rhubarb crumble in enamel dish with ice cream

Easy Rhubarb Crumble

5 from 4 votes
COURSE: Dessert
CUISINE: Australian
KEYWORD: crumble, dessert, rhubarb crumble
PREP TIME: 10 minutes
COOK TIME: 45 minutes
TOTAL TIME: 55 minutes
SERVINGS: 6 people
CALORIES: 239kcal
AUTHOR: The Home Cook's Kitchen
A gorgeous, warming rhubarb crumble recipe. This is an easy recipe to make, and a twist on a classic.


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: 239kcal | Carbohydrates: 47g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 44mg | Potassium: 306mg | Fiber: 3g | Sugar: 27g | Vitamin A: 203IU | Vitamin C: 7mg | Calcium: 95mg | Iron: 1mg
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