Rhubarb Crumble

First garden delight.

The old dame of the garden. Super hardy, indestructible and the first crop we can make something delicious with.

Our rhubarb was started with a root from the garden of Graham’s mum (Ruth) and dad (Arthur). Around this time last year at the farm, we made a lovely crumble with the offspring of their rhubarb. It was a the finish to a family birthday celebration meal for Arthur.

It’s bitter sweet that as the rhubarb is in full bloom this year, Arthur isn’t here.  He died suddenly in October. Arthur loved growing things – it was not only his profession but a passion and at his very core. He grew up on a farm in England before emigrating to Canada to work on agricultural research for a long and accomplished career.

So at this time of year with the rhubarb in its full glory, we continued our tradition of making something delicious from our garden and remember Arthur.

Arthur teaching me about rhubarb in the garden last spring.

I used Glenn’s Rhubarb Crumble found on AllRecipes.ca to make this simple, delicious dessert.


  • 3 cups diced rhubarb
  • 1 1/4 cups white sugar
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 cup quick-cooking oats
  • 1/2 teaspoon ground cinnamon
  • 1 cup butter

Making it

  • Preheat oven to 375 degrees F (190 degrees C)
  • Lightly grease a 9×13-inch baking dish
  • 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 – lovely with vanilla  ice cream


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