How to make the best rhubarb crumble
Are there things tastier than a good rhubarb crumble? Then again, I don’t think so. In any case, this one is delicious to make!
This rhubarb crumble has a bit of a history. The very first time I made it – already years ago – I had seen it pass by on the blog of Ellen from MadebyEllen. It looked amazingly delicious and seemed like the perfect recipe for the visitors who were coming over later that day.
So I happily got to work and everything looked great. I used a regular oven dish to make the rhubarb crumble. It seemed convenient and it was about the right size. Until the moment I wanted to take the rhubarb crumble out of the dish and then there was no way I could get through that bottom.
The photo you see below is still from that time. You can see from the look of the rhubarb crumble in the baking dish that it didn’t go quite right. But the taste was delicious so it seemed to me that I should do that again. But then properly.
In the remake
So the rhubarb crumble went into the remake and thankfully a lot better this time. I still don’t know what went wrong that first time. I suspect something with that oven dish, but anyway; this time I baked the rhubarb crumble in a regular 20 x 30 cm baking pan lined with baking paper and it went perfectly. Phieuw. You can also use a square pan to bake it.
To make the rhubarb filling for the rhubarb crumble, start by making the rhubarb compote. That’s basically done in no time. I used about 1000 g rhubarb. After cleaning it, there was about 850 grams left. I put the rhubarb pieces in a pan with the orange juice and granulated sugar and a teaspoon of vanilla extract.
There is not too much sugar going into the rhubarb mixture. This also because there is already sugar going into the bottom and into the crumble so the end result is a lovely fresh rhubarb crumble. You do still want to taste that delicious sourness of rhubarb. For added flavor I add a bit of orange juice into the rhubarb. You can also add orange zest or lemon juice to it, if you want.
The first time I made it, I was a little concerned about the fact that you pour the rhubarb compote on the bottom like that. As you can imagine, there is quite a bit of rhubarb juice from the compote, so I was a little worried that it wouldn’t turn out well. But no need to worry about that.
Right after baking it is still a bit soft, but after a night in the fridge the rhubarb crumble is firm enough. You can make it earlier, but it will be softer in texture.
Making the bottom of the rhubarb crumble
To make the crust, you need a large bowl and a food processor can come in handy too. You either mix the ingredients by hand in the mixing bowl or you can use the food processor to make sure you get the dough just right. I used all purpose flour and regular granulated white sugar. You can also use golden caster sugar if you prefer. That will give it a slightly different flavor. But is definitely also a good option to use. Also add in about half a teaspoon salt.
Once the dough mixture is made you press it into the pie dish. Do make sure you line the baking tin with baking paper. That makes a whole lot of difference. I press the dough into the container with my hands. That is the easiest way. I then use a fork to prick a few holes in the bottom. And bake it in the oven at 180˚C (350˚F) It needs about 15 minutes to become very light golden brown. You take it out of the oven and now is the time to pour in the stewed rhubarb.
On top of the rhubarb crumble is a very easy crumble topping. To make the crumble mixture I use equal amounts of about a quarter of a cup of flour, quarter cup oats, quarter cup sugar and the same amount of butter. You add the pieces of butter last and use your fingers to rub it into a crumble.
Sprinkle the crumbs (and it’s ok if they’re coarse crumbs) over the top of the rhubarb compote and place in the oven.
You leave the rhubarb crumble in the oven for another 20 minutes or so or until the top is nice and golden brown. Remove from the oven and let cool thoroughly in the tin. It will be firmest if you refrigerate it overnight but if you can’t control yourself then there is certainly nothing wrong with cutting it before then. The rhubarb crumble is best served at room temperature.
How long can you keep the rhubarb crumble?
You can safely keep the rhubarb crumble in the refrigerator for about five days. Do cover it to prevent it from picking up other odors from the refrigerator. Or use an airtight container to store it in the fridge.
More delicious rhubarb recipes
- Rectangular baking tin 20 x 30
- 250 gr flour
- 5 gr salt
- 125 gr butter in cubes
- 125 gr sugr
- 1 egg
- 1000 g rhubarb cleaned and cut into pieces of 1,5 cm
- juice of 1 orange
- 100 gram sugar
- 1/2 tsp vanilla extract
- 70 gr flour
- 70 gr rolled oats
- 70 gr sugar
- 70 gr cold butter
- icing sugar for serving
- For the bottom, put the flour, salt and butter into a large bowl and use your fingers to make a crumbly dough. Add the sugar and the egg and quickly mix to form a ball. Put your dough into the fridge for 20 minutes.
- While the dough is resting you can make the rhubarb and the crumble
- Put the rhubarb together with the sugar and the orange juice and the vanilla in a large pan and heat until the sugar is dissolved and the mixture is boiling. Turn the heat to low and simmer for about 12 minutes until the rhubarb is cooked
- For the crumble mix the flour and the butter together in a bowl and make crumbs out of it with your fingers Stir the sugar and the rolled oats through it and mix it wel.
- Take the dough out of the fridge and put it in an ovendish with non stick coating or cover with baking paper and press the dough into the bottom until equally divided Make holes in the dough with a fork and put in the oven for 10 to 15 minutes.
- Remove from the oven and increase the temperature to 200 C
- Pour the compote on top of the bottom. And make a layer of the crumbs on top
- Put the dish into the oven for about 20 minutes or until the crumble topping is nice and golden brown
- Serve with icing sugar if you want
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I’d eat that without the bottom layer any time! What a lovely crumble pie.
Thanks so much Maureen and you’re right; it tastes equally well!
With or without the bottom crust, this looks terrific! Things often look more interesting jumbled up, anyway. I love rhubarb — I really, really need to find some this weekend!
Sometimes the best tasting meals come from some sort of culinary disasters! But it doesn’t look that bad and there is rhubarb and butter in it so it sure tastes right!
You’re absolutely right Maria! There can’t be anything wrong when it has rhubarb and butter in it… Lol…