Easy Rhubarb Crumble for a 9×13 Pan

There’s nothing quite like the comforting aroma of a warm fruit crumble baking in the oven, and this easy rhubarb crumble recipe is a true winner.

Perfect for those times you want a delicious dessert without a lot of fuss, it delivers on flavor and simplicity. Whether you’re a seasoned baker or just starting out, this recipe is designed to be straightforward and satisfying.

This recipe is specifically crafted for a 9×13 pan, making it ideal for family gatherings, potlucks, or simply ensuring you have enough to enjoy for a few days. The combination of tart rhubarb with a sweet, crunchy topping is absolutely irresistible, and we’ll walk you through every step to achieve perfect results.

Easy Rhubarb Crumble (9×13 Pan)

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• Total Time: 60-75 minutes
• Yield: 12 servings 1x

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Description

This easy rhubarb crumble recipe is a true winner, perfect for a delicious dessert without a lot of fuss. It’s designed for a 9×13 pan, making it ideal for family gatherings or potlucks. The combination of tart rhubarb with a sweet, crunchy topping is absolutely irresistible, and it’s incredibly forgiving for novice bakers. You can use either fresh or frozen rhubarb, making it a versatile dessert year-round. The delightful crunch topping provides a wonderful textural contrast to the soft, tender rhubarb filling, creating a dessert that’s both comforting and exciting.

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Ingredients

Scale 1x2x3x

8 cups chopped rhubarb (fresh or frozen)

1 ½ cups granulated sugar, divided

¼ cup all-purpose flour

1 ½ cups all-purpose flour

1 cup packed light brown sugar

1 teaspoon ground cinnamon

½ teaspoon salt

1 cup (2 sticks) unsalted butter, cold and cut into cubes

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Instructions

1. 1. Prepare your baking dish and oven: Preheat your oven to 375 F (190 C). Lightly grease a 9×13 inch baking pan with butter or cooking spray. This helps prevent sticking and makes serving easier.

2. 2. Combine the rhubarb filling: In a large bowl, combine the chopped rhubarb, 1 cup of granulated sugar, and ¼ cup of all-purpose flour. Toss gently until the rhubarb is evenly coated. Pour the rhubarb mixture evenly into the prepared 9×13 inch baking pan.

3. 3. Mix the dry crumble topping ingredients: In a separate medium bowl, whisk together the remaining ½ cup granulated sugar, 1 ½ cups all-purpose flour, packed light brown sugar, ground cinnamon, and salt. Make sure there are no lumps in the brown sugar.

4. 4. Incorporate the butter into the topping: Add the cold, cubed butter to the dry topping ingredients. Using your fingertips, a pastry blender, or a fork, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Avoid overmixing; you want distinct pieces of butter to create that signature crumble texture.

5. 5. Assemble the crumble: Evenly sprinkle the crumble topping over the rhubarb mixture in the baking pan. Ensure the rhubarb is mostly covered, creating a beautiful golden crust as it bakes.

6. 6. Bake until golden and bubbly: Place the baking pan in the preheated oven and bake for 45-55 minutes, or until the topping is golden brown and the rhubarb filling is bubbly around the edges. The bubbling indicates that the rhubarb is tender and the juices have thickened.

7. 7. Cool before serving: Remove the crumble from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to set slightly, making it easier to scoop and preventing it from being too runny.

• Prep Time: 15-20 minutes
• Cook Time: 45-55 minutes
• Category: dessert
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 serving

Keywords: rhubarb, crumble, dessert, easy, fruit, baking, sweet, comfort food, family friendly, potluck

What You’ll Love About This Quick And Easy Recipe

This easy rhubarb crumble is a fantastic choice for so many reasons. First, it’s incredibly forgiving, making it perfect for novice bakers or anyone short on time. It’s designed for a 9×13 pan, which means it’s excellent for feeding a crowd or ensuring you have plenty of leftovers to enjoy throughout the week. You can use either fresh or frozen rhubarb, making it a versatile dessert that can be made year-round, not just during rhubarb season. The delightful crunch topping provides a wonderful textural contrast to the soft, tender rhubarb filling, creating a dessert that’s both comforting and exciting. It’s a classic dessert that appeals to almost everyone, making it a reliable choice for family dinners, casual get-togethers, or even a simple weeknight treat.

Everything You Need To Make This Recipe Without Stress

Making this delicious rhubarb crumble requires just a few common ingredients that you likely already have in your pantry. The beauty of this recipe lies in its simplicity and the readily available components.

INGREDIENTS:

• 8 cups chopped rhubarb (fresh or frozen)
• 1 ½ cups granulated sugar, divided
• ¼ cup all-purpose flour
• 1 ½ cups all-purpose flour
• 1 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cut into cubes

For the rhubarb, both fresh and frozen work wonderfully. If using frozen rhubarb, there’s no need to thaw it beforehand; you can use it directly from the freezer, which is a great time-saver. For the flour, standard all-purpose flour is perfect for both the filling and the topping. If you prefer, you can substitute half of the all-purpose flour in the topping with old-fashioned rolled oats for an even chewier, heartier crunch. When it comes to butter, using cold butter is key for achieving that perfectly crumbly topping texture. If you only have salted butter, you can reduce the added salt in the topping by half a teaspoon.

Time Needed From Start To Finish

This easy rhubarb crumble is designed to be a relatively quick dessert to prepare, allowing you to enjoy a homemade treat without spending hours in the kitchen.

Preparation time: 15-20 minutes Baking time: 45-55 minutes Total time: 60-75 minutes

The hands-on time is minimal, mostly involving chopping the rhubarb and mixing the topping ingredients. The majority of the time is spent letting the crumble bake to golden perfection in the oven, filling your home with a wonderful aroma.

How To Make It Step By Step With Visual Cues

Creating this delightful rhubarb crumble is a straightforward process. Follow these simple steps for a perfect dessert every time.

1. Prepare your baking dish and oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking pan with butter or cooking spray. This helps prevent sticking and makes serving easier.
2. Combine the rhubarb filling: In a large bowl, combine the chopped rhubarb, 1 cup of granulated sugar, and ¼ cup of all-purpose flour. Toss gently until the rhubarb is evenly coated. The sugar will help draw out moisture and create a delicious syrup, while the flour will thicken it. Pour the rhubarb mixture evenly into the prepared 9×13 inch baking pan.
3. Mix the dry crumble topping ingredients: In a separate medium bowl, whisk together the remaining ½ cup granulated sugar, 1 ½ cups all-purpose flour, packed light brown sugar, ground cinnamon, and salt. Make sure there are no lumps in the brown sugar.
4. Incorporate the butter into the topping: Add the cold, cubed butter to the dry topping ingredients. Using your fingertips, a pastry blender, or a fork, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Avoid overmixing; you want distinct pieces of butter to create that signature crumble texture.
5. Assemble the crumble: Evenly sprinkle the crumble topping over the rhubarb mixture in the baking pan. Ensure the rhubarb is mostly covered, creating a beautiful golden crust as it bakes.
6. Bake until golden and bubbly: Place the baking pan in the preheated oven and bake for 45-55 minutes, or until the topping is golden brown and the rhubarb filling is bubbly around the edges. The bubbling indicates that the rhubarb is tender and the juices have thickened.
7. Cool before serving: Remove the crumble from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to set slightly, making it easier to scoop and preventing it from being too runny.

Easy Variations And Serving Ideas That Fit Real Life

This rhubarb crumble is fantastic on its own, but there are many ways to customize it or serve it to make it even more special. For a kid-friendly twist, you can add a handful of mini chocolate chips to the topping during the last 10 minutes of baking, or sprinkle a little extra brown sugar on top for added sweetness. If you want to introduce other fruits, consider adding 2 cups of sliced strawberries or raspberries to the rhubarb filling for a delightful fruit combination. Just be aware that adding more fruit might increase the baking time slightly.

For serving, a warm slice of rhubarb crumble is heavenly with a scoop of vanilla bean ice cream that slowly melts into the warm fruit. A dollop of freshly whipped cream or a drizzle of crème anglaise also makes for an elegant presentation. It’s perfect for a casual weeknight dessert, but also impressive enough for a potluck or family dinner. You can even serve smaller portions in individual ramekins for a more personalized touch, adjusting baking time as needed.

Common Slip-Ups And How To Avoid Them

Even with a simple recipe like rhubarb crumble, a few common mistakes can impact the final result. Being aware of these can help you achieve perfection every time.

One frequent issue is overmixing the crumble topping. When you work the butter into the flour too much, the butter melts and combines fully with the flour, leading to a tough or cookie-like topping rather than a light, crumbly one. The key is to stop mixing when you still see distinct pieces of butter, ranging from pea-sized to small crumbs.

Another common slip-up is not cooking the rhubarb long enough. If the crumble comes out of the oven and the rhubarb is still firm or crunchy, it means it needed more time. The filling should be bubbly and tender. If your topping is browning too quickly but the rhubarb isn’t cooked, you can loosely tent the pan with aluminum foil for the remainder of the baking time.

Finally, cutting into the crumble too soon can result in a runny, messy dessert. The filling needs time to set as it cools. While it’s tempting to dig in right away, letting it rest for at least 15-20 minutes after baking allows the juices to thicken, giving you cleaner, more satisfying servings.

How To Store It And Make It Ahead Without Ruining Texture

This rhubarb crumble stores beautifully, making it a great make-ahead dessert or a treat to enjoy over several days.

Storing Leftovers: Once completely cooled, cover the baking dish tightly with plastic wrap or aluminum foil. You can store the crumble at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. Refrigeration will help maintain its freshness and prevent spoilage.

Reheating: To reheat individual servings, you can microwave them for 30-60 seconds until warm. For a larger portion or to restore some of the topping’s crispness, place the crumble in an oven preheated to 300°F (150°C) for about 10-15 minutes, or until warmed through.

Making Ahead: You can prepare the rhubarb filling and the crumble topping separately in advance. Store the chopped rhubarb mixture (without the flour) in an airtight container in the refrigerator for up to 2 days. Keep the crumble topping mixture in a separate airtight container in the refrigerator for up to 3-4 days, or even freeze it for up to a month. When ready to bake, combine the rhubarb with the flour, assemble the crumble, and bake as directed. You might need to add an extra 5-10 minutes to the baking time if starting with very cold components.

Questions People Always Ask Before Making This Recipe

Can I use frozen rhubarb for this recipe? Absolutely! Frozen rhubarb works perfectly. There’s no need to thaw it; simply use it directly from the freezer

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.