Can I prepare this ahead?

Rhubarb and crumble mix can be prepared separately; combine when you are ready to bake.

The crumble freezes well and can be baked straight from frozen later.

How long does it keep?

Leftovers keep in the fridge for 2 days – reheat briefly in the oven or air fryer.

Can I substitute ingredients?

Whipped cream, crème fraîche or warm vanilla custard work instead of ice cream.

Baking & Sweets

Rhubarb crumble with vanilla ice cream

Name: Rhubarb crumble with vanilla ice cream
Prep time: 15 min
Total time: 55 min
Yield: 4-6 people
Cuisine: Deutschland
Ingredients: 600 g rhubarb; 80g sugar; 1 tsp cornstarch; 150g flour; 100g sugar; 100 g cold butter; 1 tsp cinnamon; 1 pinch of salt; optional: vanilla ice cream for serving; optional: some lemon zest

4-6 people · Baking & Sweets / Cakes

Recipe photo: Rhubarb crumble with vanilla ice cream (Cakes)

Tart rhubarb under crispy butter crumbles - this dessert is just right in spring and summer when the stalks are fresh. Served warm from the oven with cold vanilla ice cream, it becomes an uncomplicated classic for coffee and guests.

Timing

Preparation: approx. 15 minutes
Baking time: approx. 35-40 minutes
Total: approx. 55 minutes

Estimated nutrition

per serving · Calculated for 6 servings.

Energy: ≈ 355 kcal
Protein: ≈ 3.4 g
Carbohydrates: ≈ 49.8 g
Fat: ≈ 14.1 g

Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Quantity assumptions and ingredient mapping

1 tsp cornstarch · ≈ 3.0 g
600 g rhubarb · ≈ 600 g · Assumed quantity / reference product

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

600 g rhubarb
80g sugar
1 tsp cornstarch
150g flour
100g sugar
100 g cold butter
1 tsp cinnamon
1 pinch of salt
optional: vanilla ice cream for serving
optional: some lemon zest

Instructions

Preheat the oven to 180 °C top/bottom heat.
Clean the rhubarb, cut it into approx. 2 cm pieces and mix with 80 g sugar and cornstarch.
Pour the rhubarb mixture into a greased baking dish.
Mix flour, 100 g sugar, cinnamon and salt.
Add butter in flakes and rub with your fingers to form coarse crumbles.
Sprinkle the streusel evenly over the rhubarb.
Bake for 35-40 minutes until the rhubarb is soft and the streusel is golden brown.
Serve warm with vanilla ice cream.