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This Old Fashioned Rhubarb Crumble Recipe is an easy spring dessert featuring tart rhubarb and a buttery crumble topping. Serve with vanilla ice cream or whipped cream for a classic dessert everyone will love.

Old Fashioned rhubarb Crumble in a white bowl with two scoops of vanilla ice cream.

What is the difference between a crumble and a crisp?

Although the term “crisp” and “crumble” are often used interchangeably, they have one slight difference. Both desserts are fruit based with a streusel-like topping, but a crisp will usually have oats mixed in, and a crumble will not.

How to make Old Fashioned Rhubarb Crumble

One thing I love about this rhubarb crumble recipe is just how easy it is! Simply toss the rhubarb with some sugar, cornstarch and a bit of vanilla extract. Then, make the crumble topping with flour sugar, melted butter, salt and baking powder. Sprinkle the crumble topping over the fruit and bake! I love this rhubarb crumble served with vanilla ice cream, or homemade whipped cream would be great too!

Square metal backing pan with rhubarb crumble before baking.

How to make a crumble with a crunchy topping

Although this rhubarb crumble doesn’t have nuts or oats, the topping turns out crunchy thanks to the sugar caramelizing while it bakes in the oven. I found that baking this at 375 degrees in the oven and using an 8×8 square baking dish made this topping the right thickness and allowed it to crisp up throughout.

Square metal baking dish with baked rhubarb crumble, topped with vanilla ice cream.

How to keep rhubarb crumble from getting watery

One problem with fruit desserts can be that as they release juices, they can turn the dessert watery. The key to stopping that from happening is to add cornstarch, which will thicken the juices. It is also important to let the crumble cool completely if you can, because that will help the juices set.

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Old Fashioned Rhubarb Crumble

Prep 13 minutes
Cook 40 minutes
Servings 6 Servings



  • 6 cups rhubarb cut into about 1/2-in pieces
  • 3/4 cups sugar
  • 1/4 cup cornstarch
  • 1 teaspoon pure vanilla extract


  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • 1/2 cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter melted and cooled


  • Preheat oven to 375 degrees F, adjust oven rack to the center of the oven.
  • In a large bowl, toss together the diced rhubarb with the sugar, cornstarch and vanilla extract until rhubarb is fully coated. Transfer the rhubarb mixture into an 8×8 baking dish, set aside.
  • In a medium bowl, stir together flour, baking powder, sugars, and salt until combined. Add melted butter and stir until fully combined. Mixture should resemble wet sand.
  • Sprinkle crumble topping over the rhubarb evenly, making sure topping reaches the edges of the pan.
  • Bake rhubarb crumble at 375 degrees for 35-40 minutes, until filling is bubbling and topping is starting to turn golden brown.
  • Allow to cool before serving. Serve with vanilla ice cream or whipped cream if desired.


Serving: 1serving | Calories: 422kcal | Carbohydrates: 78g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 207mg | Potassium: 437mg | Fiber: 3g | Sugar: 53g | Vitamin A: 474IU | Vitamin C: 10mg | Calcium: 142mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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