Rhubarb Crumble
Published April 12, 2022
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
FOR THE FILLING
About 2 pounds rhubarb stalks, peeled and cut into 1-inch cubes (6½ cups/783 grams)
1 ¼ cups/251 grams granulated sugar
3 tablespoons all-purpose flour
FOR THE TOPPING
1 cup/128 grams all-purpose flour
¼ cup/52 grams granulated or brown sugar
¼ teaspoon baking powder
Pinch of salt
Pinch of ground ginger
Pinch of cinnamon
½ cup/113 grams cold unsalted butter, cut into very small pieces or grated on the big holes of a box grater
½ cup finely chopped or ground pistachios (optional)
Nutritional analysis per serving (6 to 8 servings)
60 grams carbs; 30 milligrams cholesterol; 383 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 3 grams fiber; 38 milligrams sodium; 5 grams protein; 40 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the filling: Toss the rhubarb cubes with sugar and flour. Set aside and let macerate while you make the topping, about 20 minutes.
- Step 2
Make the topping: Put flour, sugar, baking powder, salt, ginger and cinnamon in a bowl, and stir together. Add butter and work into flour with fingers or a fork, as if making pie dough. The mixture will be loose and crumbly. Stir in the pistachios, if using.
- Step 3
Heat oven to 375 degrees. Transfer sugared rhubarb to a 9-inch baking dish, about 3 inches deep. Sprinkle topping loosely over fruit to a depth of about 1 inch.
- Step 4
Place dish on a baking sheet and bake for about 1 hour, until topping is golden and filling is visibly bubbling at the edges. Cool slightly before serving.
Private Notes
Comments
Raspberries and rhubarb are a divine combination, too. I learned this from a wonderful Sunset Magazine raspberry and rhubarb recipe many years ago for a tart with a pastry lattice top. Everyone who ate the tart did so in silent reverence, then all asked for seconds. It was that good.
Does anyone besides me use oatmeal in the topping ? In this recipe, I would probably use 1/2 cup rolled oats and 2/3 cup flour, plus a bit more butter (as the oats will soak some up). Also, I've discovered Stevia baking sweetener, which looks like sugar, bakes like sugar and tastes like sugar (although a bit sweeter). Especially with something very tart like rhubarb, it's a nice substitute for (necessarily) using so much sugar.
I used half rhubarb and half strawberries and it was excellent. The deep dish is a must! Next time I will include apples to soften the flavors. But the tartness is also good, depending on what you plan to serve with it.
Only peeled very fibrous stalks. Reduced sugar in filling to 3/4 c (I like my rhubarb very tart, would consider bumping up to 1c if serving to guests) and updated filling to 1 tbsp flour 1 tbsp cornstarch. Very easy to throw together while waiting for dinner to finish cooking,
I followed the recipe to the T. The topping is not really crispy
I adjusted the the sugar (both white and brown) to 3/4 cup and added 3/4 cup oats instead of nuts since one guest was allergic (and I also love oats in a crumble). It was the perfect balance of sweet & tart and my guests loved it. I used almost 2lbs of rhubarb (after trimming) and didn't bother with peeling.