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Glenn's Rhubarb Crumble

J. Glenn Kunzler

"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
Original recipe yields 12 servings (1 9x13-inch baking dish)

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  • Prep

  • Cook

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  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.

Nutrition Facts

Per Serving: 386 calories; 16.4 g fat; 57.9 g carbohydrates; 3.6 g protein; 56 mg cholesterol; 122 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 28
  1. 33 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...

Most helpful
Most positive
Least positive

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 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 ...

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!!

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...

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...

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 teasp...

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