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Crumb-Topped Rhubarb Recipe

Crumb-Topped Rhubarb Recipe

Almost every home in our part of the country has a rhubarb patch, so we're always on the lookout for new rhubarb recipes. I've been making this particular recipe for a long time - I discovered it in a cookbook I received when my husband and I were married in 1950. It's one of my favorites.
TOTAL TIME: Prep: 10 min. Bake: 40 min. YIELD:6-8 servings


  • 3 cups diced fresh or frozen rhubarb
  • 1 tablespoon all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup quick-cooking or rolled oats
  • 6 tablespoons butter or margarine, softened


  • 1. In a mixing bowl, combine rhubarb, flour, sugar, cinnamon and salt. Spoon into a greased 12-in. x 8-in. x 2-in. baking dish; set aside. Combine flour, brown sugar and oats. Cut in butter until crumbly; sprinkle over rhubarb mixture. Bake at 350° for 40 minutes or until lightly browned and bubbly. Yield: 6-8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts

1 each: 230 calories, 9g fat (5g saturated fat), 23mg cholesterol, 131mg sodium, 37g carbohydrate (27g sugars, 2g fiber), 2g protein.

Reviews for Crumb-Topped Rhubarb

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Reviewed Jun. 4, 2013

"I followed the recipe step-by-step and I ended up with a soupy mess. I baked it at 350 for 65 minutes and it never did set up. What an awful waste of fresh rhubarb and ingredients! :-("

Reviewed Jun. 28, 2011

"So easy & so delicious!"

Reviewed Jun. 6, 2011

"quick and easy and very very yummy! I might use a little less butter next time because I like my topping dryish, but really really good!"

Reviewed Jul. 7, 2010

"this was very quick and easy to make, and very delicious, a big hit with everyone!"

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