Rhubarb Crumble

Rhubarb Crumble

The best rhubarb crumble recipe!


  • Rhubarb, 700 g (6 stalks)
  • Butter, 20 g
  • Vanilla sugar, 1 packet (16 g)
  • Granulated sugar, 45 g
  • Potato starch, 1 flat tablespoon
  • Orange juice, 100 ml


  • All-purpose flour, 150 g
  • Baking powder, 0.5 teaspoon
  • Butter (cold), 110 g
  • Granulated sugar, 45 g
  • Brown sugar, 45 g

For serving

  • Vanilla ice cream


Preheat the oven to 190°C.

Cut off the rhubarb leaves. Wash the stalks and then cut them into 1 cm pieces.

In a large skillet, melt the butter, add the rhubarb, vanilla sugar, granulated sugar, and potato starch. Stir occasionally and cook for about 2 minutes.

Pour in the liquid, mix, and cook for about 1 minute until the rhubarb is coated with a thick syrup. Transfer to a baking dish.

For the crumble: in a bowl, combine the flour and baking powder, add the butter cut into small cubes, and rub with your fingers until a crumble forms. Add the granulated sugar and brown sugar, mix, and knead together briefly.

Sprinkle the crumble over the rhubarb and place in the preheated oven. Bake uncovered for 35-40 minutes. Remove from the oven and serve warm, for example, with ice cream.

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