Rhubarb Crumble with Crisp Butter Topping

Tart rhubarb and sweet butter crumbs make a simple baked dessert. Let the filling stand briefly with sugar and cornstarch while you prepare the topping. Serve the crumble warm; vanilla ice cream is an optional addition.

Let the rhubarb stand briefly

Wash and trim the rhubarb and weigh out 250 g usable stalks. Cut into pieces about 2 cm long and mix with the filling sugar and cornstarch. After about 10 minutes, transfer it to the dish with any juices.

Use cold butter for coarse crumbs

Rub the cold butter into the flour, sugar and salt just until irregular crumbs form. There is no need to make a smooth dough. Scatter loosely over the fruit so the topping can crisp as it bakes.

Kitchen tip

Use a small, shallow ovenproof dish so the rhubarb forms a thin layer. Rest the crumble for about 10 minutes before serving, allowing the hot filling to thicken slightly.

Easy recipe

Rhubarb Crumble with Crisp Butter Topping

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Rhubarb crumble with a crisp topping of flour, sugar and cold butter. Rest the filling briefly with cornstarch and serve warm, with optional vanilla ice cream.

Prep time

15 min

Cook time

40 min

Yield

4 servings

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Ingredients

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• For the rhubarb filling

• 250 grhubarb (about 2–3 stalks)
• 75 gsugar
• 1 tspcornstarch

• For the crumble

• 100 gbutter
• 120 gflour
• 80 gsugar
• 1 pinchsalt
• To serve: Some vanilla ice cream and/or powdered sugar.

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Instructions

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1. Preheat the oven to 160°C conventional heat. Wash and trim the rhubarb and weigh out 250 g. Cut into roughly 2 cm pieces and mix with 75 g sugar and 1 teaspoon cornstarch. Stand for about 10 minutes.
2. Meanwhile, dice the 100 g cold butter. Rub briefly into the 120 g flour,80 g sugar and a pinch of salt to make coarse crumbs.
3. Transfer the rhubarb and its juices to a small ovenproof dish. Scatter the crumble topping loosely and evenly over it.
4. Bake until golden and bubblingBake on the middle shelf for about 30–40 minutes until the topping is golden and the rhubarb is soft and bubbling at the edges.
5. Rest for about 10 minutes and serve warm. Optional vanilla ice cream or icing sugar is excluded from the nutrition estimate.

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Nutrition per serving

Calories

454 kcal

Protein

3.9 g

Carbohydrates

65.1 g

Sugar

39.5 g

Fat

20.7 g

Saturated fat

12.7 g

Fibre

1.9 g

Salt

0.2 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace