Rhubarb Crumble: A Timeless Sweet-Tart Delight

Published April 13, 2022

Total Time: 1½ hours | Prep Time: 30 minutes | Servings: 8

Introduction

Rhubarb crumble is a beloved classic, celebrated for its perfect balance of tart rhubarb and sweet, buttery crumble topping. This recipe offers a simple yet elegant dessert, ideal for spring or early summer, and pairs beautifully with vanilla ice cream, whipped cream, or a scoop of custard.

Ingredients

Filling

• 2 pounds (6½ cups/783g) rhubarb stalks, peeled and cut into 1-inch cubes

• 1¼ cups (251g) granulated sugar

• 3 tablespoons all-purpose flour

Topping

• 1 cup (128g) all-purpose flour

• ¼ cup (52g) granulated or brown sugar

• ¼ teaspoon baking powder

• Pinch of salt

• Pinch of ground ginger

• Pinch of cinnamon

• ½ cup (113g) cold unsalted butter, cut into very small pieces or grated (large holes of a box grater)

• ½ cup finely chopped or ground pistachios (optional)

Instructions

Step 1: Prepare the Filling

In a large bowl, toss rhubarb cubes with sugar and 3 tablespoons flour until evenly coated. Transfer to a bowl and let macerate for 20 minutes. This allows the rhubarb to release its natural juices, creating a syrupy base while softening slightly.

Step 2: Make the Topping

Preheat oven to 375°F (190°C). In a medium bowl, whisk together all dry topping ingredients (flour, sugar, baking powder, salt, ginger, cinnamon). Add cold butter and work into the mixture with fingertips or a fork, mimicking the texture of pie dough. The result should be coarse, crumbly, with small pea-sized butter bits remaining. Fold in pistachios, if using.

Step 3: Assemble and Bake

Transfer the macerated rhubarb (and its liquid) to a 9-inch deep baking dish (3 inches tall). Spread evenly. Sprinkle the crumble topping loosely over the fruit, maintaining a 1-inch depth (avoid pressing to preserve crispness).

Place the dish on a rimmed baking sheet to catch overflow. Bake 55–60 minutes until the topping is golden and the filling bubbles vigorously at the edges. The center may appear slightly liquid but will thicken as it cools.

Step 4: Cool and Serve

Remove from oven and let cool 15–20 minutes. This resting period firms the topping and allows the filling to set. Serve warm or at room temperature.

Variations & Tips

Fruit Combinations

• Berry Rhubarb: Swap 1 cup rhubarb with fresh raspberries or strawberries for extra sweetness.

• Mixed Berries & Apples: Combine ½ rhubarb + ½ strawberries + 1 cup diced apples (peeled) for depth.

• Lemon Zing: Add 1 tbsp fresh lemon juice to the filling for brightness.

Topping Adaptations

• Oatmeal Crumble: Replace ½ cup flour with rolled oats (½ cup) and increase butter to ¾ cup (oats absorb moisture).

• Low-Sugar Option: Use stevia baking sweetener (e.g., granular stevia) in place of sugar (start with ½ quantity for balance).

Pro Tips

• Deep Dish Key: A 9-inch deep dish prevents overflow and ensures even baking.

• Butter Prep: Freeze butter 15 minutes before grating for ultra-crisp topping.

• Rest Time: Cool 15–20 minutes to avoid burns and let flavors meld.

From the comments:

"Raspberry and rhubarb make a divine pairing—try a lattice-topped tart with this crumble’s filling for a showstopper!"

"Stevia works beautifully for a lower-sugar twist, especially with rhubarb’s tartness."

"Add apples or strawberries to soften the tartness—experiment with what you love!"

Enjoy this comforting, adaptable dessert—easy enough for weeknights and impressive enough for guests!