Sweet, tangy, and topped with a buttery cinnamon crumble—this classic spring dessert is pure comfort in every bite!

When spring rolls around and rhubarb starts popping up at markets, there’s only one thing on my mind: rhubarb crumble. This nostalgic dessert is simple to make, incredibly satisfying, and just the right balance of tart and sweet. The juicy rhubarb filling bubbles beneath a golden, buttery crumble topping that’s slightly crisp with a hint of cinnamon—just the way grandma made it!

Whether you serve it warm with a scoop of vanilla ice cream or enjoy it cold with your morning coffee, this rhubarb crumble is a must-bake treat during rhubarb season.

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Ingredients

For the Rhubarb Filling:

• 4 cups fresh rhubarb, chopped (about 1-inch pieces)
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

For the Crumble Topping:

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter, cubed
• 1/2 teaspoon ground cinnamon
• Pinch of salt

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Instructions

1. Preheat & Prep

Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or a similar-sized pie dish.

2. Make the Rhubarb Filling

In a large bowl, toss together the chopped rhubarb, sugar, cornstarch, vanilla extract, and lemon juice until the rhubarb is evenly coated. Pour the mixture into your prepared baking dish and spread it out evenly.

3. Make the Crumble Topping

In a separate bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter, and use a pastry cutter, fork, or your fingertips to work it in until the mixture resembles coarse crumbs.

4. Assemble & Bake

Sprinkle the crumble topping evenly over the rhubarb filling. Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.

5. Cool & Serve

Let the crumble cool for at least 10–15 minutes before serving. Enjoy it warm on its own, or take it over the top with a scoop of vanilla ice cream or a dollop of whipped cream!

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Tips & Variations

• No fresh rhubarb? You can use frozen rhubarb—just thaw and drain it first.
• Add fruit: Strawberries or apples pair beautifully with rhubarb for a twist on the classic.
• Want it crispier? Add 1/2 cup rolled oats or chopped nuts to the crumble topping for extra texture.
• Make it gluten-free: Use a gluten-free flour blend in the topping.

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Storing & Reheating

• Fridge: Store leftovers covered in the fridge for up to 4 days.
• Reheat: Warm individual portions in the microwave or pop the whole dish back in a 300°F oven until heated through.

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Nutrition (Estimated per serving, serves 6–8)

Calories: ~280
Carbs: 42g
Fat: 11g
Sugar: 25g
Fiber: 2g

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This Rhubarb Crumble is the kind of dessert that feels like a warm hug. Rustic, sweet, and endlessly comforting—it’s the perfect way to celebrate rhubarb season.

Craving more spring desserts? I’ve got plenty! Just let me know what you’re baking next.