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rhubarb crumble with vanilla ice cream

Irresistible Rhubarb Crumble with Vanilla Ice Cream Delight

Indulge in a nostalgic rhubarb crumble with vanilla ice cream, bringing warmth and comfort to your dessert table.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups Rhubarb Fresh or frozen
  • 3/4 cup Sugar Adjust to taste
For the Crumble Topping
  • 1 1/2 cups Flour Whole wheat or gluten-free optional
  • 1 cup Butter Cold and cubed
  • 1 cup Sugar
  • 1 teaspoon Cinnamon Can substitute with nutmeg or ginger

Equipment

  • Mixing bowls
  • 9x13-inch baking dish
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Wash and chop the rhubarb into small pieces. Combine with sugar and let sit for 10 minutes.
  2. In a mixing bowl, combine flour, sugar, and cinnamon. Add cold butter and mix until it resembles coarse crumbs.
  3. Grease the baking dish, spread the rhubarb mixture, and sprinkle the crumble topping evenly over it.
  4. Bake for about 35-40 minutes until the topping is golden brown and the rhubarb juices are bubbling.
  5. Allow to cool for 10-15 minutes, then serve with a scoop of vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days. For longer storage, freeze for up to 3 months.

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