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    Home » Recipes » Desserts

    Rhubarb Crumble

    Published: Nov 5, 2022 · Modified: Jan 24, 2023 by Vicki · Leave a Comment

    Jump to Recipe
    Rhubarb crumble in a white ramekin with custard.

    A cosy and delicious Rhubarb Crumble recipe that your whole family will love. It's quick and easy to make and is the perfect comforting dessert for those chilly winter nights.

    Rhubarb Crumble with custard on marble background.

    Rhubarb crumble is one of our all-time favourite desserts and the ultimate winter warmer. The tartness from the rhubarb complements the sweet, buttery crumble and tastes even better with hot piping custard or a scoop of vanilla ice cream.

    We're obsessed with crumbles, just like this Apple Crumble, Apple & Blueberry Crumble and Apple & Plum Crumble. They're effortless to make and a great way of using up fruit.

    Jump to:
    • Why We Love This Recipe
    • Ingredients
    • Step by Step Directions
    • Serving Suggestions
    • FAQs & Expert Tips
    • You May Also Love
    • 📖 Recipe

    Why We Love This Recipe

    • Only 5 ingredients.
    • One bowl recipe.
    • Comfort food at its finest.

    Ingredients

    Note: The total quantities are shown in the recipe card below.

    Unsalted butter - unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary a lot.
    Flour - we use plain flour (all-purpose flour), but you could also use self-raising flour.
    Brown sugar - gives the topping a lovely caramel crunch flavour.
    Rhubarb - the star of the dish!
    White sugar - we use a tablespoon of white sugar to toss into the rhubarb as we don't like it too tart. Add more or less, depending on taste.

    Step by Step Directions

    Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.

    1. Wash the rhubarb stalks and trim the ends. Cut the rhubarb stalks into 2-3cm pieces and arrange them in a shallow baking dish (there's no need to precook the rhubarb as it will soften in the oven). Sprinkle over the sugar and toss to combine. Rhubarb shrinks quite a bit, so don't be afraid to pile it high in the baking dish.

    2. Add the flour and butter to a large bowl. Ensure the butter is chilled, so it's easy to rub together without sticking.

    3. Rub together with your fingertips until bread crumbs form (a few large chunks of butter are okay as they will melt in the oven. Stir in the sugar.

    4. Pour the topping over the rhubarb and press down lightly (not too much) with the back of a fork. Bake in the oven until golden on top and the rhubarb starts to bubble around the edges.

    Serving Suggestions

    The ultimate accompaniment to a crumble is hot piping custard. If you're not a custard fan, whipped cream or vanilla ice cream taste just as good.

    FAQs & Expert Tips

    Can you make Rhubarb Crumble in advance?

    Rhubarb Crumble can be made in advance and stored in the fridge for up to 3 days.

    Can Rhubarb Crumble be frozen?

    Rhubarb Crumble can be made ahead and frozen for up to 3 months. For best results, it's best to freeze before being baked in the oven. To thaw, defrost overnight in the fridge, then bake as you would for 40 minutes.

    Do you cook the rhubarb before putting it into the crumble?

    Some people do; however, the rhubarb cooks well in the oven raw, and the result is not too mushy.

    How do you reheat Rhubarb Crumble?

    You can reheat Rhubarb Crumble in the microwave for a few seconds. Timing will vary depending on the portion size.

    How long does Rhubarb Crumble keep?

    The crumble will keep in the fridge (covered) for up to 3 days.

    Overhead image of baked Rhubarb Crumble in an oval dish on a marble background.

    You May Also Love

    • Lemon Delicious
    • Chocolate Pear Pudding
    • Blackberry and Apple Crumble
    • Chocolate Mug Cake

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    📖 Recipe

    Close up image of Rhubarb Crumble

    Rhubarb Crumble

    The perfect wintery dessert that's super simple to make.
    5 from 2 votes
    Print Pin Save Saved! Rate
    Course: Dessert
    Cuisine: British
    Keyword: rhubarb crumble
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 6
    Calories: 342kcal
    Author: Vicki

    Equipment

    • oval baking dish measuring approximately 23cm x 17cm. Or use a similar size baking dish.

    Ingredients

    Metric - US Customary
    • 115 g unsalted butter, chilled and cut into cubes
    • 160 g plain flour, (all-purpose flour)
    • 85 g brown sugar
    • 450 g rhubarb stalks, weight before peeling
    • 1-2 tablespoons white sugar or brown sugar, optional, for the filling

    Instructions

    • Preheat the oven to 170°C fan / 190°F / 375°F.

    For the Rhubarb Filling

    • Wash and trim the rhubarb stalks and cut them roughly into 2-3 cm pieces. Arrange them on the baking dish and toss in 2 tablespoons of white sugar. Rhubarb shrinks, so don't be afraid to pile it high.

    For the Crumble Topping

    • Place the butter and flour in a large bowl and rub together with your fingers until evenly distributed and the mixture has formed small clumps. Add the brown sugar and mix to combine.

    To Assemble

    • Pour the crumble topping over the rhubarb, spread evenly, and then pat down gently with the back of a fork.
    • Bake in the oven for 30-35 minutes. It is ready when the crumble is golden, and the rhubarb is bubbling from underneath.
    •  Serve warm with hot custard, vanilla ice cream or cream.

    Recipe Notes

    To Store

    The crumble will keep in the fridge (covered) for up to 3 days. You can reheat Rhubarb Crumble in the microwave for a few seconds. Timing will vary depending on the portion size.

    To Freeze

    Rhubarb Crumble can be made ahead and frozen for up to 3 months. For best results, it's best to freeze before being baked in the oven. To thaw, defrost overnight in the fridge, then bake as you would for 40 minutes.

    To make in Advance

    Rhubarb Crumble can be made in advance and stored in the fridge for up to 3 days.

    Nutrition

    Serving: 6g | Calories: 342kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 10mg | Potassium: 277mg | Fiber: 2g | Sugar: 17g | Vitamin A: 555IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 2mg
    Did you make this recipe?Tag me on instagram @easy.deliciousness

    Nutrition: The nutrition information is a rough estimate calculated with an online nutrition calculator.

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    HI THERE!

    I'm Vicki - an English Mum living in Australia. Here you will find plenty of tasty recipes which are family-approved.

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