How to make Classic Rhubarb Crumble

Rhubarb Crumble is such a classic dessert, it's easy to make and delicious to eat #rhubarb #crumble #recipe #dessert

Dessert, Rhubarb | May 15, 2018 | By

I can’t believe I’ve never posted a recipe for Classic Rhubarb Crumble!  It’s a favourite dessert and always the very first recipe I make with the rhubarb from my garden, so I thought it was time to share it with you. 

Rhubarb growing in my garden, the first picking is always made into Classic Rhubarb Crumble

I am fortunate enough to have well-established crowns of rhubarb in my garden, they have been in the garden for at least 50 years if not longer and pop up every year providing an abundance of delicious rhubarb stalks. 

Chop the rhubarb into 3cm pieces for Rhubarb Crumble

Cut off the leaves and the ends and wash the stalks of rhubarb thoroughly.  Cut the rhubarb into even sized pieces about 3 cm long, but the size is less important than the fact that they are even so that they cook at the same time and you don’t end up with some being mush and others not cooked through. 

Put the rhubarb into an ovenproof dish for Rhubarb Crumble

Place the rhubarb pieces into a 450 ml (1 pint) ovenproof dish.

Add the sugar to the Rhubarb Crumble Add the sugar to the rhubarb.  I like to use a nice deep dish but you can use a flatter dish, it does change the ratio of crumble to rhubarb and can be a little dry. 

To make the crumble cut the butter into the flour for Rhubarb Crumble

 Now to make the crumble, put the flour in a large baking bowl and add the butter or spread.  Using a knife cut through the butter and flour.  Rub the butter into the flour until it looks like rough breadcrumbs for Rhubarb Crumble

 The pieces of butter will start to become smaller and covered in flour, once the pieces are about 1 cm across, you can go in with your hands and rub the butter an flour through your fingers until it is like large breadcrumbs.

Add the rolled oats and sugar to the crumble for Rhubarb Crumble

Add the rolled oats and sugar and stir into the mixture.

Classic Rhubarb Crumble

A classic combination of tart seasonal rhubarb and sweet oaty crumble, it's the perfect dessert to serve with custard. 

Course: Dessert
Cuisine: British
Keyword: rhubarb
Servings: 4
Author: Farmersgirl Kitchen
  • 350 grams rhubarb
  • 60 grams granulated sugar
  • 50 grams plain flour
  • 50 grams butter or spread
  • 50 grams rolled oats
  • 40 grams soft brown sugar
  1. Heat the oven to 180 C

  2. Wash the rhubarb and cut into 3 cm lengths, put into an oven proof baking dish.

  3. Put the flour and the butter or spread into a bowl, and rub the fat into the flour until it resembles breadcrumbs, stir in the rolled oats and soft brown sugar.
  4. Cover the fruit with the crumble mixture and bake in the oven for about 45 minutes until the fruit is bubbling and the crumble is golden brown.
Recipe Notes

Serve with custard, cream or ice cream, Classic Rhubarb Crumble is great with them all! 

A seasonal delight, Classic Rhubarb Crumble, a delicious combination of tart fruit and sweet oaty crumble #rhubarb #crumble #recipe


Spoon the crumble onto the rhubarb and sugar for Rhubarb Crumble

 Pile the crumble onto the rhubarb and sugar and place in the oven for 40-45 minutes until the fruit has released its juices and the crumble is golden brown. 

You don't need to add any liquid to the rhubarb it will make its own in the base of your Rhubarb Crumble

 There is something rather wonderful about the combination of tart rhubarb and sweet oaty crumble, it goes particularly well with a creamy custard, but I also like to serve Classic Rhubarb Crumble hot with cold ice cream, creme fraiche or cream.  You can also serve it cold just on its own, it’s a very simple dessert but like many simple recipes, there’something about it that is just so good. 

Serve your Rhubarb Crumble in generous portions with warm custard

 As the rhubarb season progresses, I start to experiment with different recipes for rhubarb, although Rhubarb Crumble is often on the menu.  Here are some of the other rhubarb recipes you might like to try: 

A delicious crisp pastry tart filled with sweet roasted rhubarb and almond frangipane sponge

Rhubarb Bakewell Tart 


Rhubarb and Orange Dessert

Cool Rhubarb and Orange Fool

Rhubarb, Mango, White Chocolate and Almond Cake

 Rhubarb, Mango, White Chocolate and Almond Cake

Easy Rhubarb Mille Feuille

Easy Rhubarb Millefeuille

Rhubarb and Ginger Jam recipes

Rhubarb and Ginger Jam

Like this content? Sign up for free updates.

Leave a Reply


6 Comment threads
5 Thread replies
Most reacted comment
Hottest comment thread
7 Comment authors
Jacqueline MeldrumSamathaJenny PaulinHelen at Casa CostelloDannii Recent comment authors

This site uses Akismet to reduce spam. Learn how your comment data is processed.

newest oldest most voted
Notify of

I’m a big fan of rhubarb crumble and I’ve been making a lot lately with last year’s crop in the freezer. I’ve taken to adding some stem ginger too, for a little kick!


Such a classic dessert. This brings back so many happy memories, as my man would make it every Sunday.

Helen at Casa Costello

I have to admit I’ve never even baked with rhubarb! A childhood of being forced (I probably wasn’t forced but that’s how I’ve interpreted it) to eat rhubarb with hardly any sugar has frightened me off. I must admit I’m actually quite keen to start experimenting with it now though (now I have power over the sugar quantity). I have pinned your recipe as it seems a good place to start. Feel free to join in with #BakeoftheWeek with your delicious recipe too x

Jenny Paulin

such a classic dessert. it is one of my Mum’s favourites. yours looks so yummy . thank you for sharing with #Bakeoftheweek x


We just signed up for an allotment, and we have a rhubarb plant on it! I can’t wait to try this recipe, it will be a welcome treat.

Jacqueline Meldrum

I love rhubarb crumble. It’s my favourite. With custard of course! Shared!