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I love rhubarb! Especially rhubarb crumble with rich vanilla ice cream! I had planned to plant my own rhubarb this year but as of yet have been unable to find a plant and I’d rather not start from seed if I don’t have to. I was visiting a friend recently and she had several really large plants that were begging me to make something out of them 🙂 We struck a deal – I could take as much rhubarb as I liked and would make her a pan of rhubarb crumble in exchange. It was a WONDERFUL deal!
As I was about to eat a piece one night, long after the kids were in bed (a momma’s gotta sneak a treat every now and then, even if it’s late at night), I couldn’t resist taking a quick photo to post to my Instagram account. It took me just a moment and I posted it the next day. Little did I realize how popular it would become! Apparently it looked super yummy to a lot of people and I must admit it WAS super yummy. It’s a wonder the MR got ANY. 🙂 I thought maybe some of you would like the very simple recipe so you could make your own. I will warn you – the basic recipe, without any changes, is not exactly healthy. I typically reduce the sugar and butter when I make it and I really like it a bit more tart….I have also made it with mostly stevia instead of sugar and it was just fine like that although there was a slight stevia aftertaste when it was warm which seemed to go away when it was cold.
6 C Rhubarb, chopped finely
2 Tbsp Water
3 Tbsp Flour
1 C Sugar
2 tsp Cinnamon
1/4 tsp Salt
1 1/3 C Butter or margarine, melted
1 1/3 C Flour
1 1/2 C Brown sugar
1 1/2 C Rolled oats
Preheat oven to 350°. Put chopped rhubarb in a greased 9×13 pan and drizzle with the water. Combine the 3 Tbsp flour, sugar, cinnamon and salt, then sprinkle over the rhubarb.
Combine melted butter, 1 1/3 C flour, brown sugar and rolled oats and mix well until crumbly. Loosely top the rhubarb with the crumble topping – if you like lots of crumble topping you can always make a double batch 🙂
Bake for 40 minutes. It should be golden brown on top.
You can serve it warm or cold, with vanilla ice cream or whipped cream.