Rhubarb Crumble

Delicious and slightly tart, this rhubarb crumble is another one of my favorite desserts.

So sorry for the long break between posts this past month. It's been a busy few weeks! But we're back with a incredibly delicious Rhubarb Crumble!

Often my sister will make this Friday nights for us to enjoy while watching a movie. It's a quick dessert to make, and it doesn't dirty many dishes at all. Altogether, it's pretty awesome, peoples!!

There's not too many ingredients, and you most likely already have them in your kitchen. We have a lot of rhubarb in our garden this year, so we'll make sure to pick most of it, cut it up and put it into the freezer so we can enjoy these desserts all year round!  

We always try and cut down on the sugar in this recipe as much as we can without making the rhubarb too tart. There is sugar content in this recipe, but only as much as necessary. I have yet to experiment with some sugar substitutes. I'll post a sugar free adapted version once I've experimented with it and found the perfect one. :)

I especially love the yummy crumble that is sprinkled over the rhubarb.  It adds something special to the dessert. You should try it for yourself!

Rhubarb Crumble


3 and 3/4 cups sliced rhubarb
1/3 cup granulated sugar (you might want to put a bit more in if you like it more sweet than tart)
3/4 cup all-purpose flour
1/2 cup cold unsalted butter, cut into pieces
1/4 cup packed brown sugar
1 cup rolled oats
1/2 tsp ground cinnamon


  • Preheat oven to 400 degrees F. In a 8x8 or 9x9 inch baking dish, combine rhubarb, sugar , and 1/3 cup flour; set aside.
  • In a blender or food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over rhubarb. 
  • Bake until rhubarb is tender and topping is golden, about 30-35 minutes. 
  • Serve warm or cold. Either ways is delicious!

Do you have a favorite rhubarb dessert?

Liz & Sarah

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