Glenn's Rhubarb Crumble Recipe -
Glenn's Rhubarb Crumble Recipe
  • READY IN 55 mins

Glenn's Rhubarb Crumble

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 9x13-inch baking dish Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


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

Reviews More Reviews

Most Helpful Positive Review
Jun 13, 2013

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 thicker dessert. I also used 1 cup of sugar omitting the need for the extra ¼ cup especially since the topping has another cup of sugar in it. The bake time and temp is spot on for this recipe. We enjoyed it warm the first night with vanilla ice cream and room temp the next evening. It was good both ways, but the topping is definitely better on the first night as it crunchier, which is how my family likes it. On the second day the topping absorbed the liquid from bottom layer, although still very good, just not as crunchy. A very good dessert that I will be making again with all the rhubarb I froze this season. Thanks, Glenn for sharing your recipe.

Most Helpful Critical Review
Apr 22, 2014

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 rhubarb in a serving. It turned out to be more like candy. It was thin, dry and awfully sweet. I'm not trying to say it was really bad, cause my friends still ate some, it just wasn't as fruit filled as I thought it was going to be. Maybe it's supposed to be a thin type of dessert.

Jul 22, 2014

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 the rhubarb and finally the last layer of crisp. As I was making this I was thinking the ratio of rhubarb to crisp was going to be way off but let me say this was not the case! It was a cross between a crisp and bar and it was so good! By doubling the crisp I ended up with way to much, even with the bottom layer so maybe next time I'll only make 1 1/2 of the original recipe. Thanks Glen! Great recipe!

Jun 03, 2013

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 cinnamon. I used 1/2 cup of sugar and the rest stevia natural sweetener (18 of the little scoops)... I added 1 cup of apples (gala) and 1 1/2 cups strawberries.. the topping I used just a bit less brown sugar and just under 3/4 cup of butter. There is LOTS of topping!! I just finished tasting it and I'm so happy there is a whole pan left to eat!! its amazing. possibly sweeter due to the stevia and doesn't even need ice cream! mmmmm.. thumbs up!

May 19, 2013

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 for top - a little over 3/4 cup. Very good and very sweet!

Aug 30, 2013

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!!

May 20, 2015

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 increase the cinnamon a little.

May 21, 2014

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


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

* Percent Daily Values are based on a 2,000 calorie diet.

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