Rhubarb Crumble

Source:  Rochelle cir. 2013

rhubarb pie crumble
rhubarb pie crumble

Rhubarb Crumble

Finding a recipe for a good old fashioned Rhubarb Crumble was not easy. I consider myself to have a deep rooted allegiance to pies. As a young girl, my first job was working in a pie shop/restaurant. It was a place that had over 40 varieties of pies, all made fresh on the premise. I remember the Rhubarb. It was not my favorite at the time, and found it to be on the stringy side. I didn’t pursue it, rather, I moved on to the love of apple pie and cheese cake. No wonder….

I happen to have a lovely large, old bush of rhubarb growing in our back garden. Rhubarb is a vegetable actually, and most of us know, its roots are from Asia. Rhubarb is both medicinal and culinary. However, you must not do either with the rhubarb after it seeds, as it becomes quite toxic. So, work well with the rhubarb during the peak summer months. You can work wonders in the kitchen with it. It’s great for jelly’s, syrup’s, and delightful baked goods.

This recipe is a home-derived version of something so simple, you’ll be amazed when you try it. It’s a simple crumble with no crust, and a nice crumble. The filling of the crumble is combined with hazelnut flour, this helps with the thickening aspect and delivered a wonderful flavor in addition. Serve it along with a nice scoop of vanilla ice cream…you’ll love this simple dessert.

Rhubarb Crumble

A deliciously quick rhubarb crumble, perfect for the height of summer. 
Course 3 Dessert/pudding
Cuisine Swiss
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 pie



  • 3 cup rhubarb thinly sliced
  • 1 cup sugar
  • 3/4 cup hazelnuts ground
  • cream


  • 1 cup sugar
  • 1/2 cup flour
  • 75 gr butter



  • Slice your rhubarb and put in a metal mixing bowl along with your sugar. Mix around.
  • You will notice the rhubarb produces a lot of moisture, so I added a bit of ground hazelnut to absorb the moisture-maybe ¾ cup You decide.
    organic ground hazelnuts
  • Then, I had a bit of cream which I added just for texture.
  • I mixed it all up, tasted it (a bit sweet/tart) then poured into the pie shell which I made (see pie dough recipe)


  • I topped with a crumble of butter, sugar and flour. Blend together with your fingers to form a ‘crumble’. Pour on top of the Rhubarb mixture, and put in oven. Bake @ 350 degrees Fahrenheit for about 30 min.
    rhubarb pie crumble


Some sources recommend to serve with ice cream or cream. We ate it plane, and was super!
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