In this rhubarb crumble, tart rhubarb topped with a buttery oat crumble and baked to perfection. Serve warm with a scoop or two of vanilla ice cream.

You know that saying… easy as pie.

Well I think it should be “easy as crumble” because let’s face it… crumble is 800 times easier than pie.

Rhubarb Crumble l

No crust making, chilling or rolling to the perfect thickness. Making crumble is as easy as a quick rinse, chop, mix, sprinkle, bake and eat. With ice cream.

This is crumble has my name all over it. The filling is a simple combination of fresh rhubarb, brown sugar and lemon. The topping is just as simple… brown sugar, thick cut oats, cardamom and butter. But when baked together it becomes something wonderful. Plus, who doesn’t love a dessert that calls for butter?

Over the weekend I finished a little weeding, pulled some rhubarb and made this delectable crumble. I also read three books, got some sun and well, that’s it. It was fabulous.

Rhubarb Crumble l buttered baking dish

Start by schmearing 8×11 baking dish with a half tablespoon of butter.

Rhubarb Crumble l rhubarb

Meet my home grown rhubarb. I literally just pulled these from my garden and made this crumble right after. It doesn’t get better than that.

Rhubarb Crumble l trimmedRhubarb Crumble l bite size

First, trim of the ends and then chop the rhubarb into bite-size pieces and throw them in to a big bowl.


Rhubarb Crumble l brown sugarRhubarb Crumble l cornstarchRhubarb Crumble l kosher salt

Next add in 3/4 cup of light brown sugar, 1/4 cup of cornstarch with a couple pinches (about 1/4 teaspoon) of kosher salt.



Rhubarb Crumble l half a lemon

Then squeeze 1/2 of a juicy lemon, or 1 tablespoon.

Rhubarb Crumble l toss

Next, give it a toss to combine.

Rhubarb Crumble l spread into pan

Then spread it into the buttered baking dish.

Rhubarb Crumble l flour

If you think the rhubarb filling was easy, wait until you see the crumble. First, measure and add 3/4 cup of all purpose flour into a bowl.

Rhubarb Crumble l brown sugar 2Rhubarb Crumble l add oatsRhubarb Crumble l cardamom

Then add 3/4 cup of light brown sugar, 3/4 cup of oats and 1/2 teaspoon of cardamom.


Rhubarb Crumble l salt

Lastly add a 1/4 teaspoon of kosher salt.

Rhubarb Crumble l stir to combine

Then stir and break up all the light brown sugar clumps.

Rhubarb Crumble l cut butterRhubarb Crumble l drop

Next, slice up one stick of cold unsalted butter and then add it into the bowl with the oats and brown sugar.

Rhubarb Crumble l rock

Then grab a pastry cutter and work the butter into the dry ingredients. Try not to make a mess. It’s helpful if you use a big enough bowl. When will I learn?

Rhubarb Crumble l top with crumble

Sprinkle the crumble over the rhubarb and bake it in a 350° oven until brown and bubbly. That’s it!

Rhubarb Crumble l baked

Depending on the size of your rhubarb pieces, it should take 45-60 minutes.

Rhubarb Crumble l bubbly

You can always tell because the rhubarb is tender and the juices are bubbling along the sides of the dish. Allow the crumble to cool for about 20 minutes or so before serving.

Rhubarb Crumble ll

Oh yes. Yes, yes, YeS, yEs, YES! This is spring on a plate or in a bowl, depending.

Truth: I had two helpings. There, I said it.

Rhubarb Crumble via #dessert

I’m not typically a warm dessert and cold ice cream kind of gal, unless it’s crumble. For some reason it just makes sense. So go on and serve this delicious rhubarb crumble with a scoop or two of vanilla ice cream and maybe a cup of coffee. I know you’ll love it!

Enjoy! And if you give this Rhubarb Crumble recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Rhubarb Crumble via

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Rhubarb Crumble
Yield: 8-10 servings

Rhubarb Crumble

Tart rhubarb topped with a buttery oat crumble and baked to perfection. Serve warm with a scoop or two of vanilla ice cream.

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes


  • 1/2 tablespoon of butter, for baking dish
  • 8 cups fresh rhubarb, sliced 1/2 inch thickness
  • 3/4 cup light brown sugar
  • 1/4 cup cornstarch
  • juice from half a lemon
  • 1/4 teaspoon kosher salt
  • crumble topping
  • 3/4 cup all-purpose flour
  • 3/4 cup light brown sugar
  • 3/4 cup old fashioned rolled oats
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon kosher salt
  • 1 stick unsalted butter, cut into pieces
  • Serve with vanilla ice cream


  1. Preheat your oven to 350 degrees and butter an 8x11 baking dish.
  2. In a large bowl toss together the sliced rhubarb, brown sugar, cornstarch, kosher salt and lemon juice. Spread the rhubarb mixture evenly into the prepared baking dish.
  3. For the crumble; combine the flour brown sugar, oats, salt and cardamom in a bowl. Drop in the butter pieces and using a pastry cutter, blend the butter into the dry ingredients until only small crumbs remain.
  4. Sprinkle the crumble over top of the rhubarb and bake for 45-60 minutes or until the crumb is deep golden and the rhubarb is tender and bubbly.
  5. Serve warm with vanilla ice cream.

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