Easy Rhubarb Crumble Recipes

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RHUBARB CRUMBLE



Rhubarb Crumble image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Number Of Ingredients 0

Steps:

  • Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

RHUBARB CRUMBLE



Rhubarb crumble image

Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud.

Provided by Gregg Wallace

Categories     Dessert

Time 1h20m

Number Of Ingredients 7

500g rhubarb, chopped into chunks the length of your thumb
100g golden caster sugar
3 tbsp port (optional)
140g self-raising flour
85g butter, chilled
50g light brown muscovado sugar
50g chopped walnuts (optional)

Steps:

  • Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.
  • Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
  • Heat oven to 200C/180C fan/gas 6.
  • To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
  • Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
  • Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
  • Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.

Nutrition Facts : Calories 440 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 42 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.67 milligram of sodium

RHUBARB CRUMBLE



Rhubarb Crumble image

To tell you the truth, I'm not sure how well my strawberry rhubarb crumble keeps-we usually eat it all in a day! You can skip the apples and strawberries in the recipe, which I do sometimes. But they do make this quick, easy dessert extra good. -Linda Enslen, Schuler, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 12

3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 cup diced peeled apples
1/2 to 1 cup sliced strawberries
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold butter
2/3 cup packed brown sugar
2/3 cup quick-cooking oats
Vanilla ice cream, optional

Steps:

  • Preheat oven to 350°. Combine rhubarb, apples and strawberries; spoon into a greased 8-in. square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside. , In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture. , Bake at 350° for 40-50 minutes or until lightly browned. Serve warm or cold, with a scoop of ice cream if desired.

Nutrition Facts : Calories 227 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 191mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

EASY RHUBARB CRUMBLE



Easy Rhubarb Crumble image

One bowl, one baking dish, and a delightfully tart, easy summer treat. Serve warm with ice cream.

Provided by Shelly Z

Time 45m

Yield 8

Number Of Ingredients 10

4 cups chopped rhubarb, or more to taste
1 cup white sugar
2 tablespoons all-purpose flour
2 large eggs
½ cup all-purpose flour
½ cup brown sugar
¼ cup rolled oats
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter, softened

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Put rhubarb in an 8- or 9-inch round glass baking dish.
  • Mix sugar, flour, and eggs together in a medium mixing bowl; pour over rhubarb.
  • Prepare crumble in the same bowl: Mix flour, brown sugar, oats, baking powder, and salt until combined. Sprinkle over rhubarb.
  • Bake in the preheated oven until rhubarb is soft and top is browned, about 30 minutes.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 50.7 g, Cholesterol 69.4 mg, Fat 10.3 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 231.6 mg, Sugar 39.1 g

EASY RHUBARB CRUMBLE



Easy Rhubarb Crumble image

Nothing to say really but tried and tested this recipe and loved it so sharing! I love rhubarb, and this comes out great every time - a simple pudding that tasted really good! Try it!

Provided by Ozzy5223

Categories     Dessert

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 6

500 g rhubarb, cut in 3cm pieces
60 ml water
100 g caster sugar
200 g plain flour
100 g butter, cubed
125 g demerara sugar

Steps:

  • Preheat oven to 180 degrees centigrade - gas 4.
  • Put the rhubarb in a 1.2 litre ovenproof dish. Sprinkle over the water and caster sugar.
  • Sift the flour into a bowl, add butter and rub with fingers until the mixture resembles breadcrumbs - or wizz in a blender! Then stir in the demerara sugar.
  • Spread the crumble mixture over the rhubarb BUT don't pat down too much!
  • Cook for 35-40 minutes until the top is golden brown and the rhubarb is bubbling at the edges.
  • Serve with ice cream / cream / custard -- or whatever you like!

Nutrition Facts : Calories 1299.2, Fat 42, SaturatedFat 25.9, Cholesterol 106.9, Sodium 299.4, Carbohydrate 219.2, Fiber 7.9, Sugar 115.5, Protein 15.6

RHUBARB CRUMBLE



Rhubarb Crumble image

In this fruit crumble - a relative of other homey desserts like crisps and buckles, bright red rhubarb makes a brilliant show, though a combination of rhubarb and apple can be nice too. Pistachio in the topping is optional and could be replaced by walnuts or pecans. Serve with cold heavy cream, whipped cream or ice cream, if desired.

Provided by David Tanis

Categories     pies and tarts, dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

About 2 pounds rhubarb stalks, peeled and cut into 1-inch cubes (6½ cups/783 grams)
1 1/4 cups/251 grams granulated sugar
3 tablespoons all-purpose flour
1 cup/128 grams all-purpose flour
1/4 cup/52 grams granulated or brown sugar
1/4 teaspoon baking powder
Pinch of salt
Pinch of ground ginger
Pinch of cinnamon
1/2 cup/113 grams cold unsalted butter, cut into very small pieces or grated on the big holes of a box grater
1/2 cup finely chopped or ground pistachios (optional)

Steps:

  • Prepare the filling: Toss the rhubarb cubes with sugar and flour. Set aside and let macerate while you make the topping, about 20 minutes.
  • Make the topping: Put flour, sugar, baking powder, salt, ginger and cinnamon in a bowl, and stir together. Add butter and work into flour with fingers or a fork, as if making pie dough. The mixture will be loose and crumbly. Stir in the pistachios, if using.
  • Heat oven to 375 degrees. Transfer sugared rhubarb to a 9-inch baking dish, about 3 inches deep. Sprinkle topping loosely over fruit to a depth of about 1 inch.
  • Place dish on a baking sheet and bake for about 1 hour, until topping is golden and filling is visibly bubbling at the edges. Cool slightly before serving.

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