Rhubarb Crumble Recipe
Rhubarb Crumble Recipe photo by Taste of Home

Rhubarb Crumble Recipe

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To tell you the truth, I'm not sure how well my crumble keeps...we usually eat it all in a day! You can skip the apples and strawberries in the recipe—like I do sometimes—But they do make this quick-and-easy dessert extra good. Although our address in Alberta, our farm's actually just inside the Saskatchewan border. We grow grain and raise cattle. Our children are 10 and 7.
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 6-8 servings


  • 3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
  • 1 cup diced peeled apples
  • 1/2 to 1 cup sliced strawberries
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons cold butter
  • 2/3 cup packed brown sugar
  • 2/3 cup quick-cooking oats
  • Vanilla ice cream, optional

Nutritional Facts

1 piece: 227 calories, 6g fat (4g saturated fat), 15mg cholesterol, 191mg sodium, 41g carbohydrate (29g sugars, 2g fiber), 2g protein


  1. Combine rhubarb, apples and strawberries; spoon into a greased 8-in. square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside.
  2. In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture.
  3. Bake at 350° for 40-50 minutes or until lightly browned. Serve warm or cold with a scoop of ice cream if desired. Yield: 6-8 servings.
Originally published as Rhubarb Crumble in Country Woman March/April 1993, p29

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Reviewed May. 20, 2012

"Made this for years. Gret just the way it is, but only use fresh fruit."

Reviewed Jul. 25, 2010

"This was easy and very delicious. I didn't have any apples, so I left them out. I have made this a few times.I have also doubled it and put it in a 9x13 pan."

Reviewed Jul. 13, 2009

"This recipe is simple and very delcious! The QB"

Reviewed May. 29, 2008

"Absolutely the BEST rhubarb dessert that my family ever ate.

Thank you for the recipe."

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