Rhubarb crumble is a beloved dessert that brings together the tartness of rhubarb with a buttery, golden topping that is both crisp and comforting. Often served with custard, cream, or a scoop of vanilla ice cream, this traditional recipe has remained a family favorite for generations. With its rustic charm and bold flavor profile, rhubarb crumble is perfect for spring and summer when fresh rhubarb is in season, but it can also be made year-round using frozen rhubarb. Whether you’re baking for a weekend treat or a special occasion, this recipe for rhubarb crumble is simple to follow and packed with homestyle goodness that will delight both new and experienced bakers alike.
Ingredients for Rhubarb Crumble
Before you start, gather all the ingredients and measure them accurately to ensure a consistent and flavorful crumble. This recipe serves 46 people and can be adjusted based on the size of your baking dish or the number of guests.
For the Filling
- 600g rhubarb, trimmed and chopped into 23 cm pieces
- 100g granulated sugar
- 1 tablespoon plain flour (to thicken the filling)
- 1 teaspoon vanilla extract or half a vanilla pod (optional)
- 1 tablespoon orange or lemon juice (optional, enhances flavor)
For the Crumble Topping
- 150g plain flour
- 100g unsalted butter, chilled and cubed
- 75g light brown sugar or demerara sugar
- 30g rolled oats (optional, for texture)
- Pinch of salt
- Optional: a sprinkle of cinnamon or nutmeg for a spiced touch
Preparing the Rhubarb Filling
Step 1: Wash and Chop the Rhubarb
Rinse the rhubarb under cold water to remove any dirt, then trim the ends and cut the stalks into even pieces. Aim for chunks that are roughly 23 cm long to ensure they cook evenly without turning to mush.
Step 2: Mix the Filling Ingredients
Place the chopped rhubarb into a large mixing bowl. Add sugar, flour, vanilla extract, and citrus juice if using. Stir until the rhubarb is evenly coated. The flour will help absorb excess juice during baking, resulting in a thicker filling.
Step 3: Transfer to Baking Dish
Pour the rhubarb mixture into a greased ovenproof baking dish, spreading it out evenly. Choose a dish that allows room for bubbling juices and a generous layer of crumble topping.
Making the Crumble Topping
Step 1: Combine the Dry Ingredients
In a medium bowl, mix the flour, sugar, salt, and oats (if using). Adding oats gives the topping extra texture and a slightly nutty flavor. You can also add a pinch of cinnamon or nutmeg for warmth.
Step 2: Rub in the Butter
Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. You want some small clumps for texture, but avoid overworking the mixture to prevent it from becoming greasy.
Assembling the Rhubarb Crumble
Sprinkle the crumble mixture evenly over the rhubarb filling. Don’t press it down too hard keeping it light and crumbly helps create a golden, crunchy topping. Ensure that the rhubarb is fully covered so that it cooks underneath while the topping crisps on top.
Baking Instructions
Preheat your oven to 180°C (350°F) fan or 200°C (400°F) conventional. Place the dish in the center of the oven and bake for 3540 minutes, or until the topping is golden brown and the rhubarb is soft and bubbling around the edges. The aroma should be sweet and slightly tangy, signaling that it’s ready to serve.
Serving Suggestions
Rhubarb crumble is best served warm, straight from the oven. Here are a few popular ways to enjoy it:
- With classic custard for a traditional British-style dessert
- With whipped cream or thick clotted cream
- With a scoop of vanilla ice cream for a cold-and-hot contrast
- With Greek yogurt or crème fraîche for a tangier, lighter option
It’s also delicious the next day, either reheated in the oven or served cold straight from the fridge. The flavors tend to develop even more after resting overnight.
Tips for Perfect Rhubarb Crumble
- Use fresh, in-season rhubarb when possible for the best flavor and texture.
- If your rhubarb is especially sour, increase the sugar slightly in the filling.
- Keep the butter cold when making the topping to achieve a crumbly texture.
- Add a handful of chopped nuts (such as almonds or pecans) to the topping for extra crunch.
- For a gluten-free version, use gluten-free flour and oats.
Make-Ahead and Storage
You can assemble the rhubarb crumble in advance and store it in the refrigerator for up to 24 hours before baking. Cover it with foil or plastic wrap to keep it fresh. Once baked, leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, place in a moderate oven for 1015 minutes until warmed through, or microwave individual portions for 12 minutes.
Freezing Rhubarb Crumble
Both cooked and uncooked rhubarb crumble can be frozen. If freezing before baking, wrap tightly and freeze for up to three months. Bake straight from frozen, adding an extra 10 minutes to the cooking time. If freezing after baking, allow the crumble to cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge and reheat before serving.
Adding Variety to Your Crumble
Once you’re comfortable with the classic rhubarb crumble recipe, you can try creative twists to suit your taste:
- Strawberry Rhubarb Crumble: Add 12 cups of sliced strawberries to the filling for extra sweetness and color.
- Apple Rhubarb Crumble: Mix chopped apples with the rhubarb for a more mellow flavor.
- Ginger Rhubarb Crumble: Add grated fresh ginger or a spoonful of crystallized ginger for a spicy zing.
- Maple or Honey Crumble: Replace part of the sugar in the filling with maple syrup or honey for a richer sweetness.
Rhubarb crumble is a classic dessert that captures the essence of home baking. Its combination of tart fruit and buttery topping is deeply satisfying and endlessly adaptable. Whether served plain or dressed up with custard or ice cream, this recipe for rhubarb crumble is sure to please. With simple ingredients and a straightforward method, it’s a great dish to prepare for family dinners, holidays, or whenever you have fresh rhubarb on hand. Try it once, and it might just become a staple in your dessert rotation.