Let’s Make Rhubarb Vanilla Bean Crumble
This is one of those cozy desserts that smells like something special is happening.
The sweet-tart rhubarb melts down and gets jammy, the vanilla makes the whole kitchen smell like a bakery, and the buttery crumble on top is just… so good.
This is my go-to when rhubarb is in season and I want something easy but impressive.
You don’t need any fancy techniques here—just a few good ingredients and about an hour of your time.
🍓 What You’ll Need
Fruit Filling:
- 4 cups fresh rhubarb, chopped into ½-inch pieces
- ½ cup granulated sugar
- 1 vanilla bean, seeds scraped (or 2 tsp vanilla paste)
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Crumble Topping:
- ¾ cup all-purpose flour
- ¾ cup old-fashioned rolled oats
- ½ cup brown sugar, packed
- ½ tsp cinnamon
- Pinch of salt
- ½ cup unsalted butter, cold and cut into cubes
🧡 Why I Love This Recipe
I grew up with a rhubarb plant in the backyard, and every spring we’d bake crumbles like this. The first rhubarb of the season always felt like a celebration.
- It’s warm, tart, sweet, buttery—everything you want in a comforting dessert.
- It’s not too fussy—no need to pre-cook the fruit.
- You can serve it warm with ice cream or cold straight from the fridge.
- It makes your house smell amazing.
🍽 Servings & Time
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
🔬 Why This Recipe Works (Quick Science)
- Rhubarb is high in water and naturally tart, so sugar balances the flavor and cornstarch thickens the juices into a jammy texture.
- Cold butter in the topping melts in the oven, creating those crispy golden clumps.
- Using vanilla bean instead of extract adds deep, floral notes that pair beautifully with the fruit.
⚠️ Common Mistakes
- Not cutting rhubarb evenly: Small uneven chunks can cook at different rates.
- Skipping the cornstarch: Your crumble will be watery.
- Using melted butter in the topping: Cold butter is key for texture!
- Overbaking: It’ll dry out—pull it once the top is golden and edges are bubbling.
🍴 What to Serve With
- A scoop of vanilla ice cream
- A dollop of whipped cream
- A drizzle of heavy cream
- Hot tea or coffee
❓ FAQ
Can I use frozen rhubarb?
Yes! Just thaw it first and drain any extra water.
Can I swap the vanilla bean for extract?
Totally—use 2 tsp good-quality vanilla extract if you don’t have the bean.
Can I make this gluten-free?
Yes! Just use a 1:1 gluten-free flour blend and make sure your oats are gluten-free.
Can I use other fruits?
Yes! Strawberries or raspberries go great with rhubarb. Try half rhubarb, half berries.
👩🍳 Tools You’ll Need
- 8×8″ baking dish
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Fork or pastry cutter
- Microplane or zester (for lemon, optional)
🔄 Substitutions & Variations
- Swap brown sugar with coconut sugar for a deeper flavor.
- Add chopped nuts (like almonds or pecans) to the topping for crunch.
- Try half rhubarb and half strawberries for a classic combo.
- Use vanilla paste or extract instead of vanilla bean.
🧊 Make Ahead Tips
- You can prep the fruit and topping separately and store them in the fridge for up to 24 hours. Just assemble and bake when ready.
- Leftovers reheat beautifully in the microwave or oven.
👣 How to Make It
Step 1: Prep the Rhubarb Filling
In a large bowl, combine 4 cups chopped rhubarb, ½ cup granulated sugar, seeds from 1 vanilla bean, 1 tbsp cornstarch, and 1 tbsp lemon juice. Stir until the rhubarb is well coated and glossy.
Step 2: Make the Crumble Topping
In a separate bowl, mix ¾ cup flour, ¾ cup oats, ½ cup brown sugar, ½ tsp cinnamon, and a pinch of salt. Add ½ cup cold cubed butter. Use a fork or pastry cutter to blend it in until crumbly and sandy, with a few larger clumps.
Step 3: Assemble the Crumble
Pour the rhubarb filling into a greased 8×8″ baking dish. Sprinkle the crumble mixture evenly over the top.
Step 4: Bake
Bake at 375°F (190°C) for 35–40 minutes, until the top is golden brown and the edges are bubbly.
Step 5: Cool and Serve
Let it cool for at least 15 minutes so the filling can thicken up. Serve warm with ice cream or cold for breakfast (no judgment).
🥡 Leftovers & Storage
- Store leftovers in the fridge for up to 4 days.
- Reheat in the microwave or pop in the oven at 325°F for 10 minutes to refresh the topping.
- It tastes great cold too!
🍓 Time to Bake!
This Rhubarb Vanilla Bean Crumble is pure comfort in a dish. It’s the perfect mix of tangy, sweet, and buttery—ready in under an hour with simple ingredients. I’d love to hear how it turns out for you, so drop a comment and let me know how it went or if you have any questions!
