With its tangy rhubarb filling and crisp, buttery topping, Old Fashioned Rhubarb Crumble is a classic dessert that never goes out of style.
Kate’s Recipe Rundown
I look forward to rhubarb season every spring. There’s just something about tart rhubarb that begs to be made into dessert!
This Old Fashioned Rhubarb Crumble strikes the perfect balance between sweet and tart. It’s simple to make, it requires basic pantry/refrigerator staples, and it’s absolutely delightful served warm with a scoop of vanilla ice cream on top.
If you have more rhubarb to use, don’t miss these classic Rhubarb Custard Bars or this old fashioned Rhubarb Cake. They’re perfect for spring.
Enjoy! Kate
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Ingredients
- You’ll need 3–4 large stalks of fresh rhubarb for this recipe. Late April/early May is when I start to see it at grocery stores in Chicago. If I’m the lucky recipient of home-grown rhubarb from friends, I’ll usually make some rhubarb sauce with any extra!
- Be sure to use unsalted butter here. If it’s salted, omit the salt. The tartness of the rhubarb doesn’t pair well with too much salt.
How to Make Old Fashioned Rhubarb Crumble
- Toss the rhubarb with the flour, white sugar, egg, and baking powder.
- Transfer to a greased baking dish.
- Cut the butter into the brown sugar, flour, and salt until it’s crumbly. You can use a pastry blender, two forks, or your hands for this.
- Pour over the rhubarb mixture, and bake for 30–35 minutes, or until golden brown on top.
📖 Recipe
Old Fashioned Rhubarb Crumble
This sweet and tart crumble is perfect for spring!
Ingredients
For the rhubarb mixture:
- 4 cups chopped rhubarb
- 1 cup flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 egg beaten
For the topping:
- ½ cup unsalted butter cold
- 1 cup brown sugar
- ½ cup flour
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking dish.
- In a large bowl, toss together the rhubarb, 1 cup flour, granulated sugar, baking powder, and beaten egg.4 cups chopped rhubarb, 1 cup flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1 egg
- Pour into the prepared baking dish.
- Cut the butter into small cubes.
- Place the brown sugar, ½ cup flour, salt, and cubed butter into the now-empty bowl. Use a fork, pastry blender, or your hands to cut the butter into the flour mixture until pea-sized lumps form.½ cup unsalted butter, 1 cup brown sugar, ½ cup flour, ½ teaspoon salt
- Pour the mixture over the rhubarb mixture in the pan.
- Bake for 30–35 minutes, or until golden brown on top.
- Serve warm with ice cream or whipped cream on top.
Notes
Want to jazz up this recipe? Add one of the following:
- ½ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- zest of one lemon
- zest of one orange
Nutrition
Calories: 409kcalCarbohydrates: 73gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 51mgSodium: 219mgPotassium: 249mgFiber: 2gSugar: 52gVitamin A: 446IUVitamin C: 5mgCalcium: 115mgIron: 2mg
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