This Old Fashioned Rhubarb Crumble recipe is the perfect balance of tart rhubarb paired with a sweet crumble topping, using fresh or frozen rhubarb. It's easy to make and perfect for celebrating spring and using up your rhubarb bounty!
Course Dessert, Snack
Cuisine American, Canadian, North American
Keyword crumble, frozen rhubarb, old fashioned, rhubarb
Preheat the oven to 375° F/ 190° C and spray a glass or coated 9X13 pan with non-stick cooking spray,
Prepare the filling
In a large bowl, mix together frozen rhubarb (while frozen), white sugar, brown sugar, cinnamon, vanilla extract, orange zest and cornstarch together. *If using fresh rhubarb, use 5 ½ cups and 1 tablespoon water 6 cups frozen raw rhubarb, chopped (do not thaw), ½ cup brown sugar, 1 ¼ cup white granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon¾ teaspoon orange zest, 4 tablespoon cornstarch
Spoon into a 9x13-inch baking dish
Spread whipped cream over rhubarb filling.½ cup whipped cream
Topping
In a medium bowl, mix the flour, white sugar, brown sugar, salt and cinnamon together. 1 cup all-purpose flour, 1 teaspoon cinnamon, ¾ cup brown sugar, ¼ cup white sugar, ⅛ teaspoon salt
Cut in butter (see my Top Tip) ½ cup butter
Mix the butter into the flour mixture, distributing the butter evenly (I mix it in as I grate it, so it mixes more evenly).
Spread the topping mixture over the rhubarb mixture.
Place in oven and bake at 375°F/190°C for 35 to 45 minutes, until the filling is bubbly and the topping is lightly browned. Let cool for at least 20 minutes before serving.
Enjoy warm or cold with whipped cream or a big scoop of vanilla ice cream and a sprinkle of cinnamon and additional orange zest
Notes
*Please see post contents for important recipe information, substitutions, variations and tips!Â