rhubarb dessert

Rhubarb crumble is a delicious crisp recipe made with the tart bright pink Rhubarb and topped with a sweet crunchy crumble topping. This beautiful English dessert is a family favorite!

Rhubarb Crumble

1lb Rhubarb, chopped into 1/2" pieces

Grams (1/2 Cup) Light Brown Sugar

Tablespoons Cornstarch

Lemon

188 Grams (1 1/2 Cups) All-Purpose Flour

Grams (1/2 Cup) Cup Rolled Oats

Salt

150 Grams (3/4 Cup) Light Brown Sugar

Grams (1 Cup) Roasted Walnuts

(3/4 Cup) Unsalted Butter

Preheat your oven to 350F/180C and get an 8 -9-inch plate ready.

Clean and cut your rhubarb into one and a half inch pieces. Add the rhubarb and brown sugar to a medium size pot and cook over low heat.

In a small bowl combine corn starch and lemon juice, whisk to combine until it is a smooth slurry with no lumps. Once the brown sugar is fully melted add the slurry and cook over medium heat for roughly 5 minutes, mixing the whole time. The rhubarb mix should have thickened and look shiny. Add the rhubarb mixture to the baking dish in an even layer.

In a large bowl mix together and all-purpose flour, rolled oats, brown sugar, and salt. Add the roasted walnuts. Next, add the chunks of butter and use your hand to rub the butter into the dry mixture. It is done when you have a thick coarse meal texture.

Sprinkle over rhubarb and bake for 30 minutes, or until the top is golden brown and the rhubarb is bubbling up the sides. Let cool for at least 20 minutes before serving. Best served with heavy cream, Birds custard, or ice cream.

YES YES YES a million times YES! My obsession is so real right now with Rhubarb! I made this last thursday and pretty much had for breakfast lunch and dinner the following day! This is SOOOO GOOD

Have been making Rhubarb Crumble forever!  I too am English but have been transplanted to Langley, British Columbia, Canada.  Just love rhubarb and grow it in the garden.  Excellent as you say, with Ice cream, cream or Birds custard - yummy!  Thanks for sharing this lovely recipe.  I have tried the Rhubarb Crisp but must confess to liking the Crumble just a little bit more.

Easy and delicious. I like that there is a lot of crumble too!

This is my first recipe review but this one was too outstanding not to write something! I’ve never really care for the rhubarb tartness but this recipe has changed my mind. I made a couple small changes, the brown sugar was not melting in the heavy pan I was using but a T of water helped get it started. I also cut the rhubarb lengthwise and then into 1 1/2” pieces because the stalks were really big. It was a big hit with my husband who grew up with his mother’s delightful rhubarb pies and sauces.

Fantastic! I skip the nuts. Sometimes I add strawberries. So good!

BEST RUBARB CRUMBLE EVER!!!! Thank you for the delicious recipe, easy, quick and so yummy!

Rhubarb Instant Pot Cake became an instant favorite in our family and I know you're going to love it too! Ultra-moist and super flavorful, it's easy to make and even easier to eat. If rhubarb isn't in season, it would be terrific with apples, too!

Rhubarb Instant Pot Cake (Rhubarb Upside Down Cake)

unsalted butter, softened

sugar

Nellie’s Free Range Eggs

Nellie’s Free Range Egg yolk

plain greek yogurt (I recommend 2% or full fat

vanilla extract

all-purpose flour

baking powder

cinnamon

salt

cardamom

nutmeg

unsalted butter, melted

light brown sugar,

rhubarb

Spray a 7-inch cake pan with nonstick cooking...

Spray a 7-inch cake pan with nonstick cooking spray and line the bottom with parchment paper. Spray parchment paper with nonstick cooking spray, set aside.

In a large mixing bowl, beat the butter...

In a large mixing bowl, beat the butter until fluffy. Add sugar and beat again. Add Nellie’s Free Range Eggs and egg yolk and beat until fluffy. Add yogurt and vanilla extract and beat to combine.

Add dry ingredients on top (flour, baking powder,...

Add dry ingredients on top (flour, baking powder, cinnamon, salt, cardamom, nutmeg) and mix them together gently before beating them into the wet ingredients, scraping down sides as needed. Set aside while you make topping.

In a small bowl, combine melted butter with...

In a small bowl, combine melted butter with brown sugar and chopped rhubarb. Spread mixture into the bottom of the prepared cake pan.

On top of rhubarb mixture, spread cake batter...

On top of rhubarb mixture, spread cake batter into an even layer (batter will be thick).

Cover pan with a paper towel and then...

Cover pan with a paper towel and then wrap tightly with foil.

In the bottom of a 6-quart Instant Pot...

In the bottom of a 6-quart Instant Pot insert, add 1 cup of cold water.

Place covered cake pan on top of steamer...

Place covered cake pan on top of steamer insert and carefully place it in the Instant Pot.

Cover and turn valve to seal. Set Instant...

Cover and turn valve to seal. Set Instant Pot to Manual, high pressure, for 60 minutes.

When the timer goes off, let the Instant...

When the timer goes off, let the Instant Pot naturally release for 10 minutes before doing a quick release and carefully removing the cake from the Instant Pot.

Remove foil and paper towel and run a...

Remove foil and paper towel and run a butter knife around the edges of the cake pan. Place a heat-safe plate that has a rim (not a cake stand!) over the cake pan. Holding the plate in place, carefully flip the plate and pan over. Slowly remove cake pan from cake.

Cherry Rhubarb Dessert is an easy family favorite.  It sits on a delicious crust and is topped with a buttery crumble.

Easy Rhubarb Dessert Recipe with Jello

tbsp sugar (heaping)

tsp baking powder

tbsp butter

(Add

egg (large)

tbsp milk (you may need 1 more)

rhubarb ((1 lb) sliced or chopped)

oz Jello (small box cherry or strawberry)

butter

Preheat the oven to 350°F.  Grease an 8x8 pan with shortening or butter.

Mix the crust ingredients together and press into the bottom of the pan.

Pour rhubarb over the crust and then sprinkle the jello over the rhubarb.

In a separate bowl mix the topping ingredients together and then crumble it over the rhubarb layer.

Bake for 45-50 minutes and allow the pan to cool on a cooling rack. Serve warm or chilled.

Crust

https://mediavine-res.cloudinary.com/video/upload/t_original/v1557884003/a6lrijdwovafhvmzd4rs.mp4

Easy Rhubarb Dessert recipe with Jello is amazing scooped warm with ice cream or Rhubarb bars once they cool. The crust is easy and the thick filling is so good.  The whole thing is topped with a buttery crumb.

A simple but delightful dessert made from fresh strawberries and rhubarb! &nbsp;Irresistible!

Strawberry Rhubarb Crisp (Vegan)

C Diced Rhubarb

C Diced Strawberries

tbsp Flour

C Organic Granulated Sugar

1.5 C All Purpose Flour

1.5 C Quick Oats

C Brown Sugar

tsp Vanilla Extract

C Vegetable Oil

Preheat oven to 375 degrees.

Wash and Dice Rhubarb and Strawberries into a large bowl. &nbsp;Add Sugar and flour and mix well. &nbsp;Pour into 9 X11 baking dish.

Use the same large bowl adding all the dry ingredients for the topping. &nbsp;Mix well, then add the vanilla extract and oil. &nbsp;Mix well.

Pour topping evenly over the Strawberry Rhubarb filling. &nbsp;

Place uncovered in the oven to bake for approximately 35 minutes. &nbsp;Check frequently and remove one topping has turned golden brown!

Serve after cooled slightly, topping with vegan whip cream or ice cream! &nbsp;Everyone is going to love you!!

Easy 6 Ingredient Rhubarb Custard Cake is a decadent dessert made with tart rhubarb, a sweet custard and a box mix cake for a simple and delicious recipe that anyone can tackle!

Easy Rhubarb Custard Cake

yellow cake mix

Water (eggs and vegetable oil required for cake mix)

c. sugar

c. heavy cream

whipped cream

Preheat oven to 350°.

Prepare yellow cake mix as directed. Pour in a greased 9x13 pan.

Sprinkle chopped rhubarb and sugar evenly over the cake mix.

Pour heavy cream over everything.

Bake at 350° for 60-70 minutes.

Serve cake warm topped with whipped cream and store leftovers in the refrigerator.

Gone after one meal!  4 adults, 2 school age  kids. Easy and oh so good. Used rhubarb but next time will try some other fruit in addition, just to change out.

Am I the only one who serves this upside down? I like the custard on the top. Great recipe!

This was a hit with everyone at our house. Because we love rhubarb here, I used 5 cups of rhubarb and 1 1/2 cups sugar with a little cinnamon and allspice in the rhubarb. The rest I followed the recipe.  It turned out perfectly. Creamy on the bottom, crispy top. Not too sweet. Will be making it again!

Delicious and so easy. I'm making my third one this week.

I usually make this with yellow but, today I'm trying is with strawberry cake mix. Going for a strawberry rhubarb cake. Kids love it with yellow cake mix, so let's see how this turns out.

Sweet strawberries and tart rhubarb come together beneath a crumble topping in this classic summer pie. Finished with a crisp gluten-free crust, it’s the kind of nostalgic dessert best served with vanilla ice cream.

Gluten-Free Strawberry and Rhubarb Crumble Pie

brown rice flour

millet flour

tapioca starch

white sugar

½ tsp kosher salt

½ tsp xanthan gum

eggs

cold water (plus more if needed)

gluten-free rolled oats

brown sugar

½ tsp baking soda

walnuts

coconut oil (melted)

oz/1 round Sweet Pastry Crust

strawberries

vanilla paste

tbsp orange juice

Crumble Topping

In the bowl of a food processor fitted with the steel blade, pulse together brown rice flour, millet flour, tapioca starch, sugar, salt and xanthan gum a few times just to combine. Add the cold butter and pulse again until the butter is the size of small peas, about 30 seconds. Add eggs and continue pulsing until the dough begins to crumble, another 30 seconds or so. Add the cold water all at once and process until the dough comes together. Press the dough together with your fingers. If it holds together, there is no need for more water. If it still feels a bit crumbly, add additional cold water, 1 tbsp at a time, until the dough feels smooth and holds together well.

Shape the dough into two 12-oz rounds. Wrap both in plastic wrap and store one round in the refrigerator (up to 3 days or the freezer up to 1 month).

Sweet Pastry Dough

Put rolled oats, brown rice flour, tapioca starch, brown sugar, salt, baking soda, walnuts and cinnamon in a large bowl. Toss with your hands or a wooden spoon to combine. Add coconut oil and mix, using your hands or a wooden spoon, until the crumble mixture holds together in large clumps.

Preheat the oven to 325°F. Spray a 9-inch pie pan with cooking spray. Roll pastry dough between two pieces of plastic wrap into a 10-inch disk, 1⁄4 inch thick.

To roll out the dough, remove the top piece of plastic wrap and, using the bottom piece of plastic to help lift the dough, invert the dough into the prepared pie pan. Gently press the crust down into the pan where the bottom meets the sides. Carefully remove the plastic wrap (now facing up) and use a paring knife to trim the edges of the dough so they’re even with the top of the pie pan. Crimp the edge of the pie using your favorite crimping design or score with the tines of a fork.

Line your pie pan with parchment paper that is large enough to cover the bottom and sides. Fill the centre of the pie with weights or dried beans and blind bake for 15 minutes. While the crust is baking, make your filling.

In a large bowl, toss together the strawberries, rhubarb, sugar, vanilla paste, orange liqueur and tapioca starch. Allow to macerate for 10 minutes until juices begin to release.

Pour the filling into the pre-baked pie crust and top with crumble topping. Place the pie on a foil-lined baking sheet to catch any spills as it tends to bubble up and over while baking. Bake the pie for 40–45 minutes until the filling is bubbling up around the sides and the top is evenly golden brown. It is important to make sure the filling is fully bubbling as the boiling will activate the tapioca starch and will help the filling to properly gel. Cool completely on a wire rack or chill in the refrigerator overnight before serving.

Top 6 rhubarb dessert recipes from across the web

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Rhubarb Crumble

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Strawberry Rhubarb Crisp (Vegan)

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Top 6 rhubarb dessert recipes from across the web

The most viewed rhubarb dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rhubarb Crumble

Rhubarb Instant Pot Cake (Rhubarb U...

Easy Rhubarb Dessert Recipe with Je...

Strawberry Rhubarb Crisp (Vegan)

Easy Rhubarb Custard Cake

Gluten-Free Strawberry and Rhubarb ...

The most viewed rhubarb dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine