Rhubarb crumble

Rhubarb season is one of those things I look forward to every year. There’s just something about that fresh, slightly tart flavor that works so well in desserts. And if you ask me, you can’t go wrong with a classic rhubarb crumble.

This version has it all: a buttery base, a soft and tangy rhubarb filling, and a crunchy crumble topping. It’s simple, comforting, and one of those recipes you’ll find yourself making on repeat.

Course Cake and cookies

Cuisine Dutch

Keyword flour, rhubarb

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 265

Author Simone

Equipment

Rectangular baking tin 20 x 30

Ingredients

Pie crust

250 grams flour
5 grams salt
125 grams butter in cubes
125 grams sugar
1 egg

Rhubarb compote

1000 grams rhubarb cleaned and cut into pieces of 1,5 cm
juice of 1 orange
100 gram sugar
1/2 tsp vanilla extract

Crumble topping

70 grams flour
70 grams old-fashioned rolled oats
70 grams sugar
70 grams cold butter
icing sugar for serving

Metric - Us customary

Instructions

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

Crumble

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

Notes

The crumble pie can be stored in the fridge for up to 5 days or frozen (properly wrapped) for about 3 months.

Nutrition