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Rhubarb Crumble Recipe – Easy Dessert with Vanilla Ice Cream for Cozy Nights

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This cozy rhubarb crumble features tart rhubarb baked under a buttery oat topping, finished with a scoop of vanilla ice cream. It’s a nostalgic, crowd-pleasing dessert perfect for weeknights, potlucks, or family gatherings.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped into 1/2-inch pieces (about 600g; frozen works if thawed and drained)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • Zest of 1 small orange (optional)
  • 1 cup rolled oats
  • 3/4 cup all-purpose flour (substitute almond or oat flour for gluten-free)
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, cold and cut into cubes (vegan butter or coconut oil for vegan)
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup chopped pecans or walnuts (optional; or sunflower seeds for nut-free)
  • Vanilla ice cream, for serving (dairy-free if needed)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
  2. In a large bowl, toss rhubarb with sugar, cornstarch, vanilla, cinnamon, and orange zest if using. Stir until evenly coated.
  3. Spread rhubarb mixture evenly in the prepared baking dish.
  4. In a medium bowl, combine oats, flour, brown sugar, cinnamon, salt, and nuts if using. Mix to blend.
  5. Add cold butter cubes to the topping mixture. Use a pastry cutter, two knives, or your fingertips to work the butter in until pea-sized clumps form.
  6. Sprinkle crumble topping evenly over the rhubarb. Do not press down.
  7. Bake for 35-40 minutes, until topping is golden brown and filling is bubbling at the edges. Cover loosely with foil if topping browns too quickly.
  8. Let cool for 10-15 minutes to allow juices to thicken.
  9. Serve warm with vanilla ice cream.

Notes

For gluten-free, use almond or oat flour and certified gluten-free oats. For vegan, use plant-based butter and dairy-free ice cream. Adjust sugar to taste depending on rhubarb tartness. Bake in individual ramekins for single servings, or double recipe for a 9×13-inch dish. Let crumble rest after baking for best texture. Leftovers keep up to 4 days refrigerated or 2 months frozen.

Nutrition

Keywords: rhubarb crumble, easy dessert, vanilla ice cream, comfort food, fruit crisp, summer dessert, potluck, nostalgic, oat topping, gluten-free option, vegan option

Find it online: https://blipflavor.com/rhubarb-crumble-recipe-easy-dessert-with-vanilla-ice-cream-for-cozy-nights/