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Old-fashioned Rhubarb Crumble

Rhubarb crumble is a traditional British dessert with tender fruit bubbling under a golden butter crumble topping. This old-fashioned method bakes juicy rhubarb with a lightly thickened filling and buttery, coarse crumbs for a comforting texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling 15 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: British
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For filling
  • 6 cup fresh rhubarb
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
For crumble
  • 1.5 cup all-purpose flour
  • 0.75 cup brown sugar
  • 0.5 cup butter cold and cubed
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and butter a 2-quart baking dish.
  2. Toss rhubarb with sugar, cornstarch, and vanilla, then spread it evenly in the prepared dish.
  3. Combine flour, brown sugar, and salt, then cut in the cold butter until the mixture resembles coarse breadcrumbs.
  4. Sprinkle the crumble evenly over the rhubarb.
Bake and cool
  1. Bake at 375°F for 35-40 minutes until the topping is golden and the filling is bubbling.
  2. Let the crumble cool for 15 minutes before serving.

Notes

For the best bubbling filling, make sure the rhubarb is in a single even layer before topping. Cool time matters: it thickens slightly as it rests. Store leftovers in the refrigerator up to 3 days; freeze baked crumble for up to 2 months (reheat from thawed in a 325°F oven until warmed). For a dairy-light swap, use a plant-based butter stick in the crumble.