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.

Rhubarb Crumble l

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.

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. And 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?

To Make This Rhubarb Crumble You Will Need:

  • fresh rhubarb
  • light brown sugar
  • cornstarch
  • juice from half a lemon
  • kosher salt
  • all-purpose flour
  • light brown sugar
  • old fashioned rolled oats
  • ground cardamom
  • kosher salt
  • unsalted butter, plus more for greasing
  • vanilla ice cream, for serving

Rhubarb Crumble l buttered baking dish

Start by greasing an 8 x 11 baking dish with 1/2 tablespoon of butter.

Rhubarb Crumble l rhubarb

How pretty is my homegrown 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 trimmed

First, trim of the ends of the rhubarb.

Rhubarb Crumble l bite size

Slice it into 1/2-inch or so pieces and throw all of it in to a big bowl.

You will need 8 cups of rhubarb total.

Rhubarb Crumble l brown sugar

To the rhubarb add 3/4 cup of light brown sugar. 

Rhubarb Crumble l cornstarch

1/4 cup of cornstarch.

Rhubarb Crumble l kosher salt

 With a couple pinches (about 1/4 teaspoon) of kosher salt.

Rhubarb Crumble l half a lemon

Squeeze 1/2 of a juicy lemon, or about 1 tablespoon.

Rhubarb Crumble l toss

Give it a toss to combine.

Rhubarb Crumble l spread into pan

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. Measure and add 3/4 cup of all-purpose flour into a bowl.

Rhubarb Crumble l brown sugar 2

To it add 3/4 cup of light brown sugar.

Rhubarb Crumble l add oats

3/4 cup of old fashioned rolled oats.

Rhubarb Crumble l cardamom

 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

Use a spatula to break up all the light brown sugar clumps and mix to combine.

Rhubarb Crumble l cut butter

Next, slice up one stick of cold unsalted butter.

Rhubarb Crumble l drop

 Drop it into the bowl with the oats and brown sugar.

Rhubarb Crumble l rock

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 on the middle rack of your preheated 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

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Yield: 8 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.


  • 1/2 tablespoon butter, for baking dish
  • 8 cups rhubarb, sliced 1/2 inch thickness
  • 3/4 cup light brown sugar
  • 1/4 cup cornstarch
  • 1/2 lemon, juiced
  • 1/4 teaspoon kosher salt


  • 3/4 cup unbleached 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
  • 1/2 cup unsalted butter, cut into pieces



  • Preheat your oven to 350° and butter an 8x11 baking dish.
  • 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.


  • 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.
  • 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.
  • Serve warm with vanilla ice cream.
Serving: 1g, Calories: 379kcal, Carbohydrates: 64g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 32mg, Sodium: 171mg, Potassium: 461mg, Fiber: 4g, Sugar: 42g, Vitamin A: 503IU, Vitamin C: 13mg, Calcium: 151mg, Iron: 2mg