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Rhubarb crumble recipe

293 ratings

You can’t go wrong with a classic crumble. This timeless pud is a great way to make the most of pretty seasonal rhubarb in spring, with the tangy fruit balanced by the oaty crumble topping. Best served with plenty of custard – always a winner with rhubarb. See method

Serves 4
15 mins to prepare and 45 mins to cook
489 calories / serving
Freezable
Vegetarian

Ingredients

400g rhubarb
100g cold salted butter, cubed
150g self-raising flour
1 tsp vanilla extract
120g caster sugar
40g jumbo or porridge oats

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2055kj
489kcal 24%
Fat
22g 31%
Saturates
13g 67%
Sugars
33g 36%
Salt
0.8g 13%

of the reference intake
Carbohydrate 71.8g Protein 5.5g Fibre 3.8g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Wash and trim the ends from the rhubarb, then cut into 4cm lengths. Spread evenly in a 1.2ltr pie dish or baking dish and sprinkle over half the sugar.
Rub the butter and flour together until the mixture resembles large breadcrumbs. Stir in the vanilla, sugar and oats to make a lumpy, crumbly mixture. Sprinkle the crumble topping evenly over the rhubarb.
Place the rhubarb dish on a baking tray (to catch any juices that bubble over) and bake for 45 mins until tender, covering the top with foil if it begins to brown too quickly. Serve hot with custard, cream or ice cream, if you like.

Freezing and defrosting guidelines:

The cooked crumble can be frozen. Leave to cool completely, then wrap the dish well in cling film and foil, label and freeze for up to 3 months. Leave to defrost in the fridge overnight. Cover with fresh foil, then reheat in a preheated oven at gas 5, 190°C, fan 170°C for 40 mins until piping hot – remove the foil for the last 10 mins to crisp up the crumble again. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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