Glenn's Rhubarb Crumble

Glenn's Rhubarb Crumble

Made  times
J. Glenn Kunzler 2

"I modified this recipe with an extra 1/4 cup white sugar. I also added a modifier so that you can make extra streusel to smash around the bottom and sides to form a crust. The crumble on the top is extremely delicious!"
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55 m servings 386 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 57.9g
  • 19%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Combine rhubarb, white sugar, 2 tablespoons flour, egg, and 1/2 teaspoon cinnamon together in a large bowl until evenly coated. Spread rhubarb mixture into the prepared baking dish.
  3. Mix 1 1/2 cup flour, brown sugar, oats, and 1/2 teaspoon cinnamon together in a separate bowl. Cut in butter using a pastry cutter or two forks until topping is crumbly. Sprinkle topping over rhubarb layer.
  4. Bake in the preheated oven until hot and bubbling, about 40 minutes. Serve hot or cold.


  • Cook's Note:
  • It's particularly important to include the egg in the rhubarb mixture to avoid the filling being too runny.


  1. 24 Ratings

Most helpful positive review

If you like rhubarb, this is a good one. I made mine in a 7 x 11 size pan instead of a 9 x 13 pan as the recipe only calls for 3 cups of rhubarb. Rhubarb cooks/bakes down a lot and I wanted a ...

Most helpful critical review

I started writing my take on this recipe and I accidentally hit enter, so I will try again. First time making this and I guess I thought it was going to be like it looks in the picture; a lot of...

If you like rhubarb, this is a good one. I made mine in a 7 x 11 size pan instead of a 9 x 13 pan as the recipe only calls for 3 cups of rhubarb. Rhubarb cooks/bakes down a lot and I wanted a ...

I doubled the crisp and took Glen's suggestion of putting a bottom layer and top later on it. I baked the bottom at 375 for about 15 mins until it was slightly browned on the sides. Then I added...

I used this recipe as a starter for the basics and then tweaked it..thank you for the base recipe! For those interested I added a full tsp of cinnamon wherever it called for a 1/2...I love cinna...

YUM! But what's not to like with butter and brown sugar! I used about 5 cups of diced rhubarb to cover bottom of 9 x 13 and kept the other ingredients the same. Also used slightly less butter...

I really like this recipe. I did not add the egg and instead added extra flour. I also added an extra cup of rhubarb. Perfect!!

Pretty good recipe, but far too sweet and not enough rhubarb. I would at least double, possibly triple the amount of rhubarb, cut the sugar down to 3/4 cup of each (white and brown) at most, and...

I thought this recipe was incredible and have now made it 6 times! You can definitely add extra rhubarb for more filling (actually, I suggest you do) but it is delicious. I sell it in my tearoo...

made the recipe as written and added 1 1/2 cups frozen strawberries. Excellent!

Very good, added some strawberries and an extra cup of rhubarb kept everything else the same

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