Deliciously sweet, tart, fruity & crunchy: this crumble with rhubarb and oats results in pure spring fever!
Hello there! Slightly tart and sweet at the same time, wonderfully crunchy and just delicious: this easy crumble with rhubarb tastes like spring.
Taste and Occasion
This recipe is addictive. I know what I am talking about. When I accidentally left the rhubarb crumble open in the kitchen recently, it was gone faster than I could look 😉 . Ok, I should have actually known.
Because such a rhubarb crumble tastes simply delicious! I love the combination of different consistencies and the delicate flavor that reminds you of a sunny spring day from the first bite. And because the rhubarb dessert with crumbles is so quickly made, it can definitely be called a last-minute recipe. Plus, it's a great recycling option if you have rhubarb leftovers.
However, you can easily prepare the rhubarb crumble with other "dry" ingredients or change the ingredient ratio a bit. I recommend a mixture of 100 grams of flour (you can replace some of it with ground almonds), 30 grams of oats and 30 grams of almonds or nuts. Use cane sugar, coconut sugar or brown sugar to sweeten the rhubarb crumble. These result in a great caramel flavor and bite. However, I use just half as much sugar compared to other recipes.
As you can see in the pictures, I added raspberries to the rhubarb crumble. This is delicious but has mainly optical reasons. Because unfortunately, my rhubarb this time was not lovely red, but only white-green.
How to make the Rhubarb Crumble
This recipe is just soooo easy, so let's dive in: For the crumble, mix all the dry ingredients and the cold butter in pieces with the food processor or dough hook, then with your fingers to make crumbles. Store the crumble in the refrigerator while you prepare the fruits.
Preheat the oven to 360°F/180°C. Clean and peel the rhubarb and cut it into 0.4-0.8 in/ 1-2 cm pieces and mix with sugar, starch, and (frozen) berries if you like. Place in a lightly greased ovenproof dish.
In the end, spread the crumbles over the fruit and bake your rhubarb crumble cake for about 30-35 minutes until the crumbles are golden brown.
By the way, if you want to have the rhubarb crumble vegan, use margarine or coconut oil. We like the rhubarb crumble without butter not quite as well, but that is undoubtedly a matter of taste.
For the crumble
- 100 grams (⅘ cup) wheat flour
- 30 grams (2 tablespoons) oatmeal, tender
- 30 grams (3 tablespoons) almonds, or nuts, chopped
- 80 grams (5 ¾ tablespoons) butter, cold (or margarine/coconut oil)
- 90 grams (½ cup) cane sugar, or brown sugar
- 1 pinch salt
For the fruit layer
- 400 grams (3 ⅓ cups) rhubarb, cleaned and weighed
- 30 grams (2 ½ tablespoons) sugar
- 10 grams (1 ⅓ tablespoons) cornstarch, or custard powder
- 100 grams (⅘ cup) raspberries, optional (frozen possible)
- For the crumble, mix all the dry ingredients and the cold butter in pieces with the food processor or dough hook, then with your fingers to make crumbles. Store the crumble in the refrigerator while you prepare the fruit.
- Preheat oven to 360°F/180°C. Clean and peel the rhubarb and cut it into 0.4-0.8 in/ 1-2 cm pieces. Mix with sugar, starch and (frozen) berries if desired. Place in a lightly greased ovenproof dish.
- Spread the crumble over the fruit. Bake crumble for about 30-35 minutes until crumbles are golden brown.
- The recipe is excellent to modify by varying the dry ingredients, for example, using hazelnuts instead of almonds. However, the total amount must always be about 160 grams and the flour portion should be about 100 grams. A maximum of 30g of this can also be replaced by ground almonds.
- The crumble tastes both warm directly from the oven and lukewarm or cooled. It can be served with vanilla sauce, whipped cream or ice cream.
My family has always grown rhubarb in their own garden - and at a certain point, you really need good ideas about what to do with it. The great rhubarb cake with meringue topping, my famous rhubarb crumble sheet cake and the rhubarb muffins are great examples. Or just a rhubarb crumble with oatmeal. I took a cue from the classic crumble with apples for the recipe.