Rhubarb Crumble
A classic rhubarb crumble with a brown sugar topping and served with vanilla ice cream.
Prep Time15 minutes mins
Cook Time45 minutes mins
Cooling Time20 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Dessert
Cuisine: American
Keyword: crumble, easy dessert, rhubarb crumble, summer recipes
Servings: 2
For The Rhubarb Filling
- 3 stalks rhubarb
- 1/4 c sugar
For the Crumble Topping
- 3/4 C flour
- 1/2 C brown sugar
- 1/4 C white sugar
- 1 pinch fresh ground nutmeg
- 1/2 tsp salt
- 8 tbsp butter very cold, cut in cubes
Preheat your oven to 375° F.
To make the crumble topping add the ingredients to a large bowl and rub the flour mixture and butter together until you have a texture similar to breadcrumbs. You don’t want it too fine and you also don’t want the butter to melt, so don’t over mix it.
Next, slice the rhubarb into 1 inch chunks and toss with sugar. Add into your baking dish, then top with as much of the crumble topping as you want.
Bake for about 45 minutes at 375°F or until the top is browned and the fruit is bubbling.
Make sure to let it cool for about 10-20 minutes before eating. That fruit is like hot lava, so chill for a sec before you burn yourself. Try and exhibit some self control here.
I would suggest topping with some ice cream. Whipped cream would also be good choice, or just eat it as is. It’ll be delicious either way!