This Rhubarb Crumble balances tart-rhubarb filling with a sweet, crunchy crumble topping. The fruit is lightly thickened and gently sweetened with brown sugar, cornstarch, and a hint of lemon. The topping combines oats, flour, brown sugar, walnuts, and butter for a satisfying crunch. Baked until bubbly and golden, it's best served warm with cream, custard, or ice cream.
Here I am with another typical English dessert. What can I say I love my roots and the food! Whoever said English food was boring, hasn't had good English food!
I love rhubarb crumble as a change from a berry or apple crumble since rhubarb is so tart, it totally balances the sweet crumble and the sweet vanilla ice cream or custard normally served on top.
Crisps/ Crumbles are one of my favorite desserts to make, simple, large portions, everyone loves them. Check out my apple and blackberry crumble recipe too!
Tart Filling Meets Crunchy Walnut Crumble
- Rhubarb, Brown Sugar & Lemon Juice. Cooking these together gently on the stovetop brings out a juicy, glossy filling that balances tartness with just the right sweetness.
- Cornstarch. A small amount ensures the rhubarb filling thickens properly, preventing a watery base and making spoonable slices.
- Crumble Topping (Flour, Rolled Oats, Brown Sugar, Walnuts, Butter, Salt). A mix of oats and chopped walnuts adds a layered crunch. Cold butter rubbed in by hand creates that grabby, golden crumble texture we all love.
If you have strawberries on hand you could throw some in with the rhubarb mixture once its mixed through.
If you love rhubarb don't miss my rhubarb custard pie or rhubarb muffins!
How to Make Rhubarb Crumble
Serve with ice cream, homemade custard or whipped cream!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Family Favorite Rhubarb Crumble
This Rhubarb Crumble balances tart-rhubarb filling with a sweet, crunchy crumble topping. The fruit is lightly thickened and gently sweetened with brown sugar, cornstarch, and a hint of lemon. The topping combines oats, flour, brown sugar, walnuts, and butter for a satisfying crunch. Baked until bubbly and golden, it's best served warm with cream, custard, or ice cream.
- Total Time: 45 Minutes
- Yield: 6-8 Servings 1x
Ingredients
- 1lb Rhubarb, chopped into ½" pieces
- 100 grams (½ Cup) Light Brown Sugar
- 2 Tablespoons Cornstarch
- Juice of 1 Lemon
- 188 grams (1 ½ Cups) All-Purpose Flour
- 50 grams (½ Cup) Cup Rolled Oats
- Pinch of Salt
- 150 grams (¾ Cup) Light Brown Sugar
- 125 grams (1 Cup) Roasted Walnuts
- 6oz (¾ Cup) Cold Unsalted Butter
Instructions
- Preheat your oven to 350F/180C and get an 8 -9-inch plate ready.
- Clean and cut your rhubarb into one and a half inch pieces. Add the rhubarb and brown sugar to a medium size pot and cook over low heat.
- In a small bowl combine corn starch and lemon juice, whisk to combine until it is a smooth slurry with no lumps. Once the brown sugar is fully melted add the slurry and cook over medium heat for roughly 5 minutes, mixing the whole time. The rhubarb mix should have thickened and look shiny. Add the rhubarb mixture to the baking dish in an even layer.
- In a large bowl mix together and all-purpose flour, rolled oats, brown sugar, and salt. Add the roasted walnuts. Next, add the chunks of butter and use your hand to rub the butter into the dry mixture. It is done when you have a thick coarse meal texture.
- Sprinkle over rhubarb and bake for 30 minutes, or until the top is golden brown and the rhubarb is bubbling up the sides. Let cool for at least 20 minutes before serving. Best served with heavy cream, Birds custard, or ice cream.
Equipment
Buy Now → Notes
- You can definitely make rhubarb crisp ahead of time. Often when I make a crisp or a crumble I actually double the topping mixture and store half of it in the freezer for an easy crisp next time! For the rhubarb filling I would make up to 1 day ahead of time, then put the crumble on top of the fruit just before baking.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: English
Wendy says
Have been making Rhubarb Crumble forever! I too am English but have been transplanted to Langley, British Columbia, Canada. Just love rhubarb and grow it in the garden. Excellent as you say, with Ice cream, cream or Birds custard - yummy! Thanks for sharing this lovely recipe. I have tried the Rhubarb Crisp but must confess to liking the Crumble just a little bit more.
SUSAN F. BERTOCCHI says
Easy and delicious. I like that there is a lot of crumble too!
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Susan, so happy you enjoyed it! I love a large amount of crumble so glad you appreciated that 🙂 XX Liz
Tammy says
This is my first recipe review but this one was too outstanding not to write something! I’ve never really care for the rhubarb tartness but this recipe has changed my mind. I made a couple small changes, the brown sugar was not melting in the heavy pan I was using but a T of water helped get it started. I also cut the rhubarb lengthwise and then into 1 1/2” pieces because the stalks were really big. It was a big hit with my husband who grew up with his mother’s delightful rhubarb pies and sauces.
Elizabeth Waterson says
Thank you so much for coming back to review the recipe, Tammy. It really helps my blog to have star reviews, so I really appreciate it! So glad you and your hubby both enjoyed it! Take care!! XX Liz
Twen says
So yummy! I'm making it again tonight!
Elizabeth Waterson says
So happy yo hear that Twen, thank you so much for coming back to review the recipe, I appreciate it so much. Take care. XX Liz
Meena says
Tried this recipe, with lots of rhubarb in the uk. Recipe looked great and was so tempting. Made it today but my rhubarb mix was not as slurry as in the pics, seemed to require more liquid. Not sure what went wrong. The quantity of the crumble was quite a large amount and found amazingly too sweet. I’m probably try it again with 1/4 the amount of the sugar for crumble mix
Elizabeth Waterson says
Hi Meena you can definitely reduce the sugar in the crumble, I also love a large crumble ratio but if that is not your ideal feel free to reduce it. Thank you for coming back to share your review, I really appreciate it. XX Liz
Deb Weaver says
Fantastic! I skip the nuts. Sometimes I add strawberries. So good!
Elizabeth Waterson says
Yay! Thank you so much for coming back to review and rate the recipe Deb, it helps me so much! I am so pleased you enjoyed it. Adding strawberries sounds like a great addition! Take care! XX Liz
Marlene Henry says
BEST RUBARB CRUMBLE EVER!!!! Thank you for the delicious recipe, easy, quick and so yummy!
Elizabeth Waterson says
Hi Marlene, thanks so much for coming back to review the recipe! I am so pleased you enjoyed the crumble, it's one of our faves!!! Take care. XX Liz
Amy says
super easy recipe with an amazingly tasty result! will be making again 🙂
Jackie Bishop says
how much rhubarb does this recipe use
Elizabeth Waterson says
The recipe card calls for 1lb of rhubarb! Hope that helps! Let me know if you try the recipe! XX Liz