Rhubarb Crumble – Simply Scratch

In this Rhubarb Crumble, tender tart rhubarb is topped with a buttery spiced oat crumble. Serve warm with a scoop or two of vanilla ice cream. Yields 6 to 8 servings.

You know that saying… easy as pie? Well I think it should be “easy as crumble”.

because let’s face it, crumble is 800 times easier than pie.

No crust making, chilling or rolling to the perfect thickness. Making a homemade crumble consists quick rinse and chop of the rhubarb, before tossing it with sugar, cornstarch and lemon. And the crumble is just as easy. Once you’ve quickly pulled both together all you have to do is bake, let it cool and eat.

With ice cream, of course.

To Make This Rhubarb Crumble You Will Need:

for the rhubarb:

• fresh rhubarb – A springtime vegetable commonly used in fruit dessert recipes. It has a strong tart flavor.
• light brown sugar – Used for sweetening, balancing tartness and drawing out the fruits natural juices.
• cornstarch – Helps to thicken the juices that release.
• lemon zest – Adds bright citrus flavor.
• lemon juice – Increases the acidity of the mixture. This plus sugar thins cell membranes so the juices can flow more easily, while the fruit still remains somewhat solid.
• pure vanilla extract – Adds warmth and helps enhance the flavors.

for the crumb topping:

• all-purpose flour – The base of the crumble topping.
• old fashioned rolled oats – Adds earthy flavor and chewy texture to the topping.
• light brown sugar  – Adds a subtle caramel like sweetness. Both sugars will aid in crisping the crumble when baked.
• cardamom (ground) – Lends distinct warm and woodsy flavor.
• nutmeg (ground) – Warm, aromatic with subtle hints of clove.
• ginger (ground) – Gives a pungent, spicy and sweet flavor.
• fine salt – Enhances the flavor is the crumble topping.
• unsalted butter – Adds richness and flavor.

Preheat  your oven to 350°F (or 180°C).

Lightly spray an 8 x 11 baking dish with nonstick spray.

Prepare the Rhubarb:

Slice 1-1/2 pounds of rhubarb at an angle about 1/2-inch thick or so and throw all of it in to a big bowl along with 3/4 cup light brown sugar, 1/4 cup cornstarch and 1 teaspoon lemon zest.

Squeeze 1/2 of a juicy lemon, or about 1 to 2 tablespoons and 1 teaspoon vanilla extract.

Toss well to combine.

And set off too the side.

Make The Crumble Topping:

In a medium bowl, measure and add 3/4 cup unbleached all-purpose flour, 3/4 cup old fashioned rolled oats, 1/2 cup light brown sugar, 1/2 teaspoon cardamom,  1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/4 teaspoon fine salt.

Stir to combine.

Add in 1/2 cup unsalted butter and use a pastry blender to work the butter into the oat mixture.

Stop once it resembles fine crumbs.

Give the rhubarb a toss before adding it into the prepared baking dish.

Sprinkle the crumble over the rhubarb and bake it on the middle rack of your preheated oven for 35 to 40 minutes or until brown and bubbly.

You can always tell because the rhubarb is tender and the juices are bubbling along the sides of the dish. Allow the crumble to cool for about 20 minutes or so before serving.

Scoop a spoonful or two on to shallow plates or bowls and top with a scoop of vanilla ice cream.

I’m not typically a warm dessert and cold ice cream kind of gal, unless it’s crumble. For some reason it just makes sense.

HOW TO STORE Leftover Rhubarb Crumble:

Store leftover crumble in an air-tight container in the refrigerator.

HOW LONG WILL Leftover Rhubarb Crumble LAST:

In our house? 1 day. I’m kidding! If stored properly, this crumble will last up to 3 days.

Click Here For More Rhubarb Recipes!

Enjoy! And if you give this Rhubarb Crumble recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on May 30, 2014 and has been updated with clear and concise instructions, new photography and helpful information.