June 7, 2018

Old-fashioned rhubarb crumble

This dessert combines humble, tart rhubarb with sugar, a little bit of spice, and a delicious buttery crumb topping for a classic old-fashioned family favorite.

Sometimes simple is the best in my book. Rhubarb is often combined with strawberries or other fruits, but for this dessert, it's rhubarb all the way. You can of course substitute some of the rhubarb in this recipe for strawberries, blueberries, chopped apples, or any other fruits you like.

Plus, you can't beat a delicious crumble top on a dessert like this! I like crisp tops as well with oats in them, but for this dessert the crumble top is my favorite.

I've shared quite a few rhubarb recipes in the past, including this rhubarb recipe round-up. Rhubarb is something we grew up with - there was a giant plant growing in our backyard and backyards of pretty much everyone in our area. Now a days I feel like people don't eat rhubarb as much as I remember.

Serve it as is or topped with a scoop of vanilla ice cream or whipped cream, if desired (I really like it with a little ice cream, especially when still warm from the oven).

Yield: 6-8 servings

Old-Fashioned Rhubarb Crumble

This dessert combines humble, tart rhubarb with sugar, a little bit of spice, and a delicious buttery crumb topping for a classic family favorite.


for the filling
  • 2 lbs rhubarb, cut into about 1/2-in pieces
  • 1-1/3 cups sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
for the crumble
  • 1 cup all-purpose flour
  • 1 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 stick cold unsalted butter, diced into cubes, plus more for greasing


How to cook Old-Fashioned Rhubarb Crumble

  1. Preheat oven to 375 degrees. Lightly butter a 9"x13" baking dish.
  2. In a large bowl, stir together the filling ingredients.
  3. In a medium bowl, whisk together the flour through salt. Cut in the butter using a pastry cutter or your fingers until it resembles crumbs.
  4. Spread the rhubarb mixture into the prepared pan. Sprinkle the crumble evenly on top.
  5. Bake for about 40-45 minutes, until the filling is bubbling and the crumble is golden.
  6. Let cool for about 20-30 minutes before serving. Top with whipped cream or a scoop of vanilla ice cream, if desired.
Created using The Recipes Generator

I hope you give this old-fashioned rhubarb crumble a try! Let me know how it turns out in the comments below!


  1. I simply can't resist anything with crumble!

  2. Yum! I love a good crumble! I cannot wait until rhubarb season comes back around now!

  3. You really can never go wrong with a crumble!!!

  4. Your crumble on top looks perfect!

  5. old-fashioned recipes are most often my favorites! love that crumbly top.

  6. I really need to make a rhubarb dessert before it goes away! This sounds perfect.


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