Description
A sweet and tart rhubarb dessert with a golden crumble topping. Perfect for showcasing seasonal rhubarb with a buttery, flaky crust. Simple to make and ideal for any gathering.
Ingredients
4 cups fresh rhubarb, chopped into 1-inch pieces
1 cup granulated sugar, adjust to taste
1 cup all-purpose flour, or gluten-free blend
1/2 cup unsalted butter, cold and cubed
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk, any type
1 teaspoon non-alcoholic vanilla flavoring
Whipped cream or vanilla ice cream, for serving
Instructions
Preheat oven to 375°F (190°C)
In a large bowl, toss chopped rhubarb with 1/2 cup sugar and 1/4 cup flour to coat
Transfer rhubarb mixture to a 9×13-inch baking dish
In a separate bowl, combine remaining 3/4 cup flour, remaining 1/2 cup sugar, baking powder, and salt
Add cubed butter to the dry ingredients and use a pastry cutter or fork to mix until crumbly
Pour the crumble topping over the rhubarb
Drizzle remaining 1/4 cup flour and 1/2 cup milk, stirring until a thick sauce forms; pour over the dish
Bake for 40 minutes until golden and bubbly
Let cool slightly before serving with whipped cream or ice cream
Notes
Adjust sugar to account for rhubarb tartness
Use cold butter for best crumble texture
Freeze leftover crumble in an airtight container for up to 2 months
- Prep Time: 20
- Cook Time: 40
- Category: DESSERTS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Serves 8
- Calories: 260
- Sugar: 49g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 57g
- Fiber: 0.3g
- Protein: 4g
- Cholesterol: 30mg