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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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
12
Yield:
1 9x13-inch baking dish
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

386 calories; protein 3.6g 7% DV; carbohydrates 57.9g 19% DV; fat 16.4g 25% DV; cholesterol 56.2mg 19% DV; sodium 121.9mg 5% DV. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/13/2013
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. Read More
(24)

Most helpful critical review

Rating: 3 stars
04/22/2014
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. Read More
(1)
46 Ratings
  • 5 star values: 36
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/13/2013
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. Read More
(24)
Rating: 5 stars
07/25/2016
I doubled the crust for a top and bottom. Was worried it wasn't enough rhubarb but it was great! I ended up with way to much crumble though so next time will try only one and half of the recipe instead of doubling it. Will make again and again! Read More
(14)
Rating: 5 stars
06/03/2013
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 strawberries..it doesn't even need ice cream! mmmmm.. thumbs up! Read More
(9)
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Rating: 5 stars
05/19/2013
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! Read More
(7)
Rating: 4 stars
07/01/2015
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 tearoom and haven't had a single complaint. The crumble is good - I did melt the butter and pour it over the mixture - i also added an extra cup of oats as it didn't seem like there were enough. Nice and crunchy!! Read More
(6)
Rating: 5 stars
08/30/2013
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!! Read More
(6)
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Rating: 4 stars
05/20/2015
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. Read More
(4)
Rating: 5 stars
06/05/2014
Delicious! I made a few changes for my family's tastes based on other comments. I used 4 cups of rhubarb instead of 3. I doubled the cinnamon for the fruit mix and the crumble. I added 1/4 teaspoon of nutmeg to the fruit mix. I only used a 1/2 cup of butter for the crumble. I baked it in a 9x9 stoneware pan and it took 45-50 minutes at 375. Read More
(2)
Rating: 5 stars
05/21/2014
made the recipe as written and added 1 1/2 cups frozen strawberries. Excellent! Read More
(2)
Rating: 3 stars
04/22/2014
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. Read More
(1)