Description
Delight in the sweet‑tart harmony of rhubarb and ripe bananas baked under a crunchy oat‑nut crumble. This easy‑to‑make Rhubarb Banana Crumble is perfect for cozy evenings or brunch gatherings. Packed with comforting flavors and a hint of cinnamon, it’s a dessert that celebrates seasonal produce and won’t disappoint.
Ingredients
Scale
- 5 cups sliced fresh rhubarb, thawed and drained
- 1/3 cup granulated sugar
- 2 tablespoons all‑purpose flour
- 3 bananas, chopped
- Topping:
- ¾ cup quick cooking rolled oats (not instant)
- 1/3 cup all‑purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/3 cup cold unsalted butter, cubed
- 1/4 cup walnut pieces
- 1/4 cup pine nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×9‑inch baking dish.
- In a large bowl, combine the sliced rhubarb, granulated sugar, and 2 tablespoons of flour; toss until evenly coated.
- Fold in the chopped bananas.
- In a separate bowl, mix the rolled oats, 1/3 cup flour, granulated sugar, brown sugar, cinnamon, and cold butter until crumbly.
- Stir in the walnut pieces and optional pine nuts.
- Spread the rhubarb‑banana mixture into the prepared dish and evenly sprinkle the oat topping over the top.
- Bake for 35‑40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Allow to cool slightly before serving; garnish with extra fruit if desired.
Notes
For a dairy‑free version, substitute butter with coconut oil. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg
Keywords: rhubarb banana crumble dessert fruit