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Old-Fashioned Rhubarb Crumble

Old-fashioned rhubarb crumble with tender, juicy rhubarb and a golden butter crumble topping. Baked until the filling bubbles and the crust turns crisp, then cooled for easy serving.
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Prep Time 15 minutes
Cook Time 40 minutes
cooling 15 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For filling
  • 6 cup fresh rhubarb
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
For crumble
  • 1.5 cup all-purpose flour
  • 0.75 cup brown sugar
  • 0.5 cup butter cold and cubed
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the oven and baking dish
  1. Preheat the oven to 375°F, then butter a 2-quart baking dish. Set the dish aside so it’s ready to fill.
Make the rhubarb filling
  1. Toss the rhubarb with sugar, cornstarch, and vanilla until evenly coated. Spread the mixture in the prepared baking dish to form an even layer.
Make the crumble topping
  1. Combine flour, brown sugar, and salt, then cut in the cold butter until the mixture looks like coarse breadcrumbs. Keep working until no large butter chunks remain.
Assemble and bake
  1. Sprinkle the crumble evenly over the rhubarb so the surface is fully covered. Place the dish on a sheet pan and bake for 35-40 minutes until the topping is golden and the filling is bubbling.
Cool and serve
  1. Let the crumble cool for 15 minutes before serving. Serve warm with vanilla custard or ice cream.

Notes

Pro tip: Use cold butter for the crumble so it turns crisp and golden instead of melting into the filling. Store leftovers covered in the refrigerator for up to 3 days; rewarm in a 350°F oven for 10-15 minutes. Freezing is not recommended because the rhubarb texture softens after thawing. For a lighter version, swap half the butter in the crumble for an equal amount of chilled coconut oil; the topping will be slightly less buttery but still crisp.