Total Time
Prep 25 mins
Cook 30 mins

I got this recipe from the back of a pack of clarified butter. It is very easy to make and tastes oh so good! =)

Ingredients Nutrition


  1. Knead butter, clarified butter, flour, brown sugar and cinnamon into a dough.
  2. Wrap in cling film and chill for 15 minutes.
  3. Wash and clean rhubarb and cut into fingerthick pieces. Toss with vanilla sugar and fill into a pie dish (approx. 26cm in diameter).
  4. Crumble the dough using your fingers and cover the rhubarb with it.
  5. Sprinkle with cinnamon sugar to taste.
  6. In the preheated oven bake at 200°C for 25-30 minutes on the lowest rack.
Most Helpful

I'm sure I've said it before with other recipes, but THIS is the best Rhubarb Crumble ever. I believe 25 stars is more appropriate. ;) I've never had cinnamon with my rhubarb, but will from now on. I didn't have vanilla sugar, so I sprinkled the rhubarb with a tsp of vanilla before adding the topping. Ohhhhh Myyyyy. I was in crumble heaven. This has the perfect balance of sweet and tart....maybe just a little more tart, which is perfect in my book. Thanks so much Loula, for a delightful treat. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition. For those that might not have a scale, I measured each ingredient after weighing. These measurements are approximate: 100gr total butter = 1/2 cup 160gr flour = 1 cup 100gr brown sugar = 1/2 cup 600gr rhubarb = 5 cups 30gr vanilla sugar = 2 tbsp

Diana #2 May 08, 2010

Lovely crumble- vanished fast ! I did a mix of rhubarb and strawberries so it was a very pretty colour too !

katew November 16, 2011

I used only butter. Instead of vanilla sugar, I used lavender vanilla sugar I got from Rita. This crumble is so good. The top is sweet just enough and the filling kind of sour a little bit. It goes great together. Thanks Lalaloula :) Made for Make my recipe tag game

Boomette July 05, 2011