Rhubarb Apple Brown Butter Caramel Crumble Recipe

Name: Rhubarb Apple Brown Butter Caramel Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE RHUBARB AND APPLE FILLING:; 3 cups Rhubarb, Sliced Into 1 Inch Pieces; 8 Prunes (optional, But Highly Recommended); 2-1/2 cups Water; 6 Tablespoons Brown Sugar, Divided; 4 Green Apples (I Use Granny Smith); 1/2 Lemon, Juiced; 1 teaspoon Ground Cinnamon; FOR THE CARAMEL CRUMBLE:; 3/4 cups Salted Butter; 3 Tablespoons Brown Sugar; 1 teaspoon Vanilla Essence; 6 Tablespoons Cake Flour; 5 Tablespoons Cornflour

Servings: persons

FOR THE RHUBARB AND APPLE FILLING:
3 cups Rhubarb, Sliced Into 1 Inch Pieces
8 Prunes (optional, But Highly Recommended)
2-1/2 cups Water
6 Tablespoons Brown Sugar, Divided
4 Green Apples (I Use Granny Smith)
1/2 Lemon, Juiced
1 teaspoon Ground Cinnamon
FOR THE CARAMEL CRUMBLE:
3/4 cups Salted Butter
3 Tablespoons Brown Sugar
1 teaspoon Vanilla Essence
6 Tablespoons Cake Flour
5 Tablespoons Cornflour

1
Preheat oven to 180u00b0C (355u00b0F).
2
For the filling:
3
Place rhubarb in a medium saucepan with the prunes (left whole), water and half of the brown sugar. Bring to the boil and then simmer on a medium high heat for 15 minutes until rhubarb is very soft and mostly broken up. It should be quite saucy. Allow to cool for a few minutes and then remove the prunes.
4
In the meantime, peel, core and slice the apples into small pieces. Toss in a large bowl with lemon juice, remaining brown sugar and cinnamon. Set aside for the flavours to come together.
5
Add rhubarb mixture to the apples and toss together gently.
6
For the caramel crumble:
7
Place butter in a small saucepan and bring to a simmer until it goes brown, stirring constantly, watching it closely so it doesn't burn. Add brown sugar and vanilla essence and simmer until sugar dissolves. The sauce should thicken and become a bit like caramel. Stir in the cake flour and cornflour.
8
To assemble, pile the rhubarb and apple mixture into a 10-inch round baking dish. Top with the caramel crumble-I like to crumble it on with my fingers to get a nice even layer.
9
Bake for 10 minutes. Turn oven down to 160u00b0C (320u00b0F) and bake another 20 minutes until apples are tender and topping is golden brown.
10
Take the pie out of the oven and leave it to cool in the pie dish for 15 minutes before serving. Serve with whipped cream or ice cream and enjoy!
11
Note: The prunes sweeten the rhubarb a naturally and give it a delicious caramel flavour. You can leave them out if you like, but you might need to add a bit more sugar to counteract the tartness of the rhubarb.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE RHUBARB AND APPLE FILLING:, 3 cups Rhubarb, Sliced Into 1 Inch Pieces, 8 Prunes (optional, But Highly Recommended), 2-1/2 cups Water, and more.

Yes, Rhubarb Apple Brown Butter Caramel Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rhubarb Apple Brown Butter Caramel Crumble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions