There’s something truly special about rhubarb. It’s one of those ingredients that feels both old-fashioned and incredibly modern, its tartness adding a unique zing to desserts. Growing up, I remeber my grandma's garden always had a patch of rhubarb, its massive leaves casting shadows on the strawberry patch nearby. She used to make the best rhubarb pies, and the smell of them baking always filled the house with warmth. Today, I’m sharing a version that's close to her's, but with a crumble topping for that extra bit of texture and a few sneaky orange notes!
This Rhubarb Crumble isn't just a dessert; it's an experience. The buttery, crumbly topping contrasts perfectly with the tangy rhubarb filling, creating a symphony of flavors and textures that dance on your taste buds. And the best part? It's surprisingly easy to make! Whether you're a seasoned baker or a kitchen novice, you'll find this recipe straightforward and rewarding. One time, I accidentally added a pinch of cayenne pepper instead of cinnamon. Surprisingly? It wasn't bad!
What I love most about this recipe is its adaptability. Feel free to tweak the ingredients to suit your taste or dietary needs. You can use different types of sugar, add nuts to the crumble topping, or even swap out the rhubarb for other fruits like apples or berries. Let your imagination run wild! And don't worry too much about getting everything perfect. A few imperfections only add to the rustic charm of this dessert. It's supposed to look homemade, not factory-made. Trust me, your family and friends will love it. Maybe... what do you think?
Required Equipments
- Chef’s Knife
- Cutting Board
- Large Bowl
- 9-inch Springform Pan
- Parchment Paper
- Hand Mixer or Stand Mixer
Onion Ode Rhubarb Poem: Frequently Asked Questions
Onion Ode Rhubarb Poem
Indulge in this delightful Rhubarb Crumble recipe, featuring a buttery crumble topping and a tangy rhubarb filling, perfect for a simple yet satisfying dessert. This recipe brings a touch of nostalgia with every bite!
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, and salt. Make sure there's no lumps.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Small clumps of butter are okay!
- Press the crumb mixture into the bottom of the prepared springform pan to form the crust. Use the bottom of a measuring cup to get a nice, even layer.
- Bake the crust for 15-20 minutes, or until lightly golden brown. This is called blind baking, and helps prevent a soggy crust. Remove from the oven and let it cool slightly.
- While the crust is baking, prepare the rhubarb filling. In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, orange zest, and a pinch of salt. Gently toss everything together to coat the rhubarb.
- Pour the rhubarb filling over the partially baked crust, spreading it evenly. Mmm, it should look kinda vibrant!
- In a separate bowl, prepare the crumble topping. Combine the all-purpose flour, rolled oats, brown sugar, cinnamon, and nutmeg. Whisk everything well.
- Add the melted butter to the crumble mixture and stir until it forms clumps. Avoid overmixing!
- Sprinkle the crumble topping evenly over the rhubarb filling. Make sure to cover as much of the rhubarb as possible.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the rhubarb is tender. Keep an eye on it to prevent burning! If the topping starts to brown too quickly, cover it loosely with foil.
- Remove from the oven and let the rhubarb crumble cool completely in the pan before releasing the sides of the springform pan. This can take an hour or two. I know, waiting is hard.
- Carefully remove the crumble from the pan and slice into wedges. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
📝 Notes
- For extra flavor, add 1/2 teaspoon of almond extract to the rhubarb filling.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
🍎 Nutrition
Calories: 350 kcal
Protein: 4g
Fat: 15g
Carbohydrates: 50g
Fiber: 3g
Calcium: 60mg
