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Delightfully Sweet and Tangy Rhubarb Crumble Recipe

Delightfully Sweet and Tangy Rhubarb Crumble

A classic rhubarb crumble with a gently sweetened, thickened fruit filling and a crisp, buttery topping. It serves 4–6 and is especially delicious warm with custard or vanilla ice cream.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Rhubarb Filling
  • 500 g Rhubarb stalks, trimmed and cut into 2–3 cm pieces
  • 100 g Golden caster sugar or granulated sugar
  • 1 tablespoon Plain/all-purpose flour
  • 1/2 orange, optional Finely grated orange zest
  • 1 teaspoon, optional Vanilla extract
Crumble Topping
  • 100 g Cold unsalted butter, diced
  • 200 g Plain/all-purpose flour
  • 100 g Golden caster sugar, light brown sugar, or demerara sugar
  • 1 pinch, optional Salt
  • 40-50 g, optional Rolled oats

Method
 

Step-by-Step
  1. Heat the oven to 200°C conventional, 180°C fan, or 400°F. Trim the rhubarb stalks, discard all leaves, and cut the stalks into bite-sized 2–3 cm pieces.
  2. Place the rhubarb in a baking dish and sprinkle over the sugar and flour. Toss gently until the pieces are evenly coated, then add the orange zest or vanilla extract if using.
  3. Make the crumble topping by rubbing the cold diced butter into the flour with your fingertips. Stop when the mixture resembles coarse breadcrumbs, then stir in the sugar, optional salt, and optional rolled oats.
  4. Scatter the crumble mixture evenly over the rhubarb. Leave it loose rather than pressing it down, since compacting the topping can make it heavy instead of light and crisp.
  5. Bake for 35–40 minutes, watching for a deep golden topping and bubbling rhubarb juices around the edges. Remove the dish when the fruit is tender and the crumble is thoroughly cooked.
  6. Let the crumble rest for 5–10 minutes before serving. Spoon it into bowls while warm and pair it with vanilla custard, pouring cream, whipped cream, or vanilla ice cream.

Notes

Use only rhubarb stalks because the leaves should not be eaten. If the rhubarb is especially sharp, increase the filling sugar to 125–150 g; if it is mild, 100 g is usually sufficient. Keep leftovers covered and refrigerated, then reheat gently until warm.