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This is the easiest rhubarb crumble recipe you’ll find. Follow the simple steps and you’ll have the most delicious rhubarb dessert recipe ready in no time!
If you know me, you know just how much I adore rhubarb.
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I grew up eating raw rhubarb dipped in sugar when I lived in Scotland, and much like the color purple, rhubarb has some sort of hold on me.
I love crunchy rhubarb yogurt!
I can’t explain it, but it’s as if I have some crazy connection with it, and it’s not waning in any way, shape or form!
This easiest rhubarb crumble recipe is the eighth rhubarb recipe that I am sharing with you.
You can always just type “rhubarb” in the search bar on my page, and the recipes will appear, but here are a few of them for your perusal. I hope you love rhubarb, too!
Easiest Rhubarb Jam
Rhubarb Crumble Ice Cream
Rhubarb Fool
If you’re lucky enough to live in a climate where you can grow rhubarb, it’s very easy to grow and comes back every year! Unfortunately for me, California’s weather isn’t conducive to growing rhubarb (trust me, I’ve tried!)
I hope you enjoy this easiest rhubarb crumble recipe, and remember, it can be used with so many other fruits, too!
NOTE: given that some ingredients are hard to come by right now, if you have no flour, you can blend up some rolled oats and even add some “as is” for a gluten free version. I have made this often for celiac friends and they love it (it is very good and doesn’t even taste gluten free)!
Easiest Rhubarb Crumble Recipe
Recipe by Christina Conte serves 6
FULL PRINTABLE RECIPE BELOW
Make the Crumble Topping
Cut the butter into the flour with two knives, then rub with your fingers until you have a crumble texture; then stir in the sugar.
Make the Rhubarb Filling/Base
- approximately 12 to 16 oz or 1 1/2 to 2 cups of partially cooked rhubarb, with sugar added (to your taste) enough for a pie dish -note, you don’t need to add corn starch for this dish
Assemble the Rhubarb Crumble
Step 1. Place the rhubarb filling in the bottom of a 9″ pie dish or 8″x 8″ pan.
Step 2. Sprinkle the topping on the rhubarb.
That’s it! Now you just have to pop it into the oven.
Bake the Dessert
Step 3. Bake at 400°F (205°C) for about 25 minutes or until golden brown.
Spoon into dishes and serve warm. You can serve it with fresh cream (lightly whipped in the US).
However, I’d highly recommend serving it with piping hot custard!
Enjoy your easiest rhubarb crumble and custard!
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Easiest Rhubarb Crumble Recipe - 1, 2, 3, Done!
Yield: 6 servings
Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 35 minutes
Super easy, 1, 2, 3, rhubarb crumble recipe that is just as delicious as it is easy to make!
Ingredients
Ingredients for the topping:
- 6 oz flour (1 1/4 cups) (substitute with oat flour (process or blend rolled oats) for a flour alternative)
- 4 oz butter (one stick)
- 2 oz sugar (1/4 cup)
Filling
- approximately 12 to 16 oz or 1 1/2 to 2 cups of partially cooked rhubarb, with sugar added (to your taste) enough for a pie dish -note, you don't need to add corn starch for this dish
Instructions
Crumble Topping Directions:
- Cut the butter into the flour with two knives, then rub with your fingers until you have a crumble texture, then stir in the sugar.
To Make the Rhubarb Crumble:
1. Place the filling in the bottom of a 9" pie dish or 8"x 8" pan.
2. Sprinkle the topping on the rhubarb.
3. Bake at 400°F (205°C) for about 25 minutes or until golden brown. Spoon into dishes and serve warm, but I'd highly recommend serving it with piping hot custard!
Notes
(Hint: remember the 1, 2, 3 and double to get 2, 4, 6 for the ingredient amounts!) Easy to remember!
Rhubarb crumble freezes exceptionally well.
Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 421Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 41mgSodium: 168mgCarbohydrates: 61gFiber: 2gSugar: 14gProtein: 4g
Nutrition info is estimated and does not include serving with custard.
Other rhubarb recipes from bloggers I know and trust ~
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easies rhubarb crumbl
