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Rhubarb Brown Sugar Crumble

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Serves six to eight.

  • To learn more, read:
    Rhubarb’s Greatest Hits
  • by Karen Barker from Fine Cooking
    Issue 85

A generous amount of oatmeal streusel tops this crumble, providing a crunchy contrast to the tart, juicy filling. Vanilla ice cream is a natural with this homey favorite.

  • 1 Tbs. unsalted butter, softened at room temperature
For the topping:
  • 4-1/2 oz. (1 cup) all-purpose flour 
  • 1 cup lightly packed light brown sugar
  • 1/2 cup old-fashioned oats
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces
For the filling:
  • 7 cups 1/3-inch-thick sliced rhubarb (about 2 lb.)
  • 1 cup lightly packed light brown sugar
  • 1/4 cup cornstarch
  • 1 Tbs. fresh lemon juice
  • 2 tsp. finely grated lemon zest (from 1 medium lemon, using a rasp-style grater)
  • 1/4 tsp. kosher salt

Position a rack in the center of the oven and heat the oven to 350°F. Grease an 8x8-inch Pyrex baking dish with the softened butter.

Make the topping: In a food processor, combine the flour, brown sugar, oats, cinnamon, and salt and pulse several times to combine. Add the cold butter and pulse until the mixture has the texture of coarse meal and clumps together when squeezed lightly, about 1 minute.

Make the filling: Combine the rhubarb, brown sugar, cornstarch, lemon juice, lemon zest, and salt in a large bowl and stir with a spatula until evenly mixed. Transfer the rhubarb mixture to the baking pan, and sprinkle the topping evenly over the fruit; the pan will be very full, but the crumble will settle as it bakes.

Bake until the topping is lightly browned, the rhubarb is tender (probe in the center with a skewer to check), and the juices are bubbling thickly around the edges, 45 to 60 minutes. Transfer to a rack to cool to warm or room temperature and to allow the juices to thicken, at least 1 hour.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 430; Fat (g): 14; Fat Calories (kcal): 120; Saturated Fat (g): 8; Protein (g): 3; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 77; Polyunsaturated Fat (g): 0.5; Sodium (mg): 100; Cholesterol (mg): 35; Fiber (g): 3;

Photo: Scott Phillips

I make something similar all the time, only I only use rhubarb and a bit of cinnamon for the filling. If serving this with ice cream, you don't need sugar at all...just would ruin the tartness of the rhubarb. Besides, there's sugar in the topping.

Gorgeous. Even my picky daughter loved it. I made mine gluten free, by adding gf flour and gf oats. I'm making it now, for the 2nd time

Soupy and astringent. Looked plain and unappetizing. However, it was sweet enough to be enjoyed, especially with vanilla ice cream.

This recipe has now trumped my prior favorite "crisp" recipe (Apple Cranberry Crisp from FC). Awesome. The leftovers were equally as good. (I had to add a large Granny Smith apple to my rhubarb as I didn't have enough. I don't know how much that changed things but, whew! It was good! Oh, and I used the lemon zest but not the juice, which I will do again.)

Outstanding ! The only change I made was to use orange rather than lemon because that is what I had on hand. I don't like really sweet desserts and this was a perfect balance of sweet and tart. Rave reviews from my boyfriend .

Delicious! I have a major sweet tooth and I don't think this needs any extra sugar. I have made this several times. I sometimes put it in individual baking dishes and that is always a nice presentation.

Delicious...We have made it several times and really enjoyed it and company raves! Share with your friends.

Very disappointing. I should have trusted my instincts. Rhubarb doesn't need lemon! It is quite tart enough without it. The topping was not crisp. I am glad I wasn't making this for company!!! A waste of good rhubarb. Find a different recipe.

Scrumptuous! For my first rendition, I opted to add 1/2 cup granulated sugar to the filling....(thank you, other reviewers). It was just the best crumble ever, and it still had a "sweet/tart" lilt, even with the amped sugar. Very difficult to do (cuz it looks so inviting), but I feel important, to let the cobbler cool for that hour. I actually cooled it for 2, and it was slightly warm, and a stunning dessert. Cheers, Jeff

Absolutely amazing but slightly tart so I would recommend a bit more sugar or serve it with ice cream. Still my favourite rhubarb crumble by a mile!

Definitely going to make this one again and again! I, too, had to improvise, so I topped up 1-1/2 lbs of rhubarb with a half-pound of strawberries. I also threw in some fresh grated ginger, and then made some buttermilk ice cream to top it all off. Fabulous summer dessert!

This was pretty good but my rhubarb was very tart. Next time, I will have to add more sugar.

Easy and great. I only had two cups of rhubarb and adapted the recipe. So good for breakfast with cream. Paul

This was wonderful...the lemon gave it a hint of key lime! Our rhubarb is green, since it grows best in the South, but the dessert was beautiful nonetheless.

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