Rhubarb Crumble

Rhubarb Crumble

This Rhubarb Crumble is quick and easier to make than pie. It’s versatile, too, because you can add strawberries in the spring or apples in the fall. I usually pop it into the oven shortly before we sit down to eat so it’s still warm for dessert!

Ingredients

for the topping:
1 cup all-purpose flour
1 cup lightly packed light brown sugar
½ cup old-fashioned oats
½ teaspoon ground cinnamon
sea salt
½ cup (1 stick) cold butter, cut into small pieces

for the filling:
7 cups fresh rhubarb (about 2 lb.)
⅓ inch-thick sliced
1 cup lightly packed light brown sugar
¼ cup cornstarch
1 tablespoon lemon juice
2 teaspoons grated lemon zest
sea salt

Directions

Preheat your oven to 350 degrees. Evenly coat an 8 x 8-inch baking dish with nonstick cooking spray.

make the topping:
In a food processor, combine the flour, brown sugar, oats, cinnamon and ¼ teaspoon salt and pulse several times to combine. Add the cold butter and pulse until the mixture has the texture of course meal and clumps together when squeezed lightly, about 1 minute.

make the filling:
Combine the rhubarb, brown sugar, cornstarch, lemon juice, lemon zest and ¼ teaspoon salt in a large bowl and stir with a spatula until evenly mixed. Transfer the rhubarb mixture to the baking dish and sprinkle the topping evenly over the fruit; the pan will be very full, but the crumble will settle as it bakes.

Bake until the topping is lightly browned, the rhubarb is tender (probe in the center with a skewer to check) and the juices are thick and bubbly around the edges, 45-60 minutes. Transfer to a rack to cool and to allow the juices to thicken, at least 15 minutes.

Serves 4

Recipe hint
If using frozen rhubarb, I would just make sure the rhubarb was well defrosted and drained first.

©Copyright My Tiny Alaskan Oven

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