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    Home » Dessert » Crumble & Crisps

    Rhubarb Crumble

    Published: Jun 14, 2019 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

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    rhubarb crisp just baked to golden perfection

    Rhubarb crumble is a delicious crisp recipe made with the tart bright pink Rhubarb and topped with a sweet crunchy crumble topping. This beautiful English dessert is a family favorite!

    rhubarb crisp served in a large white bowl on a pink surface with a white and blue stripped linen

    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.

    Let's get to the recipe.

    Jump to:
    • What Is Rhubarb
    • What are the ingredients for Rhubarb Crisp
    • How do you make Rhubarb Crisp?
    • Can you make Rhubarb Crisp ahead of time?
    • More rhubarb recipes
    • Recipe Card
    • Recipe Ratings & Comments

    What Is Rhubarb

    Technically a vegetable but most often used as a fruit these stalks are super tart! Known for their bright pink color

    rhubarb stalks on a pink background

    What are the ingredients for Rhubarb Crisp

    • Rhubarb
    • Light Brown Sugar- I only sweeten the rhubarb with 100 grams (½ cup) of brown sugar but if you like it sweeter use up to 200 grams (1 Cup)
    • Lemon
    • All-Purpose Flour/ Plain Flour
    • Rolled Oats aka Old Fashioned Oats
    • Pinch of Salt
    • Light Brown Sugar you could use granulated sugar if that is all you had on hand but I prefer the warmth of brown sugar
    • Roasted Walnuts
    • Butter- Cold! You want it cold so you can rub it into the flour mixture

    While it's not traditional and not my preference you could add ½ a teaspoon of cinnamon to the rhubarb mixture or the crumble if you love ground cinnamon.

    If you have strawberries on hand you could throw some in with the rhubarb mixture once its mixed through.

    Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

    spoon inside rhubarb crumble with heavy cream on a pink surface with a white and blue stripped linen

    How do you make Rhubarb Crisp?

    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.

    chopped rhubarb on a black cutting board on a pink surface

    Add the rhubarb and brown sugar to a medium size pot and cook over low heat. I only use 100 grams (½ Cup) of brown sugar because I enjoy the tart flavors but feel free to use up to another ½ cup if you want a sweeter rhubarb filling.

    In a small bowl combine corn starch and lemon juice, and whisk to combine until it is a smooth slurry with no lumps.

    chopped rhubarb adn brown sugar in a small metal pot
    lemon juice slurry in a small white bowl

    Once the brown sugar is fully melted add the slurry and cook over medium heat for roughly 5 minutes, make sure to stir the whole time. The rhubarb mix should have thickened and look shiny. Transfer the rhubarb from the saucepan to the prepared pan, I used a 9-inch pie dish but the beauty of a crumble is you can use any shape dish you want!

    stewed rhubarb before crisp mixture is put on top on a pink surface with a white and blue stripped linen

    In a large bowl add the all-purpose flour, rolled oats, brown sugar, and salt. Mix until fully combined.

    flour, oats, brown sugar in a small glass bowl on a pink surface with a white and blue stripped linen

    Add the roasted walnuts, mix to combine.

    Then the chunks of butter and use your hand to rub the butter into the dry mixture.

    roasted walnuts added to crumble mixture
    chunks of butter on top of crumble ingredients

    The crumble/ crisp topping is mixed when you have a thick coarse meal texture. 

    hand holding rhubarb crumble topping on a pink surface with a white and blue stripped linen

    Sprinkle over rhubarb and bake for 30 minutes, or until the top is golden brown and the rhubarb is bubbling up the sides of the dish.

    rhubarb crumble before baking on a pink surface with a white and blue stripped linen
    on a pink surface with a white and blue stripped linen

    Let the rhubarb crisp cool for at least 20 minutes before serving. This dessert is best served with heavy cream, Birds custard, or ice cream. 

    rhubarb crisp just baked to golden perfection on a pink surface

    Can you make Rhubarb Crisp ahead of time?

    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.

    More rhubarb recipes

    My rhubarb custard pie was shockingly a huge success with my sisters, they can be quite picky sometimes but they literally argued over the last bites of this pie!

    Rhubarb muffins are a delicious out-of-the-ordinary muffin recipe.

    Fruits of the forest pie has all of your favorite traditional pie ingredients like apples and berries plus gorgeous rhubarb!

    cream served on top of rhubarb crisp on a pink surface with a white and blue stripped linen

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    rhubarb crisp just baked to golden perfection

    Rhubarb Crumble

    ★★★★★

    5 from 8 reviews

    Print Recipe
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    Rhubarb crumble is a delicious crisp recipe made with the tart bright pink Rhubarb and topped with a sweet crunchy crumble topping. This beautiful English dessert is a family favorite!

    • Total Time: 45 Minutes
    • Yield: 6-8 Servings 1x

    Ingredients

    Units Scale
    • 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

    1. Preheat your oven to 350F/180C and get an 8 -9-inch plate ready.
    2. 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.
    3. 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.
    4. 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.
    5. 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

    oxo food scale

    OXO Kitchen Scale

    Buy Now →
    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 15
    • Cook Time: 30
    • Category: Dessert
    • Method: Bake
    • Cuisine: English

    Keywords: rhubarb dessert, rhubarb crisp, rhubarb crumble

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    1. Amelia says

      July 30, 2019 at 10:08 am

      YES YES YES a million times YES! My obsession is so real right now with Rhubarb! I made this last thursday and pretty much had for breakfast lunch and dinner the following day! This is SOOOO GOOD

      ★★★★★

      Reply
    2. Wendy says

      May 07, 2020 at 7:55 pm

      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.

      ★★★★★

      Reply
    3. SUSAN F. BERTOCCHI says

      May 16, 2020 at 1:43 pm

      Easy and delicious. I like that there is a lot of crumble too!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 16, 2020 at 7:42 pm

        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

        Reply
    4. Tammy says

      May 21, 2020 at 9:19 am

      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.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 21, 2020 at 9:28 am

        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

        Reply
    5. Twen says

      May 25, 2020 at 4:51 pm

      So yummy! I'm making it again tonight!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 26, 2020 at 8:58 am

        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

        Reply
    6. Meena says

      May 30, 2020 at 12:35 pm

      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

      Reply
      • Elizabeth Waterson says

        June 01, 2020 at 8:33 am

        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

        Reply
    7. Deb Weaver says

      June 14, 2020 at 7:40 am

      Fantastic! I skip the nuts. Sometimes I add strawberries. So good!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        June 14, 2020 at 9:59 am

        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

        Reply
    8. Marlene Henry says

      January 30, 2021 at 2:41 am

      BEST RUBARB CRUMBLE EVER!!!! Thank you for the delicious recipe, easy, quick and so yummy!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        January 30, 2021 at 4:34 pm

        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

        Reply
    9. Amy says

      September 12, 2021 at 11:12 am

      super easy recipe with an amazingly tasty result! will be making again 🙂

      ★★★★★

      Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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