Rhubarb crumble is an all time favourite traditional dessert. Stewed rhubarb with sweet crumble topping that’s heaven when served with warm custard.
Traditional rhubarb crumble is a proper pudding and one I order any time I see it on a menu. In fact serve me rhubarb in pretty much any form and I’ll be happy. This is one of those puddings that I don’t like to see messed around with. I just want the rhubarb topped with a simple crumble, no nuts or oats thank you very much. If you ask my husband, he’ll tell you to double the amount of crumble topping, anything less and he’s likely to call it a “crumble-less crumble”. Whilst I like the crumble topping, I’d argue that too much can leave it tasting a bit raw. As to how to serve it, for me it has to be custard. None of your fancy homemade custard either, Birds or Ambrosia please, I’ll have either! At a push I’ll have vanilla ice cream and my youngest likes hers served with milk, however, I won’t thank you for that!
As soon as I see these glorious pink stems of Yorkshire rhubarb hit our shelves, they are popped into my shopping basket. Whilst I’ll happily eat rhubarb is any shape or form, it’s usually a humble crumble that I make first. Simple cooking, and all the better for it. This recipe is the recipe I’ve made for years, there’s nothing fancy about it, it’s crumble as I remember eating it as a child, the recipe I’ve grown up with.
Can I make this recipe ahead of time?
This recipe can be prepared ahead of time. However, I would recommend making and storing the rhubarb separate from the crumble mix in the fridge. Otherwise the juice from the rhubarb will leach into the crumble making is soggy. When you are ready to bake simply spoon the crumble over the rhubarb, pop into the oven and bake as per the recipe card.
Can I freeze rhubarb crumble?
You can freeze fruit crumble after it has been baked, I just never get to that stage as it’s usually eaten straight out of the oven. Allow to cool then cover and freeze. It should keep for 3 months. Just be aware that the rhubarb will break down a little when it defrosts.
Other flavour combinations:
Fruit crumbles are such an easy pudding to make and a great way of using up fruit that’s starting to look a little tired. Ideal for those who aren’t as confident in the kitchen, but still want to serve up something tasty. I love rhubarb and rhubarb crumble is my favourite. However, rhubarb isn’t available all year round, albeit that I will freeze rhubarb to prolong the season a bit. So throughout the year I like to bake crumbles with other fruits. Stone fruits like peach and apricots work really well, as do mixed berries. In the autumn apple and cinnamon or apple and blackberry works a treat, as do spiced plums or pears. You can add spicing to either the fruit or mix some through the crumble mix, it’s entirely down to choice, both if you really fancy.
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Additional recipe suggestions:
- 400 g rhubarb – cut into 1" chunks
- 1 tbsp caster sugar
- 200 g plain flour
- 100 g cold salted butter – cut into cubes
- 75 g caster sugar
- Cut the stems of rhubarb into 1" chunks and place into an oven-proof dish. Spoon over the caster sugar and mix well to combine then set aside.
- Make the crumble topping by first placing the flour, sugar and cold cubes of butter into a large mixing bowl. Rub together gently to form a breadcrumb like consistency.
- Spoon the crumble over the rhubarb ensuring an even layer. Place in a pre-heated oven at 180CFan and bake for 40 minutes until the top is golden brown.
- Serve with custard, or ice cream.