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rhubarb crumble in enamel dish with ice cream

Easy Rhubarb Crumble

The Home Cook's Kitchen
A gorgeous, warming rhubarb crumble recipe. This is an easy recipe to make, and a twist on a classic.
5 from 4 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine Australian
Servings 6 people
Calories 239 kcal


Stewed Rhubarb

  • 500/17.5 g/oz rhubarb cut into 4cm/2" pieces
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1/3 cup water 3 floz


  • 2 tbsp butter not quite at room temp
  • 1/2 cup brown sugar
  • 1/2 cup rolled oats
  • 3/4 cup flour
  • 1/4 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • ice cream to serve


Stewed Rhubarb

  • Place rhubarb, sugar, water, and vanilla in a small saucepan.
  • Bring to the boil over medium-high heat, then reduce heat and simmer for 10 minutes until rhubarb is soft, but stil chunky.


  • Add all the dry ingredients together in a bowl. Add the butter and rub the dry ingredients and butter together with your fingtertips until it resembles chunky breadcrumbs or a crumble-like texture.

Assembly & Cooking

  • Preheat oven to 180C/350F.
  • Pour the rhubarb into a medium-sized oven proof dish.
  • Top with the crumble mixture.
  • Bake for 25-35 minutes, or until the crumble is browned on top.


Calories: 239kcalCarbohydrates: 47gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 10mgSodium: 44mgPotassium: 306mgFiber: 3gSugar: 27gVitamin A: 203IUVitamin C: 7mgCalcium: 95mgIron: 1mg
Keyword crumble, dessert, rhubarb crumble
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