No ImageRhubarb Crumble

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  1. Kathy Weis

    Very tasty!!


  2. Hilary kay cudbill

    Have to use best butter for a Royal Rhubarb Humble Crumble. My own recipe is where I have soaked the rhubarb overnight in soft brown sugar and orange juice and simmered next day till soft then made crumble… using the left over juice to make a lovely warm sauce to serve with pudding and ice cream . ~H K Cudbill

  3. Heidi G

    I made this today after reading your Rhubarb Berry Pie recipe… so I decided to add strawberries and blackberries to the crumble. DELICIOUS. The cardamom is amazing. I can see how a bit of orange zest would be great too. I just love your family recipes. They’re all winners!


  4. Chris

    I dug this up because I was looking for something to make with rhubarb. Because of another recipe I found I added apple pieces to the mix after cooking. Then – since I had some left over pie crust in the freezer – I made it as a pie topped with the Streusel on top. Like a Rhubarb Crumble & Rhubarb Pie in one fine dish :)
    My husband ate almost half a pie in one go.

  5. Karrie Youngblood

    I tried this recipe this weekend. I was going through your site looking for a Rhubarb recipe, something different. Something beside my usual Rhubarb crisp recipe, which is really good, but I wanted something different. I usually half my sugar anytime I make a Rhubarb recipe, because I like the tartness of Rhubarb, but after reading you comments I decided to make it just like you have it. It was amazingly good! I wanted to try it once it came out of the oven and then couldn’t stop eating it. I just recently started using Cardamom and I can’t believe how much I like it. Thank you for such a great website and for sharing yourself with us.
    I have another Rhubarb recipe that I like and it is really easy. I call it Rhubarb cream cake and it is made with a cake mix.
    1 yellow cake mix and the ingredients to make it.
    4 cups of chopped Rhubarb
    ¾ cups of sugar
    1 pint of cream
    Preheat oven to 350. Grease a 9×13 pan. Make cake mix per instructions. Pour into the pan. Spread the Rhubarb evenly on top of the cake batter. Then pour the sugar evenly over the Rhubarb, pour the pint of cream over that. Bake in the over for 50 to 60 minutes, or until a toothpick comes out of the cake cleanly. Serve warm or chilled. The Rhubarb, cream and sugar make custard at the bottom of the cake. I don’t know what the chemistry is that makes this work but it is great. You do not have to post this recipe. I just wanted to share with you. The original recipe called for two full cups of sugar. Way too sweet! I think next time I make it I will add some cardamom and vanilla to the sugar and see what happens. Yum Yum!!


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