Why You’ll Love This Recipe
This Rhubarb Crumble with Vanilla Ice Cream is the perfect blend of warm, tart, and sweet — a comforting dessert that’s both rustic and refined. With its juicy, tangy rhubarb base and a golden, buttery oat crumble topping, every bite offers a delightful contrast of textures. Pair it with cool, creamy vanilla ice cream, and you’ve got a dessert that’s pure bliss in every spoonful.
Perfect for spring and summer, this crumble is an easy way to celebrate rhubarb season. It’s also great for gatherings, potlucks, or a cozy night in. The recipe is simple, approachable, and delivers nostalgic, homemade goodness with a gourmet feel.
Table of Contents
Ingredients
For the rhubarb filling:
- 4 cups fresh or frozen rhubarb, chopped
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
For the crumble topping:
- 1 cup all-purpose flour
- ½ cup old-fashioned oats
- ½ cup brown sugar, packed
- ½ cup unsalted butter, cold and cubed
- ¼ teaspoon salt
- Optional: ¼ teaspoon nutmeg for added spice
For serving:
- Vanilla ice cream (store-bought or homemade)
Directions
- Preheat oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish. - Make the rhubarb filling:
In a large bowl, toss chopped rhubarb with sugar, cornstarch, vanilla, cinnamon, and a pinch of salt. Mix well and pour into the prepared baking dish. - Prepare the crumble topping:
In another bowl, combine flour, oats, brown sugar, salt, and nutmeg (if using). Add the cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. - Assemble and bake:
Sprinkle the crumble topping evenly over the rhubarb mixture. Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling. - Cool and serve:
Let it cool for at least 10–15 minutes before serving. Spoon into bowls and top with a generous scoop of vanilla ice cream.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Cooling Time: 10–15 minutes
- Total Time: 1 hour
Great for weeknight treats or weekend indulgence!
Variations
- Strawberry Rhubarb: Replace 1 cup of rhubarb with fresh strawberries for a classic combo.
- Gluten-Free: Use gluten-free oats and a 1:1 gluten-free flour blend.
- Vegan: Substitute dairy butter with vegan butter and pair with non-dairy vanilla ice cream.
- Nutty Topping: Add chopped pecans or almonds for extra crunch.
- Spiced Up: Add a pinch of ground ginger or cardamom for a warmer flavor profile.
Storage and Reheating
- Storage: Store leftover crumble covered in the refrigerator for up to 4 days.
- Reheating: Warm individual servings in the microwave for 30–45 seconds or reheat in a 325°F oven until heated through.
- Freezing: Freeze baked crumble in a sealed container for up to 2 months. Thaw in fridge and reheat before serving.
FAQs
Can I use frozen rhubarb?
Yes! Just thaw and drain it before using to avoid excess moisture.
Can I make this ahead of time?
Absolutely. You can prep the crumble in advance and refrigerate it, then bake just before serving.
Is this overly tart?
Rhubarb is naturally tart, but the sugar balances it well. You can add more sugar if you prefer it sweeter.
What’s the best way to serve it?
Warm, straight from the oven with a scoop of vanilla ice cream on top — it’s divine!
Can I use other fruit?
Yes! Apples, strawberries, or even raspberries pair beautifully with rhubarb.
Can I double the recipe?
Definitely! Use a 9×13-inch pan and adjust the baking time by adding 5–10 more minutes.
Conclusion
This Rhubarb Crumble with Vanilla Ice Cream is comfort food at its finest. The tart rhubarb and buttery oat topping come together in warm, sweet harmony—and the creamy scoop of ice cream on top takes it to next-level indulgence. Whether it’s for a Sunday dinner or a midweek dessert craving, this easy recipe brings that homemade magic every time. 🍨🔥’
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