Rhubarb Crumble

A fruity and so easy dessert: the Rhubarb crumble ! A very crispy texture thanks to its slightly vanilla crumble base and melting with macerated rhubarb pieces. A very gourmet family recipe, ideal for enjoying summer fruits!

What you will like with this recipe

• flavors Rhubarb lovers will love its slightly tangy side, softened by a slightly vanilla crumble base...
• texture : the crumble pastry is crispy and the cooked rhubarb is very soft...
• difficulty level : this is a really easy and quick dessert to prepare! Choose a ceramic dish, ideal for crumbles (it allows the fruit to cook well underneath). Mine is a 26cm diameter ceramic mold.

The choice of ingredients

• rhubarb : Choose narrow stems over wide stems, as they tend to be less stringy. I like the red color the crumble takes on with red rhubarb stems. If you only have green stems, use them; the color will simply be different.
• oatmeal : this is my favorite way to make crumbles because it adds crunch and texture. I choose small oat flakes (usually from the organic section of the supermarket), because they have a less coarse texture than whole flakes.

How to make a rhubarb crumble?

• We wash and cut rhubarb in small pieces
• We put it in a strainer above a plate
• We add the sucre and we let it macerate
• Apart, we mix the dry ingredients of the dough
• We add melted butter and vanilla
• We deposit rhubarb in the bottom of the mold
• We add crumble dough above
• We bake !

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making a successful rhubarb crumble

• macerate the rhubarb : one to two hours before making the recipe, I recommend macerating the pieces of rhubarb so that they lose their excess acidity. The recipe is even better!
• opt for a thick mold : a ceramic/stoneware or glass mold is perfect for crumbles! Avoid metal molds which are too thin for this type of dessert.
• let a space without crumble dough at the edge of the mold : this allows you to monitor the cooking level of the fruit.

How to enjoy rhubarb crumble?

The rhubarb crumble is delicious still lukewarm, a few minutes after removing from the oven. Can also enjoy it cooled, it all depends on what you prefer.

Crumble is generally eaten plain or with a nice vanilla ice cream scoop to add even more deliciousness!

How to store your rhubarb crumble?

Once cooked, the rhubarb crumble can be stored in the refrigerator for up to 5 days, covered with cling film or in an airtight container. You can eat it cold, or warm it slightly in the oven before enjoying it.

Know that the rhubarb crumble can also be frozen ! Be sure to wrap it well in plastic wrap and aluminum foil to protect it from moisture (or place it in an airtight container). To defrost it, simply place it in the refrigerator for a few hours, then place it in a warm oven to warm it up slightly.

Other recipes to try

If you like easy fruit recipes, then I recommend you take a look at these other recipes on the blog:

• Apple cinnamon crumble
• Red fruit crumble
• Rhubarb clafoutis
• Easy raspberry charlotte
• Plum clafoutis
• Family raspberry financier

If you make this rhubarb crumble, please rate the recipe below and tag @liliebakery on Instagram so I can see your pretty crumbles!

Rhubarb Crumble

5 on 6 votes

A crispy and tangy rhubarb crumble! Very simple to prepare, to be enjoyed warm or cold, plain or with a scoop of vanilla ice cream.

Amount : 4 people

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Prepare in advance 20 minutes min

Cook time 45 minutes min

Maceration 1 time h

Total 2 hours h 5 minutes min

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Ingredients 

Rhubarb filling

• 620 g rhubarb stalks
• 65 g light brown sugar

Crumble dough

• 90 g small oatmeal (organic department)
• 155 g flour T45
• 0,5 cc baking powder
• 75 g light brown sugar
• Pinch of salt
• 155 g melted and warmed sweet butter
• 1 cc natural vanilla extract

Prepare in advance 

• Wash the rhubarb stalks. Cut them into small pieces about 1 to 2 cm thick. Place them in a colander over a deep plate.
• Add the brown sugar and mix to coat. Let it macerate for 1 to 2 hours: the excess rhubarb juice will run into the plate, removing the excess acidity.
• Preheat the oven to 180 ° traditional heat.
• Mix the oatmeal, flour, baking powder, brown sugar, and salt. Then add the melted butter and vanilla extract.
• Mix with a spatula until you obtain coarse pieces of crumble (it's a little wet, that's normal).
• In a 26cm round ceramic mold like mine, or a rectangular mold of equivalent volume (ceramic for better cooking), place the pieces of rhubarb without their juice.
• Sprinkle the crumble dough on top, crumbling it roughly. Keep a free border without dough on the sides of the mold (to check the cooking of the fruit in the oven).
• Bake for around 45 minutes (this varies greatly depending on the ovens and molds used). The crumble should be slightly golden, and the fruit will “bubble” (bubble) around the edges of the mold.
• Leave to cool before enjoying, plain or with a scoop of vanilla ice cream...

Notes

Once cooked, the rhubarb crumble can be stored in the refrigerator for up to 5 days, covered with cling film or in an airtight container. 

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Keywords: Crumble

Recipe : Dessert