Rhubarb Crumble

Rhubarb Crumble

A classic pie with summer flavors, the perfect balance between sour and sweet. Served with vanilla sauce of course.

Servings 6
Prep Time 5 minutes
Cook Time 25 minutes



  • 1.3 lb rhubarbs
  • 4 tbsp sugar
  • 1.5 tsp cinnamon


  • 0.6 cups oats
  • 0.6 cups wheat flour
  • 4 tbsp sugar
  • 5.5 oz butter


  • Turn on the oven, set it to 225° C / 440° F.


  • Rinse the rhubarbs and chop them in 1/2 inch bits. Place them evenly in a cake pan or a spring form. If you use the latter, make sure you place some baking paper in between so rhubarb juice doesn't leak out.
  • Sprinkle the cinnamon evenly all over the rhubarbs. Then do the same with the sugar.


  • Melt the butter a bit in the microwave. Now mix it together with the flour, oats and sugar in a bowl. Mix it so it all blends well.
  • Now use your hands and sprinkle an even layer of the crumble on top of the layer of rhubarbs.
    Rhubarb Crumble before the oven
  • Put the pan in the oven and let it bake for 20-25 minutes. Take it out and serve with vanilla sauce.
    Rhubarb Crumble after baking in the oven

2 thoughts on “Rhubarb Crumble”

  1. Great looking dessert, Hank.

    Would this be the recipe for the vanilla sauce?:

    1 vanilla pod
    120 ml (½ cup) double or whipping cream (heavy whipping cream)
    180 ml (¾ cup) full fat milk (3-4%)
    2 egg yolks
    2 tbsp caster (superfine) sugar
    2 tsp potato flour (starch) or cornflour (cornstarch)
    180 ml (¾ cup) whipping cream

    Thanks for the great recipes!

    1. Hi David, and thanks! Yes, that recipe sounds right. I ususally don’t use potato flour or other starch products myself, but there’s more than one way to skin a cat 🙂 Thanks for posting, have a great day!

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