Easy No-Fail Rhubarb Crumble Recipe Perfect for Crisp Oat Topping
A simple and delicious rhubarb crumble with a crisp oat topping that balances tart rhubarb with a toasty, sweet crunch. Perfect for spring and summer, this easy dessert is a crowd-pleaser and quick to prepare.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups (about 600g) rhubarb stalks, chopped into 1/2-inch pieces
- 3/4 cup (150g) granulated sugar (adjust to taste)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup (90g) old-fashioned rolled oats
- 3/4 cup (100g) all-purpose flour (can substitute almond flour for gluten-free)
- 1/2 cup (100g) packed brown sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed (can substitute coconut oil for dairy-free)
Instructions
- Preheat oven to 375°F (190°C). Wash and chop rhubarb into 1/2-inch pieces and pat dry.
- In a large bowl, combine rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently to coat evenly.
- Pour the rhubarb mixture into a 9-inch (23cm) baking dish, spreading evenly.
- In another bowl, mix rolled oats, flour, brown sugar, cinnamon, and salt.
- Add cold cubed butter to the oat mixture and cut in using a pastry cutter, two forks, or fingertips until mixture resembles coarse crumbs with pea-sized bits.
- Sprinkle the oat topping evenly over the rhubarb filling without pressing down.
- Bake for 35-40 minutes until topping is golden brown and filling bubbles. Tent with foil if topping browns too quickly.
- Let cool for at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
Keep butter cold to ensure a crisp topping. Adjust sugar to balance rhubarb tartness. Let crumble cool before serving to thicken filling. For dairy-free, substitute butter with coconut oil. For gluten-free, use almond or gluten-free flour. Add chopped nuts for extra texture. Tent with foil if topping browns too fast.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 320
- Sugar: 28
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 4
- Protein: 3
Keywords: rhubarb crumble, oat topping, easy dessert, spring dessert, summer dessert, no-fail crumble, rhubarb recipe, crisp topping, gluten-free option, dairy-free option