Rhubarb Crumble - It's a Spring Thing!

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5 from 6 reviews

Rhubarb is a favortie in the British Isles which is probably why Dad loved to grow it. My plants are plants that my Dad gave me and I divide and keep the patch going. His plants came from my childhood home in New Hampshire so these plants have been in my family for at least 100 years.My grand dad had them in his garden. I love the legacy of them and I love the taste!


  • 1 lb. rhubarb, cut in 1 inch pieces
  • 1 lg. egg
  • 1 c. sugar
  • 1 c. flour
  • 1 1/2 tsp. pure vanilla extract
  • 1/2 c. light brown sugar
  • 1/2 c.old-fashioned oats
  • 1 stick cold butter


  1. Preheat oven to 350 degrees.
  2. Spray 8"x8"baking dish with cooking spray.
  3. in medium bowl, beat egg.
  4. Add vanilla, 2 tbs. flour and sugar to beaten egg, and continue to beat.
  5. Add rhubarb to mixture and pour into 8"x8" baking dish.
  6. To make crumble topping, combine brown sugar, oats, and remaining flour in a small bowl. Cut butter into small cubes, about 3/8" in size.
  7. Using a pastry cutter or a fork, combine until crumbly.
  8. Sprinkle crumbly mix on top of rhubarb filling.
  9. Bake in 350 degree oven for 45 minutes.
  10. Serve warm with whipped cream or vanilla ice cream.