Rhubarb Crumble

Rhubarb Crumble

In this fruit crumble — a relative of other homey desserts like crisps and buckles, bright red rhubarb makes a brilliant show, though a combination of rhubarb and apple can be nice too. Pistachio in the topping is optional and could be replaced by walnuts or pecans. Serve with cold heavy cream, whipped cream or ice cream, if desired.
  • Total:
  • Serves: 6 persons



  1. Step 1

    Prepare the filling: Toss the rhubarb cubes with sugar and flour. Set aside and let macerate while you make the topping, about 20 minutes.
  2. Step 2

    Make the topping: Put flour, sugar, baking powder, salt, ginger and cinnamon in a bowl, and stir together. Add butter and work into flour with fingers or a fork, as if making pie dough. The mixture will be loose and crumbly. Stir in the pistachios, if using.
  3. Step 3

    Heat oven to 375 degrees. Transfer sugared rhubarb to a 9-inch baking dish, about 3 inches deep. Sprinkle topping loosely over fruit to a depth of about 1 inch.
  4. Step 4

    Place dish on a baking sheet and bake for about 1 hour, until topping is golden and filling is visibly bubbling at the edges. Cool slightly before serving.