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Rhubarb Crumble

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Rhubarb Crumble
2011-08-10 Other
5 3

Rhubarb is such a great summer treat. Serving it in cobbler form topped with either vanilla or cinnamon ice cream is just perfect.

  • Servings: 4-6
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins


7 cups Rhubarb, cut into 1" pieces
⅓ cup Sugar
⅔ cup Firmly Packed Brown Sugar
½ cup Flour
½ cup Quick Cooking Oatmeal
½ tsp Ground Cardamom or Cinnamon
¼ tsp Salt
6 Tbsp Unsalted Butter, cut into small pieces


Preheat oven to 425 degrees. In a large bowl, toss rhubarb with sugar. Spread rhubarb in 8 inch square baking pan. Press down lightly and set aside. In a medium bowl, mix brown sugar, flour, oatmeal, cardamom or cinnamon, and salt. Add butter and with a pastry blender or fingertips, then blend it into the dry ingredients until mixture is crumbly with no visible lumps of butter. Spread topping evenly over rhubarb. Bake for 15 minutes. Reduce heat to 350 degrees and bake until topping is browned and rhubarb is tender when pierced with a thin sharp knife, 20 minutes or more. Serve warm or at room temperature.