This rhubarb crumble is quick and easier to make than pie. It’s versatile, too, because you can add strawberries in the spring or apples in the fall. I usually pop it into the oven shortly before we sit down to eat so it’s still warm for dessert. If using frozen rhubarb, just make sure it is well defrosted and drained first.
Ingredients
- 1 cup all-purpose flour
- 1 cup lightly packed brown sugar
- 1/2 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- sea salt
- 1/2 cup (1 stick) butter, cut into small pieces
- 7 cups fresh rhubarb (about 2 lbs) sliced 1/3 inch-thick
- 1 cup lightly packed brown sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest
- sea salt
Preparation
In a food processor, combine flour, brown sugar, oats, cinnamon and ®˘ teaspoon salt. Pulse several times to combine. Add the cold butter and pulse again until the mixture has the texture of course meal and clumps together when squeezed lightly, about 1 minute.
Combine the rhubarb, brown sugar, cornstarch, lemon juice, lemon zest and teaspoon salt in a large bowl. Stir with a spatula until evenly mixed. Transfer the rhubarb mixture to the baking dish and sprinkle the topping evenly over the fruit; the pan will be very full, but the crumble will settle as it bakes.
Preheat your oven to 350˚F. Evenly coat an 8 x 8-inch baking dish with nonstick cooking spray. Bake until the topping is lightly browned, the rhubarb is tender (probe in the center with a skewer to check) and the juices are thick and bubbly around the edges, 45 minutes to an hour. Transfer to a rack to cool and to allow the juices to thicken, at least 15 minutes.
