Rhubarb Brown Sugar Crumble


Vanilla ice cream is a natural with this homey favorite


  • 1 tbs. unsalted butter, softened at room temperature
  • For the Topping
  • 4 1/2 oz. (1 cup) all-purpose flour
  • 1 cup lightly packed light brown sugar
  • 1/2 cup old-fashioned oats
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 4 oz. (8 tbs.) cold unsalted butter, but into small pieces
  • For the Filling
  • 7 cups 1/3 inch-thick sliced rhubarb (about 2 lbs.)
  • 1 cup lightly packed brown sugar
  • 1 tbs. fresh lemon juice
  • 2 tsp. finely grated lemon zest
  • 1/4 tsp. kosher salt
Rhubarb Brown Sugar Crumble

An oatmeal streusel topping adds a crunchy contrast to the juicy sweet-tart filling in this easy-to-make Rhubarb Brown Sugar Crumble.

Position a rack in the center of the oven, and heat the oven to 350 F. Grease an 8 by 8-inch pyrex baking dish with the softened butter.

Make the topping:
In a food processor, combine the flour, brown sugar, oats, cinnamon, and salt and pulse several times to combine. Add the cold butter and pulse until the mixture has the texture of coarse meal and clumps together when squeezed lightly, about 1 minute

Make the filling:
Combine the rhubarb, brown sugar, cornstarch, lemon juice, lemon zest, and salt in a large bowl and stir with a spatula until evenly mixed. Transfer the mixture to the baking pan, and sprinkle the topping evenly over the fruit; the pan will be very full, but the crumble will settle as it bakes.

Bake until the topping is lightly browned, the rhubarb is tender, and the juices are bubbling thickly around the edges, 45 to 60 minutes. Transfer to a rack to cool to warm or room temperature to allow the juices to thicken, 1 hour.

Serves 8 to 6