There is something incredibly nostalgic and comforting about a good old-fashioned Rhubarb Crumble. My love for this dessert started in my grandmother’s kitchen, where I would eagerly watch as she expertly transformed simple ingredients into a delightful, tangy-sweet treat. Rhubarb, with its unique tart flavor, is the star of this dessert, perfectly balanced by the sweet, buttery crumble topping. The origins of this classic dessert can be traced back to Britain, where it became popular during World War II as an economical and tasty way to use up an abundance of rhubarb. Today, it’s loved by many for its simplicity, comfort, and the wonderful contrast between the tart rhubarb and sweet topping. One of my favorite things about this Rhubarb Crumble recipe is its versatility. It’s a treat that’s perfect for any occasion – whether it’s a casual family dinner or a special celebration. Plus, it’s quite easy to prepare! Just remember to use fresh, quality rhubarb for the best flavor and to achieve that beautiful, vibrant color. Serve it warm with a dollop of whipped cream or a scoop of ice cream for an extra indulgent treat. I hope you enjoy making – and eating – this Rhubarb Crumble as much as I do!
Ingredients
- 1 c. brown sugar
- 3/4 c. quick rolled oats
- 1 c. flour
- 1/2 c. melted butter
- 1 tsp. cinnamon
- 4 c. diced rhubarb
- 1 c. sugar
- 2 tsp. cornstarch
- 1 c. water
- 1 tsp. vanilla
Baking Instructions
- Mix brown sugar, oats, flour, butter and cinnamon.
- Press 1/2 of mixture into a 9-inch square pan.
- Cover with rhubarb.
- Mix sugar and cornstarch together.
- Add water and vanilla.
- Cook until thick and clear.
- (Add 3 drops red coloring.)
- Pour over rhubarb. Sprinkle remaining brown sugar mixture on top.
- Bake at 350° for 1 hour.
- Top with whipped cream or ice cream.
Calorie: 350
Total cooking time: 1 hour
Difficulty level: Easy
The Sweet and Tangy Saga of Rhubarb Crumble
The Preparation: A Tale of Ingredients
You know those days when you want something sweet, something tangy, and something that makes your house smell like a magical dessert factory? Well, my friends, it was one of those days. So, I decided to whip up a Rhubarb Crumble. Armed with 1 c. brown sugar, 3/4 c. quick rolled oats, 1 c. flour, 1/2 c. melted butter, 1 tsp. cinnamon, 4 c. diced rhubarb, 1 c. sugar, 2 tsp. cornstarch, 1 c. water, and 1 tsp. vanilla, I was ready to get my bake on.
The Mix-Up: Of Brown Sugar, Oats, Flour, Butter, and Cinnamon
The first step was a bit like a sweet reunion of old friends – brown sugar, oats, flour, butter, and cinnamon all coming together for a good cause. I mixed them until they were indistinguishable from each other, like a group of friends after a few too many cocktails. The aroma of the melted butter and cinnamon was enough to make me want to dive right into the bowl. But, my mission was clear, so I soldiered on.
The Pressing Matter of a 9-Inch Square Pan
Next, I pressed half of this delicious mixture into a 9-inch square pan. It was a bit like trying to fit a square peg into a round hole, but with some gentle persuasion (and a little bit of brute force), it fit perfectly.
The Rhubarb Invasion
Now, it was time for the rhubarb to take the stage. I’d like to say that I diced the rhubarb with the precision of a skilled surgeon, but let’s be real, it looked more like a toddler’s first attempt at origami. Nevertheless, I covered the brown sugar mixture with my somewhat haphazardly diced rhubarb.
The Sugar-Cornstarch Alliance and a Splash of Vanilla
Mixing sugar and cornstarch together was next, with a splash of water and vanilla to spice things up. The mixture started to thicken, and I had to resist the urge to dip a spoon in and taste it (mostly because I remembered the time when I did that and ended up with a burnt tongue).
The Red Coloring Fiasco
The recipe called for 3 drops of red coloring, but let’s just say my hand was a tad shaky (probably due to anticipation). The result? Rhubarb that looked like it was ready for a night out on the town.
The Final Countdown: Bake, Baby, Bake!
Pouring the mixture over the rhubarb, I sprinkled the remaining brown sugar mixture on top. Into the oven it went at 350°, and the wait began. It’s always in these waiting moments that I question my life choices. Like, why did I not become a professional baker?
The Grand Finale: Whipped Cream or Ice Cream?
After an hour, the Rhubarb Crumble was ready. The house smelt heavenly, and the crumble looked like a picture straight out of a gourmet magazine. A scoop of ice cream or a dollop of whipped cream, that was the question. I chose both because, let’s face it, there’s never too much of a good thing.
And just like that, my sweet and tangy saga came to an end. I’d say it was a roaring success. Why? Because my taste buds were partying like there’s no tomorrow. And isn’t that what really counts in the end?
