This Quick Rhubarb Crumble made with cinnamon, ginger, and oats is a delicious way to use rhubarb when it’s in season.
Made simply with sweetened rhubarb and a perfect oat crumble topping this rhubarb recipe comes together in minutes!
Rhubarb oat crumble
This delicious rhubarb dessert recipe is so perfect as it is there’s no need to add any others flavors with the rhubarb in the filling. Typically rhubarb is paired with strawberries or apples. But in this simple recipe sweetened rhubarb is all you need! Although, you can feel free to toss in some fresh or frozen berries, peaches or apple slices if you’d like.
Ingredients
- Rhubarb – Fresh rhubarb stalks, chopped into roughly 1″ bite – sized pieces. Add any mixture of fruit like strawberry rhubarb crumble or peach rhubarb crumble. But the sugar and flour will need to be adjusted when adding sweeter ingredients.
- Granulated sugar – Rhubarb tastes tart and a little bitter and not at all sweet. So the filling uses a lot of granulated sugar. If substituting a different fruit for the crumble filling make sure to decrease the sugar. You can also feel free to adjust the sugar amount to your liking.
- Oats – rolled oats or quick cooking oats can be substituted in this rhubarb oat crumble.
- Brown sugar – Adds a perfect flavor to the crumble. And helps keep the topping somewhat soft and chewy with a crunchy bite.
- Butter
- All purpose flour
- Spices – this rhubarb crumble with ginger and cinnamon uses the ground spices in both the filling and the crumble topping.
- Baking powder
- Salt
Step by step instructions
- Wash and chop rhubarb stalks into roughly 1″ pieces. Add granulated sugar and flour to the fruit filling. Toss to coat.
- Pour fruit filling into a pie dish, or similar size baking dish.
- Preheat oven to 375 degrees Fahrenheit and melt butter.
- In the same bowl as you made the filling combine crumble ingredient. Then stir in melted butter until completely combined. For the most crunchy, crumbly crumbles squeeze mixture together into good size pieces. Then freeze at least 10 minutes.
- Evenly scatter crumble over filling.
- Bake 30-40 minutes, or until browned and bubbly.
- Remove and allow to cool for several minutes before serving.
How to serve
You can serve crumbles and other fruit desserts plain as they are. But why not contrast that bright flavors and warmth with something cool. Like a drizzle of cold cream, freshly whipped cream, vanilla ice cream or even Lemon Mascarpone Fruit Dip.
How to store
Store Rhubarb Crumble refrigerated up to 3 days. Serve cool or warm before serving.
Serving size
Baked in a pie dish this recipe makes a small crumble, enough for 4-6 large servings. But it can easily be doubled and baked in a 9×13 baking dish to make a rhubarb crumble for a crowd.
Ingredients
Filling ingredients
- 3 ½ cups rhubarb chopped, from about 4 medium stalks
- ½ cup granulated sugar
- 2 tablespoons all purpose flour
- dash cinnamon
- dash ground ginger
- dash salt
Oat crumble ingredients
- 1 cup all purpose flour
- ½ cup oats
- ¾ cup granulated sugar
- ¾ cup brown sugar
- ½ cup butter 1 stick
- ¼ teaspoon baking powder
- dash cinnamon
- dash ground ginger
- ¼ teaspoon salt
Instructions
- Wash and chop rhubarb stalks into roughly 1″ pieces. Add granulated sugar and flour to filling. Toss to coat.
- In a pie dish, or similar size baking dish, pour in filling.
- Preheat oven to 375 degrees Fahrenheit and melt butter.
- In the same bowl as you made the filling combine crumble ingredient. Then stir in melted butter until completely combined. For the most crunchy, crumbly crumbles squeeze mixture together into good size pieces. Then freeze at least 10 minutes.
- Evenly scatter crumble over filling.
- Bake 30-40 minutes, or until browned and bubbly
- Remove and allow to cool for several minutes before serving.
Video
Nutrition
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