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    You are in: Home / Recipes / Rhubarb Crumble Recipe
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    Rhubarb Crumble

    Rhubarb Crumble. Photo by **Tinkerbell**

    1/1 Photo of Rhubarb Crumble

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    CJAY's Note:

    This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: Rural Mennonite.

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    Serves: 12



    Units: US | Metric


    1. 1
      Cream brown sugar and butter. Add flour, cinnamon, and oatmeal. Press half of this mixture into a cookie sheet and cover with diced raw rhubarb. Cook white sugar, cornstarch, vanilla and water together. Pour this syrup over rhubarb and top with remaining crumbs. Bake 1 hour at 350*.

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    Ratings & Reviews:

    • on July 06, 2011


      Delicious use for my unending supply of fresh rhubarb. It was quick to make and had really nice flavour. I ran into problem with the pan size too, calling it a "crumble" I pictured it in more of a casserole dish, spooned out with ice cream. I also wanted to be able to bake it in a countertop (toaster) oven to save turning on my regular oven. So the bottom layer was mushy, as you might expect, but not necessarily in a bad way, everyone seemed to enjoy it. I will try again using a cookie sheet as the recipe calls for, and if it turns out more like a bar than a crumble, that'll be OK because it will still taste great.

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    • on June 02, 2010


      I didn't know what size cookie sheet to use for this, so I halved the recipe & made it in my small bar cookie pan (Pampered Chef stoneware), sprayed with non-stick cooking spray. The pan still seemed too large for the recipe so I made a dam with aluminum foil halfway across the pan & patted the crumble into just half of the pan. It was still a little thin feeling, but I know next time I'll just make the full recipe & can still use the bar cookie pan. I don't have any cookie sheets with sides, but that would be a must with this recipe, as the syrup would run right off the edge of a flat pan. The instructions don't say how long to cook the syrup either, so I boiled it hard & stirred for 2 minutes before pouring it over the rhubarb. It baked for the full 60 minutes and the final result tastes wonderful! Sweet & tart, crunchy & chewy. It's a very beautiful dessert! Thanks for sharing the recipe, CJAY! Made & enjoyed for June's Photo Forum event Undercover: Pies & Tarts.

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    Nutritional Facts for Rhubarb Crumble

    Serving Size: 1 (122 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 274.2
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 4.9 g
    Cholesterol 20.3 mg
    Sodium 75.7 mg
    Total Carbohydrate 49.3 g
    Dietary Fiber 1.6 g
    Sugars 35.0 g
    Protein 2.2 g

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