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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
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • cup water 3 floz


  • 2 tablespoon butter not quite at room temp
  • ½ cup brown sugar
  • ½ cup rolled oats
  • ¾ cup flour
  • ¼ teaspoon ground cardamom
  • ½ teaspoon 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.
Keyword crumble, dessert, rhubarb crumble