This Old Fashioned Rhubarb Crumble recipe is the perfect balance of tart rhubarb paired with a sweet crumble topping. It's easy to make and perfect for celebrating spring and using up your rhubarb bounty! It's also a 'true crumble', as it doesn't contain oats and you can use fresh or frozen rhubarb.
Rhubarb Crumble is especially popular in the spring during rhubarb season, which is generally late April until late June! This was inspired by my Microwave Rhubarb Crisp, my Mixed Berry Crumble and my WW Apple Crisp recipe on this site, and pairs well with any spring or summer meal. It's also great for bringing along to a potluck or backyard BBQ!
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Since you may be wondering....the difference between crumbles and crisps is simply oats. At least that was the original difference between crisps and crumbles; crisps contained oats and crumbles did not.
However, nowadays, since they became popularized in North America, they have basically morphed into the same thing, where crumbles and crisps are often used interchangeably. The crisp, with the addition of the oats, is simply the Americanized version of a crumble.
If you love crumbles and crisps, be sure to check out my Triple Berry Crumble. It's actually a crisp because it contains oats, but I have always called it a crumble. 🙂
🥘Ingredient Notes
Since this is an Old-Fashioned Rhubarb Crumble, I have NOT used oats. But feel free to add them, if you want (just swap out half the flour in the topping for oats and call it whatever you want). I promise- you won't be breaking any food laws! 🙂
And for your curiosity, crumbles and crisps have a streusel-like topping, while cobblers have a biscuit topping. The crumble has British roots and was promoted, along with cobblers, by the Ministry of Food during the Second World War, as they are filling fruit desserts, yet require less butter than a traditional pastry and can be made with margarine.
I used frozen rhubarb since my rhubarb plant wasn't quite ready. You will need the following ingredients for this recipe:
- Frozen chopped rhubarb (do not thaw). I use frozen or 5 ½ cups fresh chopped rhubarb + 1 tablespoon water - it's quite a few rhubarb stalks.
- Brown and white sugar. I use both sugars because the molasses in brown sugar adds depth of flavor and more moisture, which helps keep baked goods soft and tender. The white sugar balances this by adding a crispier texture.
- Orange zest. Orange zest adds a delicious citrus zing to this dessert that pairs perfectly with the rhubarb.
- Cornstarch. Cornstarch thickens this fruit crumble without altering the taste.
- Whipped cream. Whipped cream adds a welcome creaminess to this rhubarb crumble. I use this trick in my Weight Watchers Apple Crisp as well. I use the light spray real whipped cream.
- Butter. I use unsalted butter in my baking because I like to control the salt in my recipes. The salt content in salted butter varies by brand.
📖 Variations & Substitutions
- WW friendly - see WW heading below
- Dairy-free - use dairy-free whipped cream and a vegan margarine
- Salted Butter- skip the salt in the recipe if you are using salted butter
- Gluten-free - use a gluten-free flour instead of wheat flour
- Whipped cream - you can use real whipped cream instead of the spray bottle
- Cornstarch - you can substitute a ¼ cup of flour
- Old Fashioned Rhubarb Crisp - simply swap out ½ the flour for oats in the topping
🔪How to Make Old Fashioned Rhubarb Crumble
Prep: Preheat the oven to 375° F/ 190° C and spray a 9x13 pan with non-stick cooking spray.
- Step 1: In a large bowl, mix together the rhubarb (still frozen), white sugar, brown sugar, cinnamon, vanilla extract, orange zest and cornstarch *If using fresh rhubarb, add 1 tablespoon water
- Step 2: Spoon into a prepared 9X13 glass or coated baking dish (do NOT use metal- see Equipment)
- Step 3: Spread whipped cream over rhubarb filling
- Step 4: In a medium bowl, mix the flour, white sugar, brown sugar, salt and cinnamon together.
- Step 5: Cut in butter (see my Top Tip)
- Step 6: Mix the butter into the flour mixture, distributing the butter evenly (I mix it in as I grate it, so it mixes more evenly).
- Step 7: Spread the crumble mixture over the rhubarb mixture.
- Step 8: Place in oven and bake at 375° F/190° C for 35 to 45 minutes, until the filling is bubbly and the topping is golden brown. Let cool for at least 20 minutes before serving.
Enjoy warm or cold with whipped cream or a big scoop of ice cream and a sprinkle of cinnamon.
Expert Recipe Tips
- Use the right bakeware for the best flavor: Avoid baking rhubarb in reactive metal pans like aluminum or copper, as its natural acidity can cause a metallic taste. Instead, use glass or coated baking dishes to preserve the true flavor of your dessert. I recommend using a 9x13 glass baking pan with a lid, so it can go straight from oven to fridge and/or freezer.
- Use Frozen Butter & Grate It: Instead of cubing the butter, grate it straight from the freezer into the flour mixture. This ensures even distribution and a crumbly, light texture.
- Mix Lightly: Overmixing can lead to a dense topping. Toss the ingredients together gently to keep the crumble airy.
- Balance the Tartness with Orange Zest: The orange zest brightens up the rhubarb and softens its acidity, making for a well-rounded taste.
- No Need to Thaw Frozen Rhubarb: Using it straight from the freezer prevents excess moisture and soggy crumble.
- If Using Fresh Rhubarb, Dice Evenly: Smaller pieces cook more evenly and prevent some bits from being too tart while others turn mushy.
- Let it Cool Before Serving: Allowing the crumble to cool for at least 20–30 minutes before serving helps the filling thicken.
- Cornstarch Alternatives: If you don’t have cornstarch, a mixture of all-purpose flour or tapioca starch works as a thickener.
🌡️Storage
Store this rhubarb crumble in the fridge for up to 5 days.
It can be frozen for up to 3 months in a sealed container. *If I'm freezing this recipe for longer than a couple of weeks, I use glad press n' seal to seal the container BEFORE putting on the lid and placing in the freezer. This gives it an extra layer of protection from freezer burn!
👪 Serving Size
This rhubarb recipe makes 12 servings. However, you can half this recipe and use and 8x8 square pan. You can also double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like, but you'll need additional baking dishes. The ingredient quantities will automatically adjust.
🔢WW Points
Straight rhubarb recipes require A LOT of sugar, so it's high in points, but you can substitute monk fruit - just use half the amount. For this recipe, I recommend using 1 ½- 1 ¾ cups monk fruit (use it in place of the white and brown sugar). Use the light butter and the light real spray whipped cream or fat-free cool whip in the recipe and as a garnish.
Top tip
I cut my butter into portions (1 cup, ½ cup and 2 ¼ cups) then keep it frozen in the freezer. It lasts much longer and I can take out portions as I need it.
Then when I need to 'cut it' into a recipe, I use a cheese grater to grate frozen butter (or you use very cold butter) into topping instead of fussing with cubes of butter that are melty. This also distributes the butter more evenly in the topping.
🥗 What to eat with Rhubarb Crumble
Rhubarb Crumble is ideal after a spring or summer meal! I love to serve it with my hearty Creamy Bacon Ranch Chicken Pasta Salad or if I'm serving it for a crowd, it's perfect with my Slow Cooker Beef on a Bun (shown).
If I'm outdoor grilling, it pairs well with this BBQ Beer Butt Chicken. And for something a little lighter, try it with my Healthy Air Fryer Steak Tacos.
❔Recipe FAQs
No, rhubarb does not need to be cooked before baking. Often flour or cornstarch are used to thicken the liquid that is secreted during the baking process. Although, some recipes may call for a rhubarb to be stewed before baking. Just be sure to follow the directions in the recipe you are using.
No, rhubarb does not need to be peeled before baking.
Using toasted nuts such as pecans or almonds can add an extra-crunchy texture to crumble. Oats also add extra crunch, but then you are essentially making a crisp (or an Americanized crumble).
If you're looking for a traditional Rhubarb Crumble, you will love this recipe!
More Rhubarb Desserts!
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📋Old Fashioned Rhubarb Crumble Recipe
Ingredients
Filling
- 6 cups frozen raw rhubarb, chopped (do not thaw) or 5 ½ cups fresh rhubarb with 1 tablespoon water
- ½ cup brown sugar
- 1 ¼ cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¾ teaspoon orange zest
- 4 tablespoon cornstarch
- ½ cup whipped cream * I use the light spray real whipped cream
Topping
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ¾ cup brown sugar
- ¼ cup white sugar
- ⅛ teaspoon salt
- ½ cup butter
Garnish
- light whipped cream or ice cream and cinnnamon
Instructions
- Preheat the oven to 375° F/ 190° C and spray a glass or coated 9X13 pan with non-stick cooking spray,
Prepare the filling
- In a large bowl, mix together frozen rhubarb (while frozen), white sugar, brown sugar, cinnamon, vanilla extract, orange zest and cornstarch together. *If using fresh rhubarb, use 5 ½ cups and 1 tablespoon water 6 cups frozen raw rhubarb, chopped (do not thaw), ½ cup brown sugar, 1 ¼ cup white granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon ¾ teaspoon orange zest, 4 tablespoon cornstarch
- Spoon into a 9x13-inch baking dish
- Spread whipped cream over rhubarb filling.½ cup whipped cream
Topping
- In a medium bowl, mix the flour, white sugar, brown sugar, salt and cinnamon together. 1 cup all-purpose flour, 1 teaspoon cinnamon, ¾ cup brown sugar, ¼ cup white sugar, ⅛ teaspoon salt
- Cut in butter (see my Top Tip) ½ cup butter
- Mix the butter into the flour mixture, distributing the butter evenly (I mix it in as I grate it, so it mixes more evenly).
- Spread the topping mixture over the rhubarb mixture.
- Place in oven and bake at 375°F/190°C for 35 to 45 minutes, until the filling is bubbly and the topping is lightly browned. Let cool for at least 20 minutes before serving.
- Enjoy warm or cold with whipped cream or a big scoop of vanilla ice cream and a sprinkle of cinnamon and additional orange zest
Notes
-
- Use the right bakeware for the best flavor: Avoid baking rhubarb in reactive metal pans like aluminum or copper, as its natural acidity can cause a metallic taste. Instead, use glass or coated baking dishes to preserve the true flavor of your dessert. I recommend using a 9x13 glass baking pan with a lid, so it can go straight from oven to fridge and/or freezer.
-
- Use Frozen Butter & Grate It: Instead of cubing the butter, grate it straight from the freezer into the flour mixture. This ensures even distribution and a crumbly, light texture.
-
- Mix Lightly: Overmixing can lead to a dense topping. Toss the ingredients together gently to keep the crumble airy.
-
- Balance the Tartness with Orange Zest: The orange zest brightens up the rhubarb and softens its acidity, making for a well-rounded taste.
-
- No Need to Thaw Frozen Rhubarb: Using it straight from the freezer prevents excess moisture and soggy crumble.
-
- If Using Fresh Rhubarb, Dice Evenly: Smaller pieces cook more evenly and prevent some bits from being too tart while others turn mushy.
-
- Let it Cool Before Serving: Allowing the crumble to cool for at least 20–30 minutes before serving helps the filling thicken.
-
- Cornstarch Alternatives: If you don’t have cornstarch, a mixture of all-purpose flour or tapioca starch works as a thickener.
Terri Gilson
This Old Fashioned Rhubarb Crumble is a true springtime treasure! I love how the tart rhubarb perfectly balances the sweet, buttery crumble topping. It's such a versatile recipe too - you can use fresh rhubarb straight from your garden or frozen if your plants aren't quite ready yet (like mine weren't).
And for all you crumble purists out there, this is a true crumble without oats. But don't worry, I won't call the food police if you decide to add some!