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Easy Tangy Rhubarb Crumble Recipe with Vanilla Ice Cream Perfect for Summer Desserts

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This easy tangy rhubarb crumble balances tart rhubarb with a buttery, crumbly topping and is best served warm with vanilla ice cream. Perfect for quick summer desserts that are simple and crowd-pleasing.

Ingredients

Scale
  • 4 cups chopped rhubarb stalks (about 500g / 1.1 lbs)
  • 3/4 cup granulated sugar (150g)
  • 2 tablespoons all-purpose flour (16g)
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 teaspoon vanilla extract (5ml) (optional)
  • 1 cup all-purpose flour (120g)
  • 1/2 cup packed brown sugar (100g)
  • 1/2 cup rolled oats (45g)
  • 6 tablespoons unsalted butter, cold and cubed (85g)
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • Vanilla ice cream, scoop per serving

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Chop rhubarb into 1/2-inch (1.25 cm) pieces. Toss in a large bowl with sugar, flour, lemon juice, and vanilla extract. Mix gently until the rhubarb is evenly coated. Let it sit for 10 minutes to macerate.
  3. In a separate bowl, combine flour, brown sugar, oats, cinnamon (if using), and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
  4. Transfer the rhubarb filling evenly into your greased 8×8 inch baking dish. Spread the crumble topping evenly over the rhubarb, covering all edges.
  5. Bake for 35-40 minutes until bubbling juices appear around the edges and the topping is golden brown. If browning too fast, loosely tent with foil halfway through baking.
  6. Cool slightly for about 10 minutes before serving. Serve warm with a generous scoop of vanilla ice cream.

Notes

Use cold, cubed butter for the topping to achieve a crumbly texture. If crumble browns too fast, tent with foil. For gluten-free, substitute flours and use certified gluten-free oats. For dairy-free, use coconut oil instead of butter and dairy-free ice cream. Do not stir the crumble after baking to avoid sogginess. Leftovers reheat best in oven, not microwave.

Nutrition

Keywords: rhubarb crumble, summer dessert, easy crumble recipe, tangy dessert, vanilla ice cream, quick dessert, fruit crumble

Find it online: https://hungermind.com/easy-tangy-rhubarb-crumble-recipe-with-vanilla-ice-cream-perfect-for-summer-desserts/