Rhubarb Crumble
Jump to Recipe
If you’re looking for a comforting dessert that’s as easy as it is delicious, you can’t go wrong with this classic Rhubarb Crumble! Tender, tart rhubarb is tucked under a sweet, buttery oat topping and baked until golden and bubbly. It’s a tried-and-true favorite that’s perfect for spring, but you’ll want to make it all year long!
Why You’ll Love This Recipe
This rhubarb crumble is the ultimate crowd-pleaser. It’s simple to make, uses just a handful of everyday ingredients, and has that irresistible combination of sweet, tart, and buttery flavors. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it straight from the dish, it’s pure comfort in every bite.
Ingredients
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tbsp lemon juice
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
How to Make Rhubarb Crumble
- Preheat Oven & Prep Dish:
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with a little butter or nonstick spray. - Prepare the Filling:
In a large bowl, toss together the chopped rhubarb, granulated sugar, and lemon juice. Pour the mixture into your prepared baking dish. - Make the Crumble Topping:
In another bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Add in the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. - Assemble & Bake:
Sprinkle the crumble topping evenly over the rhubarb filling. Bake for 40–45 minutes, or until the topping is golden brown and the rhubarb is bubbling. - Cool & Serve:
Let the crumble cool for at least 10 minutes before serving. It’s delicious on its own, but even better with a scoop of vanilla ice cream or a dollop of whipped cream!
Nutrition Facts (Per Serving)
- Calories: 280
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 3g
- Sugar: 25g
- Protein: 2g
- Sodium: 75mg
The Story Behind Rhubarb Crumble
Rhubarb crumble has deep roots in British and American kitchens. It’s been a springtime staple since the 18th century, when cooks first paired tart rhubarb with sweet, buttery toppings. The result? A dessert that’s both nostalgic and timeless—perfect for family gatherings, potlucks, or a cozy night in.
Tips for the Perfect Crumble
- Choose fresh rhubarb: Look for firm, brightly colored stalks. Redder rhubarb tends to be sweeter, while green is more tart.
- Use cold butter: This helps create a crisp, crumbly topping.
- Don’t skip the lemon juice: It brightens up the flavor and balances the sweetness.
- Let it rest: Allowing the crumble to cool slightly helps the filling set and makes serving easier.
Recipe FAQs
Can I use frozen rhubarb?
Absolutely! Thaw and drain it first to avoid excess liquid.
Can I add other fruits?
Yes! Strawberries, apples, or pears make great additions. Strawberry-rhubarb is a classic combo.
Is this recipe gluten-free or vegan?
For gluten-free, use a GF flour blend. For vegan, swap the butter for coconut oil or a plant-based margarine.
How do I avoid a watery crumble?
Toss the rhubarb with sugar and let it sit for 10 minutes, then drain off any excess liquid before baking. You can also add 1–2 tablespoons of cornstarch to the filling.
Variations
- Add nuts: Sprinkle chopped almonds or walnuts into the topping for extra crunch.
- Spice it up: Try a pinch of nutmeg or ginger along with the cinnamon.
- Healthier sweeteners: Substitute honey or maple syrup for the sugar if you prefer.
Serving Suggestions
My favorite way to serve rhubarb crumble is warm, straight from the oven, with a big scoop of vanilla ice cream melting over the top. It’s also wonderful with whipped cream, custard, or a drizzle of honey. For breakfast, try it with Greek yogurt and a handful of toasted nuts!
Storage & Make-Ahead Tips
- Refrigerate: Store leftovers covered in the fridge for up to 3 days. Reheat in the oven to crisp up the topping.
- Freeze: Cool completely, then wrap tightly and freeze for up to 3 months.
- Make ahead: Assemble the crumble (unbaked), cover, and refrigerate for up to 24 hours. Bake just before serving.
Final Thoughts
Rhubarb crumble is a classic for good reason—it’s easy, adaptable, and always a hit. Whether you stick to the traditional recipe or try one of the fun variations, this dessert is sure to bring rave reviews from your family and friends. Enjoy every sweet, tart, buttery bite!
