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 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.
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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
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 being baked in the oven. 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
- 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
Nutrition: The nutrition information is a rough estimate calculated with an online nutrition calculator.
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