📋Old Fashioned Rhubarb Crumble Recipe
This Old Fashioned Rhubarb Crumble recipe is the perfect balance of tart rhubarb paired with a sweet crumble topping, using fresh or frozen rhubarb. It's easy to make and perfect for celebrating spring and using up your rhubarb bounty!
Servings 12 people
Calories 336kcal
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
Expert Tips:
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- 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.
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- 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.
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- Mix Lightly: Overmixing can lead to a dense topping. Toss the ingredients together gently to keep the crumble airy.
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- Balance the Tartness with Orange Zest: The orange zest brightens up the rhubarb and softens its acidity, making for a well-rounded taste.
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- No Need to Thaw Frozen Rhubarb: Using it straight from the freezer prevents excess moisture and soggy crumble.
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- If Using Fresh Rhubarb, Dice Evenly: Smaller pieces cook more evenly and prevent some bits from being too tart while others turn mushy.
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- Let it Cool Before Serving: Allowing the crumble to cool for at least 20–30 minutes before serving helps the filling thicken.
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- Cornstarch Alternatives: If you don’t have cornstarch, a mixture of all-purpose flour or tapioca starch works as a thickener.
Nutrition
Serving: 0.5cup | Calories: 336kcal | Carbohydrates: 61g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 96mg | Potassium: 229mg | Fiber: 2g | Sugar: 48g | Vitamin A: 397IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 1mg
