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Rhubarb Crumble Recipe
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5 from 3 votes

Rhubarb Crumble

This Rhubarb Crumble is sweet and surprisingly tart with a crunchy crumbly topping. A new favorite for my family and it will be for yours too!.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: English
Keyword: rhubarb
Servings: 1 8"x8" dish
Calories: 1301kcal
Author: Cery



  • 1 pint home canned rhubarb
  • 1/2 tsp homemade vanilla extract
  • 1/4 tsp ground cinnamon


  • 1/8 tsp sea salt
  • 1/4 tsp ground cinnamon
  • 1/4 cup cold butter (1/2 stick) cut into cubes
  • 1/3 cup organic brown sugar packed
  • 2/3 cup organic flour of your choice
  • 2/3 cup organic rolled oats



  • Preheat oven to 350 degrees F
  • Butter an 8" square baking dish.
  • Mix the vanilla and ground cinnamon into the canned rhubarb and spread evenly in the bottom of the baking dish.


  • Mix the brown sugar, flour, and sea salt in a mixing bowl.
  • Add the butter to the sugar/flour mixture. With a pastry blender, cut the butter in until the mixture is the size of peas.
  • Mix the oats into the sugar/flour/butter.
  • Sprinkle crumble mixture evenly over the top of the filling.
  • Bake in the preheated oven for 30-40 minutes until crumble is golden brown and filling is bubbling.
  • Serve warm with fresh cream.


Calories: 1301kcal | Carbohydrates: 195g | Protein: 21g | Fat: 51g | Saturated Fat: 30g | Cholesterol: 122mg | Sodium: 741mg | Potassium: 1745mg | Fiber: 17g | Sugar: 77g | Vitamin A: 1901IU | Vitamin C: 38mg | Calcium: 522mg | Iron: 8mg