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Rhubarb Recipes from Grandma

Rhubarb Recipes from Grandma

A classic, comforting rhubarb crumble recipe, passed down through generations. Perfect served warm with a scoop of vanilla ice cream.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 generous slices
Course: Baking, Dessert
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Rhubarb Filling
  • 4 cups fresh rhubarb chopped into 1-inch pieces
  • 1 cup granulated sugar adjust based on rhubarb tartness
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
For the Crumble Topping
  • 1 1/2 cups all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 cup rolled oats not instant
  • 1/2 cup cold unsalted butter cut into small cubes
  • 1/4 teaspoon salt

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish and set aside.
  2. Prepare the filling: In a large bowl, combine the chopped rhubarb, granulated sugar, flour, vanilla extract, and cinnamon. Toss gently until the rhubarb is evenly coated. Pour the mixture into the prepared baking dish, spreading it into an even layer.
  3. Prepare the topping: In a separate medium bowl, whisk together the flour, brown sugar, rolled oats, and salt.
  4. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse, pea-sized crumbs. Do not overmix.
  5. Sprinkle the crumble topping evenly over the rhubarb filling. Ensure the filling underneath is mostly covered.
  6. Bake for 40 to 45 minutes, or until the topping is golden brown and the rhubarb filling is bubbly around the edges. If the topping starts browning too quickly, loosely cover it with foil.
  7. Allow the crumble to cool on a wire rack for at least 15 minutes before serving warm. Best enjoyed with fresh whipped cream or vanilla bean ice cream.

Notes

This recipe works beautifully with frozen rhubarb; just slightly increase the cooking time if using frozen ingredients directly from the freezer. Ensure the butter for the topping is very cold for the best crumbly texture.