Rhubarb Crumble

A classic baked rhubarb crumble with a buttery golden topping and a sweet-tart filling. Easy, comforting, and perfect served warm with custard or ice cream.

Rhubarb crumble is a simple, comforting baked dessert with a bright, tangy filling and a crisp, buttery topping. This version balances rhubarb's natural tartness with just enough sugar for a well-rounded flavor, making it a perfect dessert for spring and early summer. Serve it warm with vanilla ice cream, whipped cream, or custard for an irresistible finish.

Ingredients

• 500 g rhubarb, trimmed and cut into 2 cm pieces
• 120 g granulated sugar
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 150 g all-purpose flour
• 100 g cold unsalted butter, cubed
• 90 g light brown sugar
• 50 g rolled oats
• 1/2 tsp ground cinnamon
• 1 pinch salt
• Butter, for greasing the baking dish

Instructions

1. Preheat the oven to 180 C. Lightly butter a medium baking dish.
2. In a bowl, combine the rhubarb with granulated sugar, vanilla extract, and cornstarch. Toss until evenly coated, then spread the mixture in the prepared dish.
3. In another bowl, mix the flour, brown sugar, oats, cinnamon, and salt.
4. Add the cold butter cubes to the dry ingredients and rub them in with your fingertips until the mixture resembles coarse crumbs with some larger clumps.
5. Scatter the crumble topping evenly over the rhubarb.
6. Bake for 35 to 40 minutes, or until the top is golden brown and the filling is bubbling at the edges.
7. Let the crumble cool for 10 minutes before serving so the filling thickens slightly. Serve warm.
8. Enjoy with vanilla ice cream, whipped cream, or custard if desired.