This rhubarb crumble is perfectly sweet and slightly tart! This easy summer dessert recipe comes together in just a few very simple steps. Serve it warm with a scoop of vanilla ice cream for a delicious treat everyone will love.
What Make This Rhubarb Crumble Recipe So Good
- It’s one of the easiest desserts you’ll ever make! Make your filling, make your crumble, then pop it in the oven – that’s it.
- The sugar curbs some, but not all, of that delicious sour rhubarb flavor. Rhubarb is one of those foods that cannot be eaten raw, but when cooked it’s delicious! You will always find rhubarb paired with sugar to help balance out its extremely tart flavor. This recipe is careful not to overdo it on the sugar, allowing that sour rhubarb flavor to gently shine through.
- It works well with most fruits! Add 1 cup of your favorite berry to this rhubarb crumble for an extra tasty addition.
Key Ingredients For Rhubarb Crumble
Rhubarb – Either fresh or frozen rhubarb will work in this recipe. The most important thing to remember when preparing your rhubarb for this recipe, is to cut it in even-sized 1-inch pieces. This will ensure the rhubarb cooks evenly and perfectly tender.
Oats – I recommend using rolled oats in this rhubarb crumble, though quick oats will work as well. Avoid steel cut oats as they can take longer to cook. Oats give incredible texture to the crumble in this recipe, and even soak up a bit of that delicious juice released by the rhubarb during baking.
Brown Sugar – Feel free to use all white sugar in this recipe! I prefer brown sugar for its caramel-y flavor and truly believe it makes a great addition to the taste of this rhubarb crumble. Though if you don’t have brown sugar, you can easily swap it out for whatever sugar you’d like.
- Make things even easier on yourself and use the same bowl to mix up your crumble as you used to mix up the filling. A little cross-contamination of flavors between the filling and topping is totally ok in this recipe. Everything is going to the same place, so don’t stress about it!
- If you’re worried about rhubarb pieces sticking to your baking dish, you can lightly grease it with some butter. What I do is take the the wrapper from the stick of butter I’ll be using in my crumble, and run the inside of the wrapper along the inside of my baking dish before adding the filling.
- Let the crumble cool slightly before serving. If you plan on topping your rhubarb crumble with ice cream, you’ll want to let it cool outside of the oven for at least 15 minutes.
Other Easy Dessert Recipes
- Keto Chocolate Mousse
- Classic Fried Apples
- Paleo Rhubarb Tart
- Flourless Keto Chocolate Torte Dessert
- Vegan Cookie Dough
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- Large bowl
- 9×13 baking dish
For the filling:
- 2 pounds rhubarb sliced into 1-inch pieces
- ½ cup sugar
- ¼ cup flour
- 1 teaspoon vanilla extract
For the crumb topping:
- 1 cup flour
- ½ cup oats see Notes
- ¾ cup brown sugar
- 6 tablespoons butter melted
- Preheat oven to 375° Fahrenheit.
- Mix together all filling ingredients in a large bowl, then transfer to a 9×13-inch baking dish.
- Mix together all crumb topping ingredients in a bowl and crumble mixture over top of the filling.
- Bake for 40-45 minutes or until golden brown.
- Make it Vegan: Use melted vegan butter or coconut oil in place of the butter in this recipe.
- Make it Gluten-Free: Use gluten-free flour in place of the flour in both the filling and crumb topping.
- Oats: I recommend using rolled oats or quick cook oats in this recipe.
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Hi! I’m Sam, a travel, food and fitness enthusiast from the New York metro area. I love creating new and inventive recipes, and my favorite part is sharing them with others. My love of food goes all the way back to my early childhood, I grew up cooking alongside my mom and Nonna – the two best cooks I know! When I’m not in the kitchen, I’m either planning my next vacation, spending time outdoors (preferably on a beach), or bingeing Netflix’s latest docu-series. My passion for eating and living well led me to create the blog and Instagram account, Sam Does Her Best, where I health-ify my favorite comfort foods. I’m a big believer that good-for-you food can still be exploding with flavor and (most importantly) easy to make. I’m thrilled to be here at 40 Aprons doing what I do best – creating, photographing, and sharing delicious recipes with you all!