Rhubarb Raspberry Crumble
This rhubarb raspberry crumble is one of the best easy rhubarb recipes — a tart, jammy fruit filling paired with a buttery brown sugar walnut topping, ready in under 50 minutes.
Equipment
- mixing bowls
- whisk
- baking dish (9x9 or 2-quart)
- measuring cups and spoons
- oven
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup cold butter, cubed
- 1 1/4 cups chopped walnuts
- 4 cups rhubarb, sliced
- 2 cups fresh raspberries
- 3/4 cup granulated sugar (for filling)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1-2 tbsp cornstarch
Instructions
- Preheat your oven to 375°F (190°C). Grease a 2-quart or 9x9-inch baking dish and set aside.
- In a bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt.
- Add cold butter and work it into the mixture until crumbly with pea-sized pieces.
- Stir in 1/4 cup chopped walnuts and set the topping aside.
- In a large bowl, combine rhubarb, raspberries, sugar, lemon juice, lemon zest, cornstarch, and remaining walnuts. Toss gently.
- Let the mixture sit for 5 minutes to macerate, then stir again.
- Transfer the fruit mixture to the prepared baking dish and spread evenly.
- Scatter the crumble topping evenly over the fruit.
- Bake for 30–35 minutes until golden brown and bubbling.
- Remove from oven and let rest 10–15 minutes before serving.
Notes
Use fresh or frozen raspberries (do not thaw). Increase cornstarch to 2 tbsp if rhubarb is very watery. Substitute walnuts with pecans if preferred. Let the crumble rest 10–15 minutes before serving for best texture.