This is 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 is one of our all-time favourite desserts and the ultimate winter warmer. The tartness of the rhubarb complements the sweet, buttery crumble, which tastes even better with hot, piping custard or a scoop of vanilla ice cream.
If you’ve got extra rhubarb to use up, try my easy stewed rhubarb recipe - made with just a little sugar, it’s perfect for spooning over porridge, yogurt, or ice cream.
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Why You'll Love This Recipe
- Only 5 ingredients.
- One dish recipe.
- Comfort food at its finest.
Recipe Ingredients
Note: The full 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 greatly.
- 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!
- Caster 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.
How to Make Rhubarb Crumble
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- 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.
- Add the flour and butter to a large bowl. Ensure the butter is chilled so it's easy to rub together without sticking.
- 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.
- 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 custard. If you're not a custard fan, whipped cream or vanilla ice cream tastes just as good.
Common Questions
Rhubarb Crumble can be made in advance and stored in the fridge for up to 3 days.
Rhubarb Crumble can be made ahead and frozen for up to 3 months. For best results, it's best to freeze before baking. To thaw, defrost overnight in the fridge, then bake as you would for 40 minutes.
Some people do; however, the rhubarb cooks well in the oven raw, and the result is not too mushy.
You can reheat Rhubarb Crumble in the microwave for a few seconds. Timing will vary depending on the portion size.
The crumble will keep in the fridge (covered) for up to 3 days.
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📖 Recipe
Rhubarb Crumble
Equipment
- oval baking dish, measuring approximately 23cm x 17cm. Or use a similar size baking dish.
Ingredients
For the Crumble Topping
- 115 g unsalted butter, chilled and cut into cubes
- 160 g self-raising flour
- 80 g brown sugar
For the Rhubarb Topping
- 400 g rhubarb stalks, weight before peeling
- 2 tablespoons white sugar
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 bubbles from underneath.
- Serve warm with hot custard, vanilla ice cream or cream.
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