New recipes

Cherry rhubarb crumble recipe

Cherry rhubarb crumble recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Crumble
  • Rhubarb crumble

A combination of sweet, tart tastes combined in this easy pud. Good warm with custard, Greek yoghurt or ice cream.

103 people made this

IngredientsServes: 8

  • Filling
  • 200g caster sugar
  • 3 tablespoons cornflour
  • 250ml cold water
  • 2 (425g) tins cherries in syrup, drained
  • 1/2 teaspoon almond extract
  • 500g chopped fresh rhubarb
  • Crumble mixture
  • 125g plain flour
  • 80g rolled oats
  • 150g dark brown soft sugar
  • 1/4 teaspoon salt
  • 125g butter
  • 25g finely chopped pecans or walnuts

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. In a saucepan over medium heat, stir together the cornflour and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherries and almond extract. Set aside to cool.
  2. Preheat the oven to 180 C / Gas mark 4.
  3. In a medium bowl, mix together the flour, oats, brown sugar and salt. Rub in butter until the mixture is evenly crumbly. Press 1/2 of this mixture into the bottom of a 22x33cm (9x13 in) baking dish. Spread the rhubarb over the base, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
  4. Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with custard or ice cream.

Recently viewed

Reviews & ratingsAverage global rating:(110)

Reviews in English (85)

by PATTY22

I followed the directions exactly and I think next time I will double the rhubarb and skip the almond flavoring. It was way too sweet.-02 Jun 2005

by LADYJAYPEE

I love the taste of almond, but sometimes almond extract can make something taste too sweet to me. So I replaced it with 1/2 tsp vanilla extract; I also added a splash or two of fresh lemon juice, per reviewer Spongebob7's suggestion. Used slivered almonds in the topping and that was a good combo with the cherry pie filling. Broiled topping for about 2 minutes at the end to get it a little more golden and bubbly and try to crisp it up a bit more. Brought it to our neighborhood potluck and people who said they do not like rhubarb commented on really liking it as they gobbled it up! So thanks, Kel!-02 Nov 2006

by SUZANNEFRANCES

This was very delicious, in fact, we liked the combination of cherries/rhubarb instead of strawberry/rhubarb. I didn't make any changes to it at all. Thanks for the great recipe!-02 May 2005


Cherry Rhubarb Crisp

This cherry rhubarb crisp recipe is simply scrumptious. It perfectly balances the sweet of the cherry with the sour of the rhubarb. Top those off with crispy goodness and you have the perfect dessert!

Young Rhubarbarians

I&rsquove talked before about the big rhubarb plant in our backyard when I was growing up. I loved that plant. I would wait patiently every year for my grandmother to deem it large enough to pick and cook. In the post I&rsquom referring to, I talk about my folks always warning us NOT to eat the rhubarb leaves, as they are poisonous.

Um, &helliplike, yeah. My sisters and I were prone to running out in the backyard and nibbling any greens we could latch our teeth onto. Weren&rsquot you?

What is the difference between cobblers and crisps?

A cobbler has a crust on the bottom and some batter dropped on top. A crisp doesn&rsquot have a bottom crust, just a loose, crispy layer on top.


Personalize this Rhubarb Crumble

There plenty of slight adjustments that you can make to this crumble. For example, for a bit of extra crunch, you can add some chopped Paleo-friendly nuts to the topping such as walnuts or almonds.

Adding a different fruit such as strawberries or blueberries to the filling is another way of adding a bit more flavor. However, any additional fruit will radically change the flavor profile of this dessert.

You can use any apple variety to go in this dish. For the best result use something like Granny Smith, Jonagold or any other apple that’s great for baking. Whatever you end up deciding the end result is usually still pretty amazing.


Cherry Rhubarb Pie with Crumble Topping

Sweet cherries and tart rhubarb combine in an incredible pie with a sweet and crunchy crumble topping. Top with whipped cream or a scoop of ice cream for the perfect summer dessert!

Every year my friend Leslie is kind enough to let me into her garden to get some of her fresh rhubarb. I love baking with rhubarb. There's just something about the tart flavor combined with sweetness that makes the perfect dessert.

I've made a lot of rhubarb desserts over the last few years including ice cream, muffins, pie, and bar cookies. One of the best combinations with rhubarb is strawberry and I've done a lot of that so I wanted something different this time around. I happen to have several bags of cherries in the freeze that I froze last summer so I pulled those out and decided to make a cherry rhubarb pie.

The first thing I did was combine the cherries, rhubarb, and sugar in a saucepan with lemon juice and bring it to a boil. You want all those juices to come out and meld together in the pot. I didn't want to totally break down the rhubarb or the cherries, just enough for them to release their juice so about five minutes.

While you can make your own pie crust I use a refrigerated one. It just makes it easier and they are tasting better and better. There's no need to blind bake your crust before filling it so simply roll out the crust, put it in the pan, then pour in your filling.

Originally I was going to cover it with a second crust but I love my crumble topping so much I decided to go with that. The crumble is made with butter, oats, flour, and brown sugar. It's so yummy on top of pie and adds a sweet and crunchy element.

Pulling it out of the oven my mouth was watering. The top was browned and looked so freaking good. I could see the cherries and the rhubarb bubbling up underneath the topping.

Grudgingly I let it cool down and then my husband and I had a piece of it the next day on our anniversary. It was totally worth the wait! The bottom crust was crisp, the filling was sweet and tart, and that topping was sweet and crunchy. It was the perfect combination of flavors.

I know people say strawberry rhubarb is the best combination but I definitely have a new favorite. Give this Cherry Rhubarb Pie a try!


Rhubarb Cherry Ginger Crumble (Gluten-Free)

So, you know what happens now, right? Twenty-five pounds of rhubarb from Grandma’s garden that I need to work my way through means all rhubarb, all the time for the next 10 posts. I’m contemplating changing the blog name to Rhubarb Kitchen.

I jest, I jest. Mostly. I know that some of you out there are not so fond of the pink stalks (perish the thought), so I will try not to deluge you with too many rhubarb recipes in a row. But I wanted to share this one before rhubarb goes the way of ramps & fiddleheads: a riff on my standard fruit crumble, this one with Maine rhubarb, local ginger and the first. cherries. of. the. season. ( I won’t torture you with a SQUEEE! Who am I kidding? Local, unsprayed cherries in the Hud, in June = SQUEE. ). I amped up the cherry flavor with a healthy dash of ginjinha, a Portuguese cherry liqueur that I sampled frequently during my three weeks in Portugal in the late 90’s: last month, a girlfriend in DC gifted me with a premium bottle, from her own travels in Lisboa, with the rationale, “I know you’ll cook something with it.” And indeed: she was right. I tossed some fresh minced ginger into the mix, because rhubarb loves ginger, and married it all together with a 3-hour maceration in raw sugar.

Since the lovely, talented and oh-so-Hip Kate Payne was visiting me, en route to a very fun opening day at the Coventry Regional Farmer’s Market with The Other Kate, I adapted the topping for Kate’s gluten-free needs. Organic brown rice flour replaced the whole wheat pastry flour that I usually use, gluten-free oats subbed in for regular rolled oats, and Kate suggested adding a bit of ground flax seed to the mix, as a binding aid. Crumbles and crisps adapt well to gluten-free baking, I feel, because the gluten in wheat flour is not really activated in the typical crumble topping the flour is simply serving as a binder for chunkier oats, sugar, nuts and the like. The flax seed-rice flour combination appeared to work beautifully here: we had nice chunks of crumbly topping, it did not get overly mushy or soggy, and both Kate and Tai declared it delicious. I call that a success.

Adapted from my now-standard crumble recipe, originally from Heidi at 101 Cookbooks

Rhubarb Cherry Ginger Crumble

INGREDIENTS

  • 3 oz (about 3/4 cup) brown rice flour
  • 3 tbsp flax seeds
  • 1 and 1/2 oz (1/2 cup) gluten-free oats
  • 3 oz (about 2/3 cup) raw, unsalted nuts (I used pine nuts & pecans here)
  • 1/2 tsp sea salt
  • a dash of freshly ground black pepper
  • 2 and 1/2 oz (1/3 cup) butter, melted
  • 12 oz rhubarb, trimmed and sliced to 1/4-inch
  • 8 oz sweet cherries, rinsed, stemmed & pitted
  • 4 oz raw sugar (about 1/2 cup)
  • 1 heaping tbsp minced fresh ginger (about a thumb-sized piece, peeled)
  • pinch sea salt
  • 1/4 cup cherry liqueur, such as ginjinha (optional)
  • 1 tbsp cornstarch
  1. In a medium bowl, combine rhubarb, cherries, ginger, sugar, sea salt and liqueur (if using). Mix well and allow to macerate, for at least 1 hour at room temperature, or refrigerated overnight. The point is to get the rhubarb & cherries to release some of their juice if you are short on time, you can speed up this process by bringing the mixture to a simmer over medium heat, then removing from the heat and allowing to sit until room temp.
  2. Preheat oven to 375 degrees F. Place a rimmed baking sheet in the oven to preheat as well.
  3. To make the topping, combine the flour, flax seed, and about 2 tbsp of the oats in the bowl of a food processor. Process until flax seeds are finely ground. Alternatively, grind the flax seeds only in a mortar & pestle or spice grinder. Transfer flour mixture to a large bowl and add remaining oats, nuts, salt and pepper. Toss well to mix. Add melted butter and toss with a fork to blend mold the topping into 4 or 5 patties with your hands, laying patties flat on a clean plate, then place in the freezer for at least 10 minutes.
  4. To make the filling, strain the macerated fruit, collecting the syrup in a medium saucepan. Transfer the strained fruit to a 9-inch pie dish. Toss fruit with the cornstarch until it disappears. Bring the rhubarb-cherry syrup to a boil over high heat continue boiling for 3 – 5 minutes until juice is reduced somewhat and syrupy. Pour over the fruit in the pie plate. Remove topping from the freezer and crumble over the top of the fruit, including a mix of large and small pieces.
  5. Bake, on the rimmed baking sheet, until the topping is a rich golden brown and the juices are thickly bubbling, about 45 minutes. Serve warm with ice cream or whipped cream.
  1. Reducing the fruit juice prior to baking the crumble aids in keeping the gluten-free crumble topping from becoming soggy: the resulting topping was crisp, with intact larger & smaller crumbles.
  2. According to Kate, the ginger flavor was nice there, but subtle. I suspect you could double the amount to 2 tbsp without it becoming overwhelming.
  3. The ginjinha was added for depth of flavor you can easily omit it, or replace with port wine, fruit juice or ginger beer.

At room temperature, covered with a clean kitchen towel, for up to 3 days.


Cherry Rhubarb Crumble

Recipe courtesy of B.C. Tree Fruits Limited.

Recipe Ingredients:

3 cups pitted cherries
1 1/2 cups chopped rhubarb
3 1/2 tablespoons liquid honey
1 teaspoon lemon juice
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/2 cup all-purpose flour
1/2 cup rolled (old-fashioned) oats
1/4 cup cold unsalted butter
Pinch of salt

Cooking Directions:

  1. Preheat oven to 375°F (190°C).
  2. In a 13x9x2-inch baking pan, combine pitted cherries and chopped rhubarb. Drizzle with honey, lemon juice, almond and vanilla extract. Gently toss to combine well.
  3. In a mixing bowl, mix together brown sugar, packed, flour, rolled (old-fashioned) oats and salt. Using your fingers cut butter into small pieces and mix with oat mixture until it combines and becomes crumbly. Sprinkle the crumble mixture evenly over the fruit.
  4. Bake for 40 to 45 minutes until the fruit is soft and the crumble mixture is golden brown.
  5. Serve crumble while still warm with some vanilla extract ice cream or vanilla yogurt. The crumble will keep three days in the refrigerator or may be frozen for up to a month.

Nutritional Information Per Serving (1/10 of recipe): Calories: 221 Total Fat: 6g Total Carbs: 40g Fiber: 1g Protein: 3g.


Rhubarb Pie with Crumble Topping

  • Author: Steve Gordon
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 6 - 8 Servings 1 x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American

Description

Follow our step-by-step, photo illustrated recipe for making this delicious Rhubarb Pie. No Strawberries are included, and we use a Crumble Topping as opposed to a regular top crust. We’ll also share our review of the OXO Greensaver produce keepers, and the story behind making our pie. A printable recipe is also included.

Ingredients

Ingredients: Filling

  • 1 prepared Pie Crust, see our recipe
  • 4 cups Rhubarb, sliced
  • 1 cup Sugar
  • 6 Tablespoons Flour
  • ½ teaspoon Vanilla Extract
  • ½ teaspoon Salt
  • 3 Tablespoons Butter, melted.

Ingredients: Crumble Topping

  • ½ cup All Purpose Flour
  • ½ cup Light Brown Sugar, lightly packed
  • ¼ cup Old Fashioned Oats
  • ¼ teaspoon Nutmeg
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Salt
  • 4 Tablespoons Unsalted Butter, cubed into small pieces

Instructions

  1. Prepare pie crust in dish, place in refrigerator to chill until needed.
  2. Trim ends from rhubarb, rinse under cold water, slice into ½ inch slices.
  3. Place the sliced rhubarb in a large mixing bowl.
  4. Add sugar.
  5. Add flour.
  6. Add vanilla extract.
  7. Add salt.
  8. Toss all ingredients until rhubarb is well coated. Set aside.
  9. (Note: We’ll add the melted butter when we assemble the pie.)

Prepare the Crumb Topping

  1. Place ½ cup of flour in a medium mixing bowl.
  2. Add brown sugar.
  3. Add old fashioned oats.
  4. Add ground nutmeg.
  5. Add cinnamon.
  6. Add salt.
  7. Mix ingredients well to combine.
  8. Add the cubes of butter.
  9. Using two knives, cut the butter into the mixture until it’s coarse in texture.
  10. Set aside.

To assemble the pie:

  1. Mix 1 teaspoon Sugar and 1 teaspoon flour together, sprinkle in bottom of pie crust.
  2. Melt the 3 Tablespoons of butter from the filling, pour over rhubarb mixture, stir to combine.
  3. Spread the pie filling into the chilled pie crust.
  4. Sprinkle the crumble topping over the filling.
  5. Place pie on a baking sheet, in case of spills.
  6. Place pie, on middle rack, in a pre-heated 425 degree oven for 20 minutes.
  7. Shield the outer edges of the crust with strips of aluminum foil, or with a pie shield.
  8. Rotate pie, REDUCE HEAT to 350 degrees.
  9. Continue to bake pie for another 25-35 minutes, until lightly browned.
  10. If center is getting too brown, cover with a sheet of aluminum foil until the rhubarb is tender.
  11. Remove from oven, place on a wire rack, let cool to firm up.
  12. Enjoy!

Keywords: Rhubarb Pie with Crumble Topping Recipe, made from scratch, pie,


Your Comments: I do hope you’ll give our recipe a try. I’d love to know how it turns out for you if you do. It will only take a minute or two for you to share your comments with us in the section below.

Please know that all comments on Taste of Southern are moderated. That just means that I personally read each and every one of them before they are approved for our family friendly website. I value your opinion and it just might help someone else to give the recipe a try as well. So, while you’re here, share your thoughts with us on our recipe. I try to respond to as many of your comments as I possibly can so check back soon for my reply as well.

Sign Up For Our FREE Newsltetter: I hope you enjoy our recipes enough that you will want to sign up for our Newsletter. It’s absolutely free of charge and, you can unsubscribe at any time if you ever desire to do so. I try to send out a Newsletter each time we post a new recipe or when anything else of importance happens around Taste of Southern. They’re just short notes to remind you to check back with us for our latest updates. And, if you’d tell your family and friends about us, that would be highly appreciated as well.

Thank you for your visit, I do hope you’ll stop by again for another visit… real soon.


Cherry Rhubarb Crumble

Recipe courtesy of B.C. Tree Fruits Limited.

Recipe Ingredients:

3 cups pitted cherries
1 1/2 cups chopped rhubarb
3 1/2 tablespoons liquid honey
1 teaspoon lemon juice
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/2 cup all-purpose flour
1/2 cup rolled (old-fashioned) oats
1/4 cup cold unsalted butter
Pinch of salt

Cooking Directions:

  1. Preheat oven to 375°F (190°C).
  2. In a 13x9x2-inch baking pan, combine pitted cherries and chopped rhubarb. Drizzle with honey, lemon juice, almond and vanilla extract. Gently toss to combine well.
  3. In a mixing bowl, mix together brown sugar, packed, flour, rolled (old-fashioned) oats and salt. Using your fingers cut butter into small pieces and mix with oat mixture until it combines and becomes crumbly. Sprinkle the crumble mixture evenly over the fruit.
  4. Bake for 40 to 45 minutes until the fruit is soft and the crumble mixture is golden brown.
  5. Serve crumble while still warm with some vanilla extract ice cream or vanilla yogurt. The crumble will keep three days in the refrigerator or may be frozen for up to a month.

Nutritional Information Per Serving (1/10 of recipe): Calories: 221 Total Fat: 6g Total Carbs: 40g Fiber: 1g Protein: 3g.


Where can you get rhubarb if you don't have your own?

If you don't have your own rhubarb plant head to your local Farmer's Market to see if they have some. Usually there is an abundance of the stuff. In fact. if your neighbor has a plant they will most likely be more than willing to let you have some!

It is important that you keep your rhubarb cut small. At least smaller than an inch. Ideally, ½ an inch. The rhubarb needs to be able to break down and get nice and soft without being chewy and stringy. If the cut is too large there won't be enough baking time for this to happen.

You can go ahead and use a purchased pie crust to keep this easy peasy (I prefer the red box name brand pie crust) OR try making my Grandma's pie crust. It truly is the best there is!

Is there anything better than a pie ready to head to the oven?

A BAKED pie is always better than an unbaked pie.

But I skipped a step. The ever important crumble.

Personally, I think brown sugar is the ONLY way to go in a crumble. It adds a nice caramel flavor and browns up soooo well.

And wait. why crumble on a rhubarb pie instead of a double crust?

Preference. But also because I find rhubarb pie to be quite tart and the crumble is a nice sweetness to help with that.

Oh hey there. I'm just sneaking a piece of pie before my family finds it and devours the whole thing. Possibly without stopping to see if I've actually had some.

How do you eat your rhubarb pie? With ice cream or whipped cream? Frankly, I don't care. Just give me some of that pie already!


Recipe Summary

  • 2 pounds rhubarb, sliced crosswise 3/4 inch thick
  • 1 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1/2 cup packed light-brown sugar
  • 1 cup rolled oats
  • 1/2 teaspoon ground cinnamon
  • Ice cream, for serving (optional)

Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour set aside.

In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over rhubarb.

Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.