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Rhubarb Raspberry Crumble Rhubarb Raspberry Crumble recipe Rhubarb Raspberry Crumble recipe

This Austin trip Jenny and I took was amazing. I slept really well, and it was a super fun break from the normal everyday. The normal everyday being wakened up twice in the middle of the night around the same time from my ginger senior cat yowling at walls for no reason. A quick google will reveal that he is totally going insane because he is old. It is really strange. He sits and stares at things, and then falls asleep, staring at things. He gets hyper like once a week and runs around on a crazed rampage with a wide eyes look on his face, then goes right back to sleep. It is sad, but funny and weird at the same time. I think this part in his life will become my favorite because as a grumpy old man, he has no problem letting his freak flag fly.

If Tigger (my senior cat) were a human, I would make him this Rhubarb Raspberry Crumble. We would eat it together, and I would ask him what he finds to interesting staring at walls, why he likes to cuddle so much, and why he doesn’t like it when I touch his cankles. This is one of those delicious easy desserts (or lets be real, breakfast / whenever) dishes that are best when it is still warm. So plan accordingly, and don’t forget ice cream!
♥ Teri

Rhubarb-Raspberry Crumble
Serves 7-9

Ingredients:
streusel:
1 cup rolled oats
3/4 cup all purpose flour
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon cardamom, optional
1/2 cup (1 stick) cold unsalted butter, cut into tiny cubes
rhubarb-raspberry filling:
1 1/2 tablespoons unsalted butter, softened
1 1/2 lbs. fresh rhubarb (about 6 large stalks), sliced into 1/4 inch pieces
12 ounces fresh raspberries (about 2 1/2 cups)
1 1/4 cup superfine sugar (granulated is fine)
1 lemon, juiced
1/2 vanilla bean split and caviar removed (can replace with 1 teaspoon vanilla extract)
1/ 2 teaspoon cinnamon

Directions:
1. Preheat oven to 375°F. Lightly grease a 9”x12” baking dish with butter. Set aside.
2. For streusel: Place oats, flour, sugar, cinnamon, and cardamom (if using) in a mixing bowl and stir together.
3. Cut in butter until a coarse mealy texture forms. Place the bowl in the freezer for 20 minutes.
4. For filling: Combine all filling ingredients into a large mixing bowl and toss together until thoroughly mixed. Pour filling mixture into the prepared baking dish. Set aside.
5. Remove streusel from freezer and fluff with a fork until crumbly in texture. Evenly pour streusel over filling until all has been used and the entire surface has been covered.
6. Bake for 30 to 40 minutes or until golden brown. Allow crumble to cool for at least 15 minutes before serving.

 /   /   /  19 Comments
  1. amy @ southern sweets and eats Not Specified Not Specified

    This looks soooo yummy! I have always been a little intimidated by rhubarb since a friend of mine gave me a raw piece when I was a kid. I still have flashbacks. I’m starting to cave, though.

  2. Belinda Not Specified Not Specified

    I am glad your trip went well. I hope you had lots of inspiration so you can bring us some yummy new treats!

    Crumble is so popular in Australia but normally rhubarb is hard to come by. i do a raspberry and strawberry almond one which is a fantastic combo too. Love the use of oats in the topping

  3. Frances @TheFoodessFiles Not Specified Not Specified

    My favorite part about crumbles is that they don’t exactly keep well, which means you must, MUST eat it all immediately. ;) Lovely recipe, hard to decide between all of yours which to make sometimes! Always so tasty. Still thinking back on the blue moon mini cupcakes-they came out great!

  4. El Cajón de las Especias Not Specified Not Specified

    We love rhubarb, but in our city is very difficult to find. If you ever find’ll try this recipe. Greetings ‘spicy’

  5. Lisa @ Making Lifes Lemons Not Specified Not Specified

    I feel like everyone likes the normal strawberry rhubarb combination, but I LOVE raspberry and rhubarb! YUM!

    xo Lisa

    Making Life’s Lemons

  6. Abby @ The Frosted Vegan Not Specified Not Specified

    I was so envious of your trip, the festival looked awesome!

  7. Bliss-ologie Not Specified Not Specified

    Oh! you are making me so very hungry! Love raspberry and rhubarb!

  8. robyn @ the freckled pie Not Specified Not Specified

    my grandfather could quite possible die from something so delicious. he loves rhubarb.

  9. Sheena S. Not Specified Not Specified

    Your Tigger sounds a bit like my Sasha—except she’s a grumpy 4-year-old teenager.

  10. Crystal @ Simply Playful Fare Not Specified Not Specified

    I made a cherry pie with a crumble crust last weekend, but only because it’s a too early for Rhubarb here. I am jealous! It looks beautiful!

  11. Tahny Not Specified Not Specified

    Rhubarb is absolutely one of my favorite flavors. And, you can never go wrong with a crumble! I recently just made these Rhubard Bars that are delicious! http://tahnycooks.com/?p=6457

    Thanks for sharing another great recipe!

  12. Valentina (Many Kitchens) Not Specified Not Specified

    Any kind of crumble is my favorite pudding – am definitely going to try this one! Thank you!

  13. steph@stephsbitebybite Not Specified Not Specified

    I think I’d need a straw to suck up all that leftover juice! Wouldn’t want to waste a drop

    • Jenny Park Not Specified Not Specified

      We cut into the crumble when it was still WAY too hot…if you have any shred of patience (like we did not), the juice will nicely thicken and you won’t be left with such a mess! :)

  14. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    Mmm love this idea!

  15. Tia Stockton Not Specified Not Specified

    Crumbles are way to easy for my own good… but it’s mostly fruit anyway, right? So it’s gotta be good for you?

  16. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    Oh my God. Pass the ice cream!

  17. Gourmet Creations Not Specified Not Specified

    DELICIOUS!

  18. Michelle Jones Not Specified Not Specified

    What a great recipe! I made this last night, and happened to have some sweet potato already baked, so I layered that on the very bottom of the pan and used a combination of blueberries, strawberries and raspberries. I’m so fortunate that I could get all the main ingredients grown locally. This was my first ever crumble and I’ll definitely be making this recipe again!

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