Rhubarb Crumble

Bright pink and fruity rhubarb, baked with sugar, vanilla, and cardamom, with brown sugar, butter, and flour crumble topping.

  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Cooling time: 30 minutes
  • Yield: Serves 8



  • 2 lbs rhubarb, cut into 1-inch pieces
  • 1 1/4 cups white sugar
  • 1/4 cup all purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cardamom

Crumble Topping:

  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 cup light brown sugar
  • 1/2 cup of butter (1 stick or 4 ounces), cut into cubes


1 Preheat oven to 375°F.

2 Toss rhubarb with sugar, flour, vanilla, cardamom: In a medium sized bowl, mix together the rhubarb, white sugar, 1/4 cup of flour, the vanilla extract, and the ground cardamom.

Spoon into a 9x13-inch baking dish.


3 Make topping: In a food processor, pulse together 1 cup of flour, the salt, and the brown sugar. Add the butter and pulse until the pieces of butter are pea-sized. (Alternatively, mix the dry ingredients together and cut the butter in with two knives or a pastry cutter.)

Spread topping mixture over rhubarb mixture.


4 Bake: Place in oven and bake at 375°F for 35-45 minutes, until the filling is bubbly and the topping is lightly browned. Let cool for at least a half an hour before serving.


Serve with vanilla ice cream or whipped cream.

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  • Kathy Weis

    Very tasty!!


  • 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

  • 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!


  • 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.

  • 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!!


  • Mary

    Elise – This dish was a perfect Father’s Day treat for a hot summer night! Thanks for the never-ending supply of excellent recipes! You make me look like a pro every time, without fail :) – Mary


  • Elise

    Loved this recipe! Made it this past Saturday. It was delicious and loved the cardamon in it. It is also fairly easy which I like. This is a keeper. Thanks! Elise Lafosse


  • Jonathan Perceval Maxwell

    Got given some rhubarb by a colleague at work, and had a stab at a crumble, the first I have ever made, absolutely delicious! (modesty is my middle name) The cardoman addition is just fantastic. I also added a little Tokay which is a fortified wine unique to Australia, which just adds a lovely tea leafy and toffee component. All in all very happy with result. Thank you for providing such an easy to follow and delicious recipee. Jonathan

  • Matt

    Just made this with 1/2 pound of strawberries and 1 1/2 pounds of rhubarb. Minor tweak I know but my dad loves the strawberry rhubarb combo.

    It was delicious, some pieces of rhubarb were more tart than others but it gave the dish nice contrast.


  • Jane Castrignano

    The sugar content for the filling could have been reduced by at least a 1/4 of a cup and even maybe a 1/2 cup. It was way too sweet compared to other recipes. The crumble topping was delicious though.

  • sarah p.

    I keep making this, and making this, and making this. . . I have 9 weeks till my due date and am craving the perfect sweet/tart dessert. This is such a great recipe! I sometimes do half rhubarb and half strawberries, depending on what’s in my fridge. Out of self defense, I’ve had to start making half recipes (or splitting one and giving half away!). It’s so good I just can’t stop eating it if it’s in my kitchen. :) Thanks for sharing!!!!

  • Kristin

    My family loves rhubarb desserts, and loves your site, so when we had some rhubarb this week in our farmers’ market basket, we decided to try this recipe. Although it tastes good, I must have done something wrong, because it was very runny. I had 4 big, thick stalks of rhubarb, so I think I had enough, but for some reason it never really firmed up—maybe I needed to cook it longer?? Anyway, we really love your recipes, and always tell people to come check your site out. Keep up the good work!

    Sounds like it just needed to cook a while longer. ~Elise

  • Sandy

    I made this recipe last night and made only one small change, I added a scant 1/4 tsp of salt to the rhubarb mixture. This is a spectacular dessert, my mother has an arsenal of rhubarb recipes due to having a huge rhubarb patch, and as my father dug into this he declared it “a keeper” and that it ought to be put at the top of the pile of recipes for rhubarb. High praise indeed. I ended up using 7 cups of cut up rhubarb with the 1 1/4 cups of sugar and it was perfect.

  • kelly

    Just made this and it was very good, but I think I had some extra tart rhubarb, it was mouth puckering (and I like tart normally), the ratio of ice cream to rhubarb was a little higher than normal :) maybe I’ll pick up some poundcake and serve it on a thin slice with the ice cream.

    Thank goodness for ice cream, eh? :-) ~Elise

  • Tracy

    To those that are living in hotter parts and cannot find rhubarb: Here in Australia rhubarb is a winter treat :)
    Hot stewed rhubarb and apple with thick, hot custard is a favorite winter warmer. Or a dollop of natural yoghurt on the top of a bowl of apples and rhubarb for a warm breaky.
    If you can get some crowns, they will die down over the heat of summer (they don’t like over about 27C), but if you keep them well watered and fed, they will come back as the temperature cools. We can usually get rhubarb from winter through spring, and again at the end of summer.

  • Sue

    I have several recipes I use for rhubarb and the neighbors too, use lots of rhubarb. My question though, how many cups is 2 pounds chopped up?

    Good question. Depends on how big the pieces are. With this batch, the rhubarb stalks were quite thick, I would estimate that cut up they were probably about 6 cups. But with getting the sugar ratio right, you kind of have to go with weight, not volume. ~Elise

  • Sonya

    This may sound like a dumb question (I am a cooking noob, but every one of your recipes I have tried has made me look like a pro)

    Does this need to be refrigerated? I want to take this to an out-of-town event this weekend.


    It’s probably a good idea if you aren’t going to eat it right away. This batch I made the day before, refrigerated it, and then served it cold with ice cream. I could have reheated it too. ~Elise

  • Rita

    I just put this in the oven. Can’t wait to taste it.

    Just wanted to give everyone a tip about the cardamom. I didn’t have any and they wanted $14.59 for a bottle of it in the spice section at my local grocery store. I went to the bulk spices section of my store and I ended up getting a couple ounces for about 81 cents. Much better deal!

    Indeed. It’s also better to get whole cardamom pods which last for years, than the already ground cardamom. When you need ground cardamom, just remove some of the seeds from a pod and grind them up with a mortar and pestle. ~Elise

  • Weyrleader

    I used to eat cooked rhubarb with lots of sugar added in when I was a kid. Can’t do that these days due to diabetes.

    I’d love to know if an artificial sweetener like SweeT’N Low could be substituted for the white sugar? If so, what would the ratio between the two be?

    Many thanks in advance.

  • June

    This brought back great memories. When we were kids, my twin sister & I would run around with coffee cups with sugar in the bottom & rhubarb stocks in our hands. Our hands would be stained pink all summer long. This crumble (crisp to Canadians) looks wonderful & I agree re ginger & orange zest. Have you ever tried it with pineapple & ginger? It’s really delish too.

    Pineapple and ginger? Sounds like a great combination, thank you for the idea! ~Elise

  • zoemaya

    I made something like this for my partner on his birthday this year. Rather than adding a lot of sugar to the mix, we cut part of it out and added sweet fruits (strawberries and raspberries). We also added some oats to the crumble topping. so delicious! We met a cardamom farmer when we were in central america, we will definitely be using some of his gift to us in the next rhubarb treat. Thanks Elise (and The Flavor Bible!).

  • Diane Cook

    I totally agree with your use of cardamom and rhubarb together; fantastic flavor combination! With a recent surge of requests at work for my rhubarb crunch, I compared your recipe to mine, which my high school Home Ec teacher gave our senior cooking class back in 1967. Both are essentially the same, but mine has a cup of old-fashioned oats added to the topping. To adjust your recipe, as well as adding the oats, add 1/4 c. (1/2 stick) of additional butter.

    I love the Simply Recipes site. I can’t go more than a couple days without finding something to try!

  • Jillian

    This looks like such a tasty recipe! I was wondering if you would change anything if you were using frozen rhubarb?

    I would just make sure the rhubarb was well defrosted and drained first. ~Elise