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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.

Rhubarb crumble close-up picture, being scooped with a gold spoon.

What Make This 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

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.

Chef’s Tips

  • 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. 
Overhead picture of rhubarb crumble in baking dish with a scoop removed and ice cream on the side.

Other Easy Dessert Recipes

Recipe By: Sam Guarnieri

Rhubarb Crumble

Prep 5 minutes
Cook 45 minutes
Total 50 minutes
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 an easy treat everyone will love.
8 servings


  • 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.
    Rhubarb Crumble Process Photo 1
  • 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.
    Rhubarb Crumble Process Photo 3
  • 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.
Recipe yields approximately 8 servings. Nutritional values shown reflect information for 1 serving, not including ice cream. Macros may vary slightly depending on the specific ingredients used.

Approximate Information for One Serving

Serving Size: 1servingCalories: 318calProtein: 4gFat: 9gSaturated Fat: 6gTrans Fat: 1gCholesterol: 23mgSodium: 86mgPotassium: 397mgTotal Carbs: 56gFiber: 3gSugar: 34gNet Carbs: 53gVitamin A: 378IUVitamin C: 9mgCalcium: 123mgIron: 2mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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