{"id":25688,"date":"2021-06-02T15:24:56","date_gmt":"2021-06-02T19:24:56","guid":{"rendered":"https:\/\/bakeschool.com\/?p=25688"},"modified":"2022-02-23T18:48:31","modified_gmt":"2022-02-23T23:48:31","slug":"rhubarb-crumble","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/rhubarb-crumble\/","title":{"rendered":"Rhubarb Crumble"},"content":{"rendered":"\n

This rhubarb crumble recipe is so easy and creates a tart, perfectly set rhubarb filling topped with an oat-free crumble topping. <\/p>\n\n\n\n

\"Rhubarb<\/figure>\n\n\n\n

When it's peak rhubarb season, I love to bake recipes that feature rhubarb on its own so this tart ingredient can shine, whether that's in a small batch rhubarb jam<\/a> or a rhubarb pie without strawberries<\/a>. These recipes and this rhubarb crisp without oats allow the tart flavour of rhubarb to dominate.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

Crisp Versus Crumble<\/h2>\n\n\n\n

The naming of desserts with fruit<\/a> is confusing: there are crisps, crumbles, cobblers, grunts, and the list goes on.<\/p>\n\n\n\n

Though a crisp meant a base of fruit topped with a crumbly oat topping, whereas a crumble had no oats, nowadays, the two names are used interchangeably. I'm calling this a rhubarb crumble, but in your household, maybe you'd call it a rhubarb crisp. Either way, it's delicious!<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

This easy recipe calls for a very short list of ingredients. If you've got rhubarb, then you probably have everything else in your pantry to make this easy rhubarb dessert!<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n