Plenty Sweet Life

Grandma's Recipes One By One!

Rhubarb Crumble

on May 9, 2017

Rhubarb Crumble is one of Grandma’s recipes that doesn’t seem to make sense. I think it’s more of a cake than a “crumble”. When I think of a “crumble”, I think of more of a “crisp”, but this recipe makes more of a cake. In fact, I’d say it reminds me of more of a coffee cake. It’s perfect for a Mother’s Day brunch or afternoon coffee. The recipe is a bit mixed up, so I had to figure out what to do with this one. Let’s get started and you’ll see what I mean.

This delicious crumble/cake is loaded with rhubarb.

Here is the recipe as I made it:

Rhubarb Crumble

Topping:

Mix together and set aside:

3 Tablespoons, melted butter

2/3 cup flour

1/4 cup sugar

1/4 cup chopped hazelnuts (I used pecans)

Mix together in order given:

1/3 cup margarine (I used butter)

1 cup sugar

2 large eggs, lightly beaten

1/2 cup orange juice

2 Tablespoons grated orange rind

1/2 teaspoon cinnamon

2 1/3 cup self-rising cake flour (I never have cake flour OR self-rising flour in the house, so I had to go to Google and find out how to make a substitute: 2 1/3 cups flour, 1/2 heaping t. salt, 2 1/2 heaping t. baking powder – whisk together and sift 5 times to make it light.)

Fold in:

1 pound rhubarb, cut into 1 inch pieces

Spoon into greased 9 inch springform pan.

Add topping.

Bake at 350 degrees for 60 to 65 minutes.

I didn’t see the part about the rhubarb needing to be in 1 inch pieces until I had already cut it into 1/4 inch pieces. It was just fine.

You can see how full of rhubarb the batter is, and that bit of orange in there is really tasty.

The crumble topping goes on top and then after baking, it makes a delicious crumb top.

Not only is this a delicious cake – it’s beautiful! I put it on the glass plate pedestal I made a few years ago, and you can find the instructions for how to make that here.

The springform pan makes it easy to cut the pretty pieces, but I think you could also bake this in a 9 inch x 9 inch pan.

This beautiful and delicious crumble/cake would make the perfect brunch dessert for Mother’s Day. It would also be perfect for your afternoon coffee. Serve this Rhubarb Crumble with whipped cream or a scoop of vanilla ice cream and mom will be so glad – and proud – that you baked!

 

 

 

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5 responses to “Rhubarb Crumble

  1. Susan says:

    Thank you for sharing some with us. It was delicious! We used whipped cream on top, perfect!

  2. […] recipe for Rhubarb Custard Pie was on the back of the recipe for Rhubarb Crumble. I’m really glad I turned it over and looked on the back. The rhubarb is just about gone for […]

  3. Ilze says:

    YUMM! I hope it will work with frozen rhubarbs as well! The rhubarb season is over here in Latvia!

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