This rhubarb and lemon crumble recipe is my absolute favorite. It's incredibly easy to make but tastes unbelievably delicious. The combination of tart rhubarb and bright lemon, perfectly balanced with a buttery, cinnamon-spiced crumble topping, is simply divine. I first made this recipe when I was trying to use up some extra rhubarb my neighbor gave me, but it quickly became a family classic!
What I love most about this recipe is its versatility. You can easily adjust the sweetness and tartness to suit your preferences. Feel free to experiment with different spices—a dash of nutmeg or allspice would be a delightful addition! You can even add a handful of chopped nuts to the crumble topping for extra crunch. So many options—it's fun!
Required Equipments
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Grater
- Wooden spoon or spatula
Rhubarb-and-Lemon-Crumble
A simple yet elegant dessert, this rhubarb and lemon crumble combines the tartness of rhubarb with the brightness of lemon in a perfectly balanced sweet treat.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Grease and lightly flour your 9x13 inch baking dish. This prevents sticking and ensures even baking.
- Prepare the rhubarb filling: Wash and chop the rhubarb into 1/2-inch pieces. In a large bowl, combine the rhubarb, sugar, lemon zest, and lemon juice. Toss gently to coat the rhubarb evenly. Make sure to use fresh lemons if possible; the flavor is way better!
- Make the crumble topping: In a separate bowl, combine flour, oats, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. You want some pea-sized pieces of butter remaining; it adds flavor and texture, trust me on this.
- Assemble the crumble: Pour the rhubarb filling into the prepared baking dish. Sprinkle the crumble topping evenly over the filling. Try and get a nice even layer here—it makes a huge difference!
- Bake: Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbly and tender. If the top browns too quickly, loosely tent it with foil during the last 15 minutes of baking. Don't forget to check up on your crumble every now and then; ovens can be temperamental!
- Cool slightly: Let the crumble cool for at least 10-15 minutes before serving. This allows the filling to set slightly and prevents burns. You don't want to go to the emergency room over a tasty crumble, right?
- Serve and enjoy: Serve warm, possibly with a scoop of vanilla ice cream or a dollop of whipped cream. A lovely cup of tea or coffee complements the crumble perfectly. Mmm, delicious!
📝 Notes
- For extra zing, add a tablespoon of orange zest to the filling.
- If your rhubarb is very tart, you might want to add a little extra sugar to the filling.
- Feel free to add a sprinkle of sugar on top of the crumble before baking for extra sweetness and a bit of crunch!
🍎 Nutrition
Calories: 300 kcal
Protein: 4 g
Fat: 15 g
Carbohydrates: 40 g
Fiber: 3 g
Calcium: 50 mg
%2Fimages.kitchenstories.io%2FwagtailOriginalImages%2FR2594-final-photo-_1.jpg&w=3840&q=75)
