Rhubarb Crumble

Everybody loves a crumble dessert, and this rhubarb crumble from Railtown Catering definitely satisfies that ever-present craving for a good dessert.

  • By Railtown Catering
  • April 5, 2016
Image Author: Railtown Catering


    Oat Crumble Topping

    3 3/4 cup old-fashioned oats

    1 1/4 cup quick oats

    1/3 cup bread flour

    1 1/2 cup brown sugar

    1 cup butter (room temperature)

    Rhubarb Filling

    20 medium rhubarb stalks (fresh or frozen)

    2 1/4 cup granulated sugar

    1 tsp cinnamon

    1 vanilla bean

    Splash of lemon juice

    1/2 cup cornstarch


    Oat Crumble Topping

    Add all ingredients to a bowl and mix together using your hands. Use a squeezing motion to work the butter and sugar into the oats.

    Set aside once evenly mixed.

    Rhubarb Filling

    Preheat oven to 350 Fahrenheit.

    Chop rhubarb into even 1 inch pieces.

    Using a pairing knife, split the vanilla bean lengthwise and scrape out the seeds.

    In an oven-proof roasting pan, toss raw rhubarb with sugar, cinnamon and vanilla bean seeds.

    Cover loosely with tin foil and roast in the oven until tender, approximately 20 minutes. Taste the filling for sweetness, add more sugar if the rhubarb is too tart.

    Let filling cool before stirring the cornstarch in.

    Assembly and Baking

    Pre-heat oven to 350 Fahrenheit again.

    Transfer filling into an oven-safe casserole dish. Cover the rhubarb evenly with the oat crumble and bake for 30 to 40 minutes or until crumble is golden and the rhubarb is bubbling around the sides.

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