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Raspberry Rhubarb Crumble

In a nutshell, my childhood summers were Big Wheels and mosquito bites, white-trimmed shorts riding high above skinned knees, and tender, marshmallow-studded rhubarb cake. My mom's beloved cake is hard to top-but the essence of childhood is truly present in this stripped down summer dessert: tender and tart, crumbly and just a tiny touch sweet. Don't skip the generous scoops of ice cream right on top. Check all formalities for the night: pass the spoons and dig straight in.

Photo Credit: Gentl + Hyers

Raspberry Rhubarb Crumble

Main ingredient

Raspberry + Rhubarb

Cook time

1 hour and 20 minutes

Serving size




  • 1 Cup (140 g) All-purpose Flour
  • 1 Cup (100 g) Rolled Oats
  • 1/3 Cup (65 g) Sugar, Plus More for Sprinkling
  • 1/2 Tsp Fine Sea Salt
  • 1/2 Cup (1 stick/112 g) Unsalted Butter, Melted
  • 1/4 Cup (about 30 g) Walnuts, Almonds, Sunflower Seeds, or a Mixture, Roughly Chopped


  • 5 Stalks Rhubarb, Sliced (about 4 cups/350 g)
  • 3 Cups (360 g) Raspberries
  • 1/3 Cup (65 g) Sugar
  • 3 Tbsp Cornstarch

  • Ice Cream for Serving
  • Cold Cream or Half-and-half for Serving

Quick Tip

This is a smallish cobbler, to be eaten from the dish with and intimate group, but it doubles well for a crowd. Bake it in a 9 by 13 inch (23 by 33 cm) pan.

Recipe Preparation

  1. To make the topping: Combine the flour, oats, sugar, and salt in a bowl and stir together. Toss the melted butter into the flour, creating a mixture that resembles coarse bread crumbs. Add half of the nuts and pinch together to make a tight dough.
  2. To make filling: Combine the rhubarb, raspberries, sugar, and cornstarch in a bowl and toss to combine. Transfer to a 2-qt (2-L) round or oval casserole dish or deep-dish pie plate. Top with the crumble topping, letting a bit of the fruit peek out the sides. Sprinkle with the remaining nuts and bake until golden and bubbling, 30 to 40 minutes. Serve warm, with ice cream scooped right onto the top, a drizzle of fresh cold cream, and a stack of spoons.
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