Why You’ll Love This Recipe

Perfect balance of sweet and tart flavors
Crispy buttery crumble topping
Easy homemade dessert with simple ingredients
Great way to use fresh rhubarb
Delicious served warm or cold
Perfect for family dinners and holidays
Comforting classic dessert everyone enjoys

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Rhubarb Filling

5 cups rhubarb, chopped
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract

For the Crumble Topping

1 cup all-purpose flour
3/4 cup rolled oats
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup unsalted butter, melted
Pinch of salt

Directions

Preheat the oven to 375°F and lightly grease a baking dish.
In a large bowl, combine chopped rhubarb, granulated sugar, cornstarch, and vanilla extract.
Spread the rhubarb mixture evenly into the prepared baking dish.
In another bowl, mix flour, oats, brown sugar, cinnamon, and salt.
Stir in the melted butter until crumbly.
Sprinkle the crumble topping evenly over the rhubarb filling.
Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbling.
Allow the crumble to cool slightly before serving.
Serve warm with vanilla ice cream or whipped cream if desired.

Servings and timing

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Strawberry Rhubarb Crumble: Add sliced strawberries for extra sweetness.
Nutty Crumble: Mix chopped pecans or walnuts into the topping.
Gluten-Free Version: Use gluten-free flour and oats.
Orange Twist: Add orange zest to the filling for citrus flavor.
Extra Crunchy: Increase the oats for a heartier topping.

Storage/Reheating

Store leftover rhubarb crumble covered in the refrigerator for up to 4 days.

To reheat, warm portions in the microwave or bake in the oven at 325°F until heated through.

The crumble can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What does rhubarb taste like?

Rhubarb has a tart flavor that becomes deliciously balanced when sweetened in desserts.

Do I need to peel rhubarb?

No, rhubarb does not usually need peeling unless the stalks are particularly tough.

Can I use frozen rhubarb?

Yes, frozen rhubarb works well. Thaw and drain excess liquid before using.

Why is my crumble topping not crispy?

Too much butter or overcrowding the topping can make it soft instead of crisp.

Can I make rhubarb crumble ahead of time?

Yes, you can prepare it ahead and bake when ready to serve.

What pairs well with rhubarb crumble?

Vanilla ice cream, whipped cream, or custard pair wonderfully with it.

Can I reduce the sugar?

Yes, but rhubarb is naturally tart, so reducing sugar will make the dessert more tangy.

Is rhubarb a fruit or vegetable?

Rhubarb is technically a vegetable, though it is commonly used like a fruit in desserts.

Can I add other fruits?

Yes, strawberries, apples, raspberries, and blueberries work especially well.

How do I know when the crumble is done?

The topping should be golden brown and the filling bubbling around the edges.

Conclusion

Prize Winning Rhubarb Crumble is a timeless dessert that perfectly combines tart rhubarb with a rich buttery topping. Easy to prepare and full of comforting flavor, this classic crumble is ideal for family dinners, seasonal gatherings, or simply enjoying a homemade treat. Served warm with ice cream or cream, it’s a dessert that never disappoints.

Prize Winning Rhubarb Crumble

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Prize Winning Rhubarb Crumble is a comforting dessert made with tender tart rhubarb and topped with a buttery golden oat crumble. This classic dessert is simple, flavorful, and perfect served warm with ice cream or whipped cream.

Author: Laura
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 375°F and lightly grease a baking dish.
In a large bowl, combine rhubarb, granulated sugar, cornstarch, and vanilla extract.
Spread the rhubarb mixture evenly into the prepared baking dish.
In another bowl, mix flour, oats, brown sugar, cinnamon, and salt.
Stir in melted butter until crumbly.
Sprinkle the crumble topping evenly over the rhubarb filling.
Bake for 40–45 minutes until the topping is golden brown and the filling is bubbling.
Allow the crumble to cool slightly before serving.
Serve warm with vanilla ice cream or whipped cream if desired.

Notes

Add sliced strawberries for a strawberry rhubarb version.
Mix chopped pecans or walnuts into the topping for extra crunch.
Use gluten-free flour and oats for a gluten-free variation.
Add orange zest for a citrus twist.
Increase the oats for a heartier crumble topping.
Store leftovers in the refrigerator for up to 4 days.
Freeze for up to 2 months and thaw before reheating.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 28 g
Sodium: 90 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 30 mg