar, rolled oats, and ground cinnamon to create the crumble base.
- Add chilled butter to the dry ingredients, using fingertips to gently rub and blend until the mixture transforms into a textured, crumbly consistency resembling coarse breadcrumbs.
- Carefully distribute the crumble topping across the rhubarb, ensuring complete and uniform coverage.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, watching for a golden-brown topping and bubbling fruit underneath.
- Remove from the oven and allow the crumble to rest for 10-15 minutes, which helps the filling set and makes serving easier.
- Serve warm alongside a dollop of cold cream or a scoop of vanilla ice cream for a delightful contrast of temperatures.
Notes
- Select rhubarb stalks that are firm, glossy, and bright red for the best flavor and vibrant color in your crumble.
- When cutting rhubarb, use a sharp knife and slice into even 1-inch pieces to ensure consistent cooking and texture.
- Adjust sugar levels depending on rhubarb’s tartness – taste the raw rhubarb first and increase sugar if extremely sour.
- For a gluten-free version, replace wheat flour with almond flour or gluten-free oat flour in the crumble topping to maintain a similar crunchy texture.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 335
- Sugar: 20g
- Sodium: 10mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg