Rhubarb Crumble made with cinnamon, ginger, and oats is a delicious way to use rhubarb when it's in season.
Course Dessert
Cuisine American
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Calories 526kcal
Author Tristin Rieken
Ingredients
Filling ingredients
3 ½cupsrhubarbchopped, from about 4 medium stalks
½cupgranulated sugar
2tablespoonsall purpose flour
dash cinnamon
dashground ginger
dashsalt
Oat crumble ingredients
1cupall purpose flour
½cupoats
¾cupgranulated sugar
¾cupbrown sugar
½cupbutter1 stick
¼teaspoonbaking powder
dash cinnamon
dashground ginger
¼teaspoonsalt
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.
3 ½ cups rhubarb, ½ cup granulated sugar, 2 tablespoons all purpose flour, dash cinnamon, dash ground ginger, dash salt
Preheat oven to 375 degrees Fahrenheit and melt butter.
½ cup butter
In the same bowl as you made the filling combine crumble ingredients. 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.
1 cup all purpose flour, ½ cup oats, ¾ cup granulated sugar, ¾ cup brown sugar, ¼ teaspoon baking powder, dash cinnamon, dash ground ginger, ¼ teaspoon salt
Evenly scatter crumble over filling.
Bake 30-40 minutes, or until browned and bubbly
Remove and allow to cool for several minutes before serving.