🇬🇧 United Kingdom · Dessert
Rhubarb Crumble
By eatmundo · July 6, 2026
A quintessential British dessert, our Rhubarb Crumble combines tart, tender rhubarb with a sweet, buttery oat and flour topping. Baked until golden and bubbling, it's a comforting classic, perfect with a generous pour of warm custard.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare the rhubarb. Trim 500g fresh rhubarb, discarding any tough ends or leaves (remember, rhubarb leaves are toxic!). Cut the stalks into 2-3cm pieces.
- 2
In a medium saucepan, combine the cut rhubarb with 75g granulated sugar and 2 tablespoons of water. Cook over a medium heat for 5-8 minutes, stirring occasionally, until the rhubarb has softened slightly but still holds its shape. You want it tender, not mushy!
- 3
Preheat your oven to 180°C (350°F). Lightly grease a medium ovenproof dish (around 1.5-2 litres capacity). Pour the cooked rhubarb mixture into the prepared dish, spreading it evenly across the bottom.
- 4
Now for the crumble topping: In a large bowl, rub 150g cold unsalted butter, cut into small cubes, into 200g plain flour with your fingertips until the mixture resembles coarse breadcrumbs. A quick tip: keep your hands cool to avoid melting the butter too much.
- 5
Stir in 75g demerara sugar and 50g rolled oats (optional, but they add a lovely texture and nuttiness), and 1/2 teaspoon of ground cinnamon for a hint of warmth.
- 6
Evenly scatter the crumble topping over the rhubarb in the dish, ensuring it's fully covered. Don't press it down too much; a light, airy topping is key for that perfect crisp texture.
- 7
Bake in the preheated oven for 30-35 minutes, or until the crumble topping is a beautiful golden brown and the rhubarb filling is bubbling invitingly at the edges.
- 8
Remove from the oven and let it cool for a few minutes before serving. This crumble is absolutely divine served warm with a generous pour of custard, a scoop of vanilla ice cream, or a dollop of fresh cream. Enjoy!
Frequently Asked Questions
Do I need to peel the rhubarb before using it in the crumble?+
No, generally you don't need to peel rhubarb for a crumble. Just wash the stalks thoroughly and trim off the ends and any tough parts.
Rhubarb can be very tart; how can I ensure my crumble isn't too sour?+
The recipe's sugar content is usually balanced for rhubarb's tartness, but you can add a tablespoon or two more sugar to the rhubarb filling if your rhubarb is exceptionally tart or if you prefer a sweeter crumble.
What's the secret to a perfectly crisp crumble topping that isn't soggy?+
Ensure your butter is cold and cut into small pieces when making the topping, then avoid overmixing the flour and butter. Also, don't press the topping down too firmly on the rhubarb to allow steam to escape.
How do I know when my Rhubarb Crumble is perfectly cooked and ready?+
The crumble is done when the topping is golden brown and crispy, and you can see the rhubarb filling bubbling around the edges. If you carefully insert a knife, the rhubarb should feel tender.
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