How to make a rhubarb crumble

Updated March 21, 2017

Rhubarb is a forgotten treasure for many of us, but it makes a great dessert course for a lunch or dinner with family and friends. Rhubarb crumble is easy to make, cook and serve either warm or cold. Add lashings of custard or double cream for the perfect rhubarb crumble.

Preheat the oven to 180 degrees C (350F).

Cut the rhubarb stalks off the plant. These stalks look like red pieces of celery. Rinse to remove any of the soil and strip them of any of the stringy pieces of cellulose. Cut them into 1.25 cm (1/2 inch) pieces. Put them into the pie pan.

Toss the granulated sugar and 30 ml (2 tbsp) of flour into the pie pan. Stir to mix all the ingredients.

Mix 125 ml (1 cup) of granulated sugar, 125 ml (1 cup) flour, oatmeal, salt, cinnamon and baking powder in a small bowl. Stir until all of these ingredients are thoroughly combined.

Crack the egg into another small bowl and use a whisk or egg beater to beat the egg until it begins to expand in the bowl and turn a lemony yellow colour. Add the beaten egg to the sugar-flour mixture in the other small bowl.

Spread the sugar-flour-egg mixture -- this makes the crumble or crust -- over the top of the rhubarb pieces that are in the pie pan. Shake the pan to make the crumble settle into the rhubarb.

Melt the butter and drizzle it over the top of the rhubarb crumble.

Bake in the oven for about 40 minutes. The rhubarb crumble will brown on top and you will see evidence of a thick sticky syrup underneath the crumble. Serve warm or cold.


Rhubarb crumble is delicious topped with vanilla ice cream, custard or whipped cream.


Do not eat any other part of the rhubarb plant other than the stalks.

Things You'll Need

  • 1 litre (4 cups) rhubarb
  • 500 ml (2 cups) granulated sugar
  • 30 ml (2 tbsp) flour
  • 125 ml (1/2 cup) oatmeal
  • 250 ml (1 cup) flour
  • 5 ml (1 tsp) baking powder
  • 1 Egg
  • Pinch of salt
  • 5 ml (1 tsp) cinnamon
  • 125 g (1/2 stick) butter
  • Deep pie pan
  • Whisk or egg beater
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About the Author

Lesley Barker, director of the Bolduc House Museum, authored the books "St. Louis Gateway Rail—The 1970s," published by Arcadia, and the "Eye Can Too! Read" series of vision-related e-books. Her articles have appeared in print and online since the 1980s. Barker holds a Bachelor of Arts in sociology from Washington University and a Master of Arts in Teaching from Webster University.