Ingredients
Scale
- 600 g fresh rhubarb stalks, chopped
- 120 g granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 150 g all-purpose flour
- 100 g cold unsalted butter, cubed
- 80 g brown sugar
- 40 g rolled oats
- 1 pinch salt
Instructions
- Preheat the oven to 180°C (350°F) and grease a medium baking dish.
- Wash and chop the rhubarb into small bite-size pieces.
- Place the rhubarb in a bowl and mix with sugar, cornstarch, vanilla extract, and lemon juice.
- Transfer the rhubarb mixture to the prepared baking dish.
- In another bowl, combine flour, brown sugar, oats, and salt.
- Add the cold butter cubes and rub them into the flour mixture until crumbly.
- Sprinkle the crumble topping evenly over the rhubarb filling.
- Bake for 35–40 minutes until the topping turns golden brown and the filling bubbles.
- Allow the crumble to cool slightly before serving.
Notes
For extra sweetness, mix strawberries with the rhubarb. Keep the butter cold when making the crumble topping to create perfect crunchy clusters. Store leftovers in the refrigerator for up to 3 days and reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg