Ingredients
Scale
- 2 lbs rhubarb stalks, cut into about 1/2-in pieces
- 1–1/3 cups sugar
- 1/4 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 cup all-purpose flour (for crumble)
- 1 cup light brown sugar
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, diced into cubes, plus more for greasing
Instructions
- Preheat the oven to 375°F.
- Lightly butter a 9″x13″ baking dish.
- In a large bowl, stir together the filling ingredients: rhubarb, sugar, 1/4 cup flour, vanilla extract, ginger, and cinnamon.
- In a medium bowl, whisk together the flour, brown sugar, and salt for the crumble.
- Cut in the cold butter using a pastry cutter or your fingers until it resembles coarse crumbs.
- Spread the rhubarb mixture into the prepared baking dish.
- Sprinkle the crumble evenly over the rhubarb mixture.
- Bake for about 40-45 minutes, until the filling is bubbling and the crumble is golden.
- Let cool for about 20-30 minutes before serving. Top with whipped cream or a scoop of vanilla ice cream if desired.
Notes
Store any leftover crumble in an airtight container in the refrigerator for up to 3 days. You can also cover it with plastic wrap or aluminum foil if you prefer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: rhubarb, crumble, dessert, baking, nostalgic