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rhubarb crumble with rhubarb pieces on a plate

Rhubarb Crumble

This rhubarb crumble recipe is the perfect balance of tart and sweet, featuring tender, tangy rhubarb topped with a buttery, golden crumble. It's a simple, comforting dessert that celebrates the bold, mouth-puckering flavor of fresh rhubarb—ideal for spring and early summer. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this classic treat brings nostalgic flavor with every bite.
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Prep Time 30 minutes
Cook Time 55 minutes
Servings 15 squares

Equipment

  • 9 x 13 baking dish
  • pastry blender

Ingredients
  

Crumble

  • 1 cup sugar
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 cup butter room temperature

Filling

  • 6 cups rhubarb cut into bite sized pieces
  • 1-1 1/2 cup sugar
  • 1 1/2 tbsp cornstarch
  • 1 tsp vanilla

Instructions
 

  • Preheat the oven to 350º and prepare a baking dish.
  • To make the crumble, mix together flour, sugar, baking powder, and salt. Mix in the egg and vanilla. With a pastry blender, cut in the butter until the mixture is crumbly. Cut the recipe in half if you want a thinner crust or if you're using a smaller baking dish.
  • Press some of the crumble to the bottom of a 9x13 dish. The thicker the crust, the more like a bar your dessert will be.
  • In a medium bowl, combine 6 cups of rhubarb with 1 cup sugar, 1 1/2 tbsp cornstarch, and 1 tsp vanilla. Mix until all the fruit is coated with the sugar mixture.
  • Add the fruit mixture to the crust and top with crumble. Refrigerate any unused crumble for another recipe.
  • Bake for 45-55 minutes or until the rhubarb is bubbly and the top is golden.