Best Ever Rhubarb Crumble. A delicious easy dessert with juicy sweet and tangy rhubarb and a crisp, crunchy topping. A perfect pudding made from scratch.
You can always tell it’s Springtime when you see rhubarb appear in the supermarkets, and even better, in your garden.
It’s one of those fruits that you either love or hate. Some people find it too sharp in taste, but there’s a solution to that. Sugar!
You do need some sugar so rhubarb is palatable and I think the sugar also brings out the flavor of rhubarb. It has quite a distinct taste, and if you haven’t tried it before, you must!
I recently made a very simple rhubarb cake and thought I’d share it with some friends. I didn’t tell them it was a rhubarb cake.
I knew they didn’t like rhubarb. Let’s just say they devoured the cake, and are now converts!
So the trick is to add a little sweetness to your rhubarb and you’ll soon have non-rhubarb fans enjoying this lovely fruit.
As for this rhubarb crumble, it’s incredibly simple to make from scratch and really takes just minutes to prepare. It’s certainly a classic family-friendly pudding/dessert.
Can I freeze rhubarb crumble?
If you’d like to freeze, for optimum results, it is best to freeze BEFORE baking, and then bring the dish to room temperature and bake when you are ready to use. You can freeze after it is baked, but the crumble may be a bit chewy and hard.
Can I use canned or tinned rhubarb?
Some have asked if they can use tinned or canned rhubarb, or frozen rhubarb.
The answer is yes. However, you do need to be aware that the rhubarb will likely be quite mushy and soft, and lose its form or structure due to the preserving process.
Nevertheless, it will still taste delicious!
For frozen rhubarb, drain on a paper towel to remove as much liquid as possible, or add it to the dish still frozen.
For canned rhubarb, it will need draining to remove the juices, and take note if it has added sweetener in the canning juice.
You might need to decrease the sugar in the ingredients below if your rhubarb is already sweetened. Best if you are using canned rhubarb, use the one which is canned in its own juice.
For the crumble topping, I’ve added ground almonds to the flour. This gives the crumble another flavor dimension.
It’s absolutely delicious with crumble. If you don’t have any ground almonds to hand, simply swap the amount I’ve used below for extra flour.
This easy recipe has a regular amount of crumble topping. However, if you’re like me, and many others, the crumble topping is to die for. There’s never enough, so feel free to double up on the topping so you have a deeper layer!
So long as you have fruit, in this case rhubarb, flour, sugar and butter…..you can make this in no time at all!
The beauty of this recipe is you can swap the fruit for whatever is in season, so apples, blueberries, pears, peaches, or even a combination.
With rhubarb, you may like the ‘sharpness’ you get from the fruit, and so you need to add more or less sugar depending on your taste buds. Here, the measures I give for sugar make this rhubarb taste a little sharp, but not so sharp it feels like you are sucking on a lemon!
So let’s see how easy it is to make this lovely dish!
The images you see below of the finished rhubarb crumble are what I photographed following a lovely bake by Karen Creavin. Perfect and delicious!
⏲️ Prep time
⏲️ Baking time
👪 Serving size
1 oven dish. Mine measures 12 x 8 and 3 inches deep.
For the Crumble topping
1 cup or 125 g Flour
2/3 cup or 75 g Ground Almonds
3 and 1/2 oz or 100 g chilled butter (just under 1 stick) cut into small cubes about 1-2cm pieces
1 Teaspoon Baking Powder
1/3 cup or 60 g regular sugar
Note: If you love the topping, feel free to double up the amounts above
For the Filling
2 lbs or 1 Kg Rhubarb, cut into 1 inch pieces
3 Tablespoon regular sugar (adjust to your taste)
*** You can use any fruit you like, fresh or tinned! Apples, peaches, rhubarb, blueberries, whatever you fancy!
1. Switch oven on to 180C, 350F, Gas 4.
Make the crumble topping. In a mixing bowl, add all the crumble topping ingredients and using your fingers, rub the butter into the flour until it resembles breadcrumbs. (Please note, the photo below shows I added some pumpkin spice mix to the crumble!)
You can use a food processor for the rubbing in, but it’s more washing up! It should only take you 3 minutes or so by hand.
2. Make the filling. Wash and cut the rhubarb into 1 inch pieces. Place in the oven proof dish and spread evenly. Add the sugar, sprinkling evenly.
If you wanted to freeze this, you could use those aluminum containers to make the crumble and freeze before you put in the oven. When you want to use it, defrost and bake as normal. This does freeze very nicely.
3. Cover the rhubarb completely with the crumble topping, but do not smooth the topping flat. Lumps and bumps will add to the crunchy texture.
4. Bake in the oven for 40 minutes.
Serve warm with some delicious custard or ice cream. To make our lovely Homemade Custard Click HERE
You can make this recipe in individual ramekins, reduce cooking time to 25 minutes or until topping is golden brown. It will make about 4 – 6 ramekins
You can swap the rhubarb for apples, peaches, pineapples, any fruit which isn’t too soft.
Also try adding raisins with apples and a sprinkle of cinnamon
For the Crumble topping
- 1 cup or 125 g Flour
- 2/3 cup or 75 g Ground Almonds
- 3 oz and 1/2 or 100 g chilled butter cut into small cubes about 1-2cm pieces, just under 1 stick
- 1 Teaspoon Baking Powder
- 1/3 cup or 60 g regular sugar
For the Filling
- 2 lbs or 1 Kg Rhubarb, cut into 1 inch pieces
- 3 Tablespoon regular sugar, adjust to your taste
- Switch oven on to 180C, 350F, Gas 4. Make the crumble topping.
- In a mixing bowl, add all the crumble topping ingredients and using your fingers, rub the butter into the flour until it resembles breadcrumbs
- You can use a food processor for the rubbing in, but it's more washing up! It should only take you 3 minutes or so by hand.
- Make the filling. Wash and cut the rhubarb into 1 inch pieces. Place in the dish and spread evenly. Add the sugar, sprinkling evenly.
- If you wanted to freeze this, you could use those aluminium containers to make the crumble and freeze before you put in the oven. When you want to use it, defrost and bake as normal. This does freeze very nicely.
- Cover the rhubarb completely with the crumble topping, but do not smooth the topping flat. Lumps and bumps will add to the crunchy texture.
- Bake in the oven for 40 minutes. Serve warm with some delicious custard or ice cream.
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Amount Per Serving: Calories: 463Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 27mgSodium: 307mgCarbohydrates: 64gFiber: 7gSugar: 28gProtein: 10g