Rhubarb Berry Crumble

Name: Elizabeth Hansen
Class Year: 1995
Country of Residence: Switzerland

Why is this recipe great? What’s its backstory? 

This recipe is great because it is the essence of a spring time treat for our family. We have adapted it over time with adding in a variety of berries with the rhubarb filling. We experiment also instead of the white sugar substituting homemade strawberry sirup (sirop de fraise) as is typical to use in Suisse Romande to flavor drinks.  We can never get enough of this and rarely have leftovers.  I brought this dessert many times to the children’s potluck events and took home an empty baking dish every time!

Rhubarb Berry Crumble

Serves 6. Takes approx. 45 minutes.


  • 2 Pounds rhubarb, cut into 1-inch pieces (about 6 Cups)
  • 1 Cup of mixed berries (or which ever fresh or frozen berries you have on hand)
  • 1 1/4 Cups granulated sugar
  •  1 1/4 Cups all-purpose flour
  • 1 Teaspoon Vanilla extract
  • 1 Cup Light brown sugar
  • 1 stick Unsalted butter, cut into small pieces
  • 1/2 Teaspoon of salt
  • We suggest to serve a la mode with a scoop or two of one’s favorite of ice cream!


First, Preheat the oven to 375 degrees. To make the filling, put the rhubarb, granulated sugar, 1/4 Cup flour, and vanilla into a 9” x 18” baking dish and toss well to combine, set aside.

Second, to make the crumble topping, put remaining + Cup flour, light brown sugar, butter and salt into a large bowl and toss well.

Using your finger tips, rub butter into dry ingredients until mixture resembles coarse meal. Working with one small handful at a time, squeeze dough together to make a ball, then gently break it into chunks and scatter them on rhubarb filling in baking dish.

Bake until rhubarb is very tender and bubbly and crumble topping is golden brown, about 30 minutes.

Serve warm and enjoy! Leftovers are great cold for breakfast.

Rhubarb Berry Crumble


This recipe is largely borrowed from a Rhubarb Crumble recipe that was featured in the stylefood section of the May 2009 edition of Oprah’s magazine.

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