Rhubarb Crumble Recipes

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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.

GLENN'S RHUBARB CRUMBLE



Glenn's Rhubarb Crumble image

I modified this recipe with an extra 1/4 cup white sugar. I also added a modifier so that you can make extra streusel to smash around the bottom and sides to form a crust. The crumble on the top is extremely delicious!

Provided by J. Glenn Kunzler

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 55m

Yield 12

Number Of Ingredients 10

3 cups diced rhubarb
1 ¼ cups white sugar
2 tablespoons all-purpose flour
1 large egg
½ teaspoon ground cinnamon
1 ½ cups all-purpose flour
1 cup packed light brown sugar
1 cup quick-cooking oats
½ teaspoon ground cinnamon
1 cup butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Combine rhubarb, white sugar, 2 tablespoons flour, egg, and 1/2 teaspoon cinnamon together in a large bowl until evenly coated. Spread rhubarb mixture into the prepared baking dish.
  • Mix 1 1/2 cup flour, brown sugar, oats, and 1/2 teaspoon cinnamon together in a separate bowl. Cut in butter using a pastry cutter or two forks until topping is crumbly. Sprinkle topping over rhubarb layer.
  • Bake in the preheated oven until hot and bubbling, about 40 minutes. Serve hot or cold.

Nutrition Facts : Calories 386 calories, Carbohydrate 57.9 g, Cholesterol 56.2 mg, Fat 16.4 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 121.9 mg, Sugar 39.1 g

STRAWBERRY-RHUBARB CRUMBLE



Strawberry-Rhubarb Crumble image

"I love crumbles because it's easy to change up the fruit based on what's in season. rhubarb is very tart, so I combine it with strawberries to mellow out the flavor," says Bobby.

Provided by Bobby Flay

Categories     dessert

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons granulated sugar
3 tablespoons demerara or turbinado sugar
Grated zest of 1 lemon
10 tablespoons unsalted butter, melted
1 1/2 cups 1-inch pieces chopped rhubarb
1 quart strawberries plus a few extras, hulled and quartered
Juice of 1 lemon
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
Vanilla ice cream, freshly whipped cream or plain Greek yogurt, for serving

Steps:

  • Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
  • Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
  • Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.

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.

ENGLISH RHUBARB CRUMBLE



English Rhubarb Crumble image

When I met my English husband and served him just the crumble, he said it was fantastic but really needed a custard sauce over it. We found a terrific sauce recipe from England, and now the pair is perfect together. I wouldn't serve it any other way. -Amy Freeman, Cave Creek, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings (2-1/2 cups sauce).

Number Of Ingredients 11

8 cups chopped fresh or frozen rhubarb
1-1/4 cups sugar, divided
2-1/2 cups all-purpose flour
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1 cup cold butter
CUSTARD SAUCE:
6 large egg yolks
1/2 cup sugar
2 cups heavy whipping cream
1-1/4 teaspoons vanilla extract

Steps:

  • In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes., Pour into a greased 13x9-in. baking dish. In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 400° for 30 minutes. , Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until a thermometer reads 160° and mixture thickens, 15-20 minutes. Remove from the heat; stir in vanilla. Serve warm over rhubarb crumble.

Nutrition Facts : Calories 550 calories, Fat 33g fat (19g saturated fat), Cholesterol 202mg cholesterol, Sodium 179mg sodium, Carbohydrate 60g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.

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 PIE



Rhubarb Crumble Pie image

This easy, old fashioned family recipe goes back more than 5 generations - from Kate Kelly of Kanata, Ontario! Make your own pastry base or buy a ready made shell to save time. You can aso make this with a full pastry or lattice top. Try adding a tsp of orange zest to the filling - its delicious!

Provided by CountryLady

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

3/4 cup all-purpose flour
1/3 cup packed brown sugar
1/3 cup butter
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
1 pinch salt
1 egg, lightly beaten
4 cups chopped rhubarb
1 (9 inch) unbaked pastry shells
2 tablespoons butter

Steps:

  • Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
  • Set aside.
  • PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
  • Add rhubarb& toss to coat.
  • Scrape into pie shell& dot with butter.
  • Sprinkle topping evenly over filling.
  • Bake in the bottom third of a preheated 425F oven for 10 minutes.
  • Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
  • Remove from oven& cool on a rack.

Nutrition Facts : Calories 437.3, Fat 18.9, SaturatedFat 8.8, Cholesterol 51.2, Sodium 243.6, Carbohydrate 64.4, Fiber 2.3, Sugar 40.9, Protein 4.3

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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Top Asked Questions

How do you make rhubarb crumble with butter?
Cut into the flour with a cutlery knife until the butter is in small pieces. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs with a few larger pieces of butter. Stir in the sugar and 1 pinch of sea salt. Tip the crumble mixture over the rhubarb without pressing down.
What is the recipe for rhubarb bread?
Directions. Combine rhubarb, white sugar, 2 tablespoons flour, egg, and 1/2 teaspoon cinnamon together in a large bowl until evenly coated. Spread rhubarb mixture into the prepared baking dish. Mix 1 1/2 cup flour, brown sugar, oats, and 1/2 teaspoon cinnamon together in a separate bowl.
What is a good recipe for rhubarb and hazelnuts?
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...
How do I make a rhubarb pie?
Preheat the oven to gas 6, 200°C, fan 180°C. Wash and trim the ends from the rhubarb, then cut into 4cm lengths. Spread evenly in a 1.2ltr pie dish or baking dish and sprinkle over half the sugar. Rub the butter and flour together until the mixture resembles large breadcrumbs. Stir in the vanilla, sugar and oats to make a lumpy, crumbly mixture.

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