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Rhubarb crumble in a dish with serving spoon.
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5 from 9 votes

Easy Rhubarb Crumble (Rhubarb Crisp)

Delicious & easy Rhubarb Crumble (Rhubarb Crisp) makes most divine seasonal dessert. Sweet, tangy and combining different textures it's perfect follow-on to any meal.  Best served with your choice of cream, ice cream or custard. 
Course Dessert
Cuisine American, British, International
Keyword easy recipe, rhubarb crisp, rhubarb crumble, rhubarb recipe
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 generous servings
Calories 510kcal
Author Jo Allison


Rhubarb Filling

  • 500 g rhubarb cut into small chunks
  • 50 g demerara sugar or any other brown sugar available
  • 1 teaspoon cinnamon optional

Crumble (Crisp) Topping

  • 100 g plain (all-purpose) flour
  • 40 g ground almonds (almond meal)
  • 40 g porridge oats
  • 90 g demerara sugar or any other brown sugar available
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 90 g unsalted butter or baking spread cold
  • a little bit of butter/baking spread for buttering baking dish


  • Preheat the oven to 180C/350F/Gas Mark 4 and butter a baking dish you will be using.
  • Clean and chop your rhubarb into chunky pieces and put it into the baking dish.
  • Sprinkle over demerara sugar and mix it in gently. Make sure your rhubarb chunks are distributed in a nice, even layer.

Rhubarb Crumble (Crisp) Topping Instructions

  • If you are using food processor add all the ingredients and pulse gently until you get crumbs like consistency. You can also make this toppping by hand by putting all the ingredients with the exception of butter/spread into a large bowl and giving them a good mix. Add grated cold buter or chunks of baking sperad and work it into the flour mixture until you get crumbs like consistency.
  • Sprinkle crumble (crisp) topping over the rhubarb. Feel free to make little clusters if you wish.
  • Bake in the preheated oven for 30-40 minutes until golden and bubbly.
  • Enjoy with cream, custard or some ice cream!


  • Nutritional information is approximate, per serving and should be treated as a guideline only. 
  • The crumble (crisp) will keep in the fridge for up to 4 days and can be reheated in the microwave or oven. 
  • Can be made ahead and frozen (uncooked). Fruit and topping should be frozen separately (see info in the post above).


Calories: 510kcal | Carbohydrates: 69g | Protein: 7g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 48mg | Sodium: 9mg | Potassium: 423mg | Fiber: 5g | Sugar: 37g | Vitamin A: 690IU | Vitamin C: 10mg | Calcium: 146mg | Iron: 2.2mg