Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Rhubarb Brown Sugar Crumble

Scott Phillips

Servings: six to eight.

A generous amount of oatmeal streusel tops this crumble, providing a crunchy contrast to the tart, juicy filling. Vanilla ice cream is a natural with this homey favorite.


  • 1 Tbs. unsalted butter, softened at room temperature

For the topping:

  • 4-1/2 oz. (1 cup) all-purpose flour 
  • 1 cup lightly packed light brown sugar
  • 1/2 cup old-fashioned oats
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces

For the filling:

  • 7 cups 1/3-inch-thick sliced rhubarb (about 2 lb.)
  • 1 cup lightly packed light brown sugar
  • 1/4 cup cornstarch
  • 1 Tbs. fresh lemon juice
  • 2 tsp. finely grated lemon zest (from 1 medium lemon, using a rasp-style grater)
  • 1/4 tsp. kosher salt

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 430
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 35
  • Sodium (mg): 100
  • Carbohydrates (g): 77
  • Fiber (g): 3
  • Protein (g): 3


  • Position a rack in the center of the oven and heat the oven to 350°F. Grease an 8×8-inch Pyrex baking dish with the softened butter.

  • Make the topping: In a food processor, combine the flour, brown sugar, oats, cinnamon, and salt and pulse several times to combine. Add the cold butter and pulse until the mixture has the texture of coarse meal and clumps together when squeezed lightly, about 1 minute.

  • Make the filling: Combine the rhubarb, brown sugar, cornstarch, lemon juice, lemon zest, and salt in a large bowl and stir with a spatula until evenly mixed. Transfer the rhubarb mixture to the baking pan, and sprinkle the topping evenly over the fruit; the pan will be very full, but the crumble will settle as it bakes.

    Bake until the topping is lightly browned, the rhubarb is tender (probe in the center with a skewer to check), and the juices are bubbling thickly around the edges, 45 to 60 minutes. Transfer to a rack to cool to warm or room temperature and to allow the juices to thicken, at least 1 hour.


Rate or Review

Reviews (19 reviews)

  • twocooks | 06/04/2020

    Did not like this recipe at all. The crumble was just not what I was looking for. Too much flour and not enough oatmeal. Will not be making this one again.

  • LArcher | 06/06/2018

    Awesome recipe! Love the tartness of the rhubarb and lemon combination. Also, loved that this was a recipe that used a lot of rhubarb but it made a small crisp ( 8X8 pan). Nice size for a family of four with just a little left over for breakfast the next day!

  • RhubarbKing | 06/09/2016

    Savory! My favorite rhubarb recipe. Love the lemon juice and lemon zest. For variety, orange zest works well too. I like the fact that this recipe uses a lot of rhubarb.

  • User avater
    khavasutra | 05/07/2015

    Made it tonight with rhubarb from the farmers market. It is tangy, sour, sweet and has such a delicate topping. Im even having it without icecream and its delicious. It came together quickly and without a fuss. Absolutely smitten.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial