Let Me Tell You About My Rhubarb Crumble Obsession
Honestly, if you’ve ever wondered what the smell of a proper British summer is, it’s rhubarb and sugar bubbling away in the oven. I remember nicking stalks from my nan’s garden (don’t tell her, she’d pretend not to know anyway) and making a right mess in the kitchen. Rhubarb crumble always felt less like a recipe and more like a family event—usually with someone moaning that I’d made the topping too thick. Or too thin. You can’t win! But that first warm bite, with a bit of melting ice cream? That’s happiness on a spoon. Oh, and don’t get me started on the year my cat got into the flour bag while I was mixing (I promise, no cat hair here).
Why I Keep Making This (And Why You Might, Too)
I make this crumble when I’ve had a long week, or when there’s rhubarb looking sad in the fridge (seriously, how does it wilt so fast?). My family goes slightly bonkers for it, mainly because it’s tart and sweet and the topping’s like a biscuit had a glow-up. Sometimes I don’t even bother with fancy serving dishes—straight from the dish, spoons in hand. (Pudding dignity is overrated.) Oh, and if you’ve ever thought, “Crumble’s too fussy,” trust me, once you’ve tried this version, you’ll see it’s really just mix, dump, and bake. The biggest challenge is not eating the topping raw. Which I fail at. Frequently.
What You’ll Need (And What You Can Swap In If Needed)
- About 600g (just over a pound) rhubarb, chopped—fresh or frozen; or mix in a couple of apples if you’re short (I do this when I forget to buy enough rhubarb, which is often)
- 120g caster sugar (or granulated—it’s fine, my grandmother insisted on Silver Spoon but seriously any will do)
- 1 orange, zested (if you remember, adds zing; lemon works too, or skip it and no one will know)
- 1 tsp vanilla extract (optional, but I love it)
- 180g plain flour (sometimes I use half oats if I’m feeling rustic)
- 100g cold butter, cubed (salted or unsalted—whatever’s in the fridge, honestly)
- 80g demerara or brown sugar (white works but brown gives it that lovely crunch)
- A pinch of sea salt (don’t skip this, but if you do, it’s not the end of the world)
- Optional: handful of chopped nuts or a bit of ground ginger (if you’re feeling wild)
How I Actually Make Rhubarb Crumble (With The Bits I Mess Up)
- Preheat the oven to 190°C/375°F (or somewhere near, my oven runs hot and I just keep an eye on it).
- Toss the rhubarb with caster sugar, orange zest, and vanilla right in your baking dish. 9-inch square works, but so does whatever’s not busy. Spread it out so the sugar’s not all clumped in one corner. (This is where I sneak a bite of the raw rhubarb and immediately regret it. So tart!)
- Now, for the topping: combine flour, brown sugar, and pinch of salt in a big bowl. Rub in the butter with your fingers until it looks like lumpy breadcrumbs (or use a pastry cutter if you actually own one; I use my hands and then moan about the mess). Don’t overmix—it should look a bit rough and pebbly. If you want oats or nuts, toss them in here.
- Spoon the crumble topping over the fruit. Don’t pack it down; just let it sit there, like a lazy blanket. If you’re feeling fancy, scatter a little extra sugar on top for crunch.
- Bake for about 35–40 minutes, or until the top’s golden and the fruit’s bubbling up around the edges. Don’t panic if it looks a bit wonky at first. It always comes together in the end. If you’re like me, this is also where you hover and open the oven door too much—try not to, but I get it.
Notes From My Many, Many Kitchen Experiments
- If your rhubarb’s especially tart, you might want a smidge more sugar. Or you might love that face-puckering zing; up to you!
- Butter straight from the fridge works best for the crumble but I’ve used slightly soft and it was fine. (Actually, I find it easier to rub in when it’s not rock hard.)
- I once tried to make this with gluten-free flour and it turned out a bit sandy; maybe a better brand would work?
Some Variations That Worked (And One That Didn’t)
- Half apple, half rhubarb—brilliant if you’re low on rhubarb.
- A sprinkle of ground ginger in the topping—gives it a nice kick.
- Swapping half the flour for oats—makes it more breakfast-y (yes, I’ve eaten this for breakfast, don’t judge).
- I tried adding strawberries once, but honestly, it got a bit too mushy. Maybe I overdid it; might be worth another go, though.
Do You Really Need Special Equipment?
I use a 9-inch square baking dish, but I’ve also made this in a deep frying pan (oven-safe, obviously) when every dish was dirty. If you don’t have a pastry cutter, just use your fingers—I do, and it’s oddly therapeutic. Forks sort of work, but it’s slower than a snail in a traffic jam.
How Long Does This Last? (Theoretically…)
Technically, you could refrigerate leftovers for up to 3 days, maybe even four if you’re pushing it. But honestly, in my house it never lasts more than a day! Warm it up in the oven or microwave—it’s all good. I think it tastes better the next day, but my brother disagrees (he says it’s best fresh; families, eh?).
How I Like To Serve Rhubarb Crumble
We’re a custard family, so we drown our crumble in the stuff. But vanilla ice cream or even a good dollop of thick Greek yogurt is lovely, especially when the crumble’s still warm and the ice cream’s all melty. Sometimes I put a little bit of double cream on mine—that’s probably a bit much, but go big or go home, I say. If you want to make your own custard, this one from BBC Good Food is my go-to (when I’m feeling patient, which is like twice a year).
What I’ve Learned (Usually The Hard Way…)
- Don’t rush the topping—if you melt the butter, it just goes sort of cakey, not crumbly. I tried once. Regretted it.
- If your rhubarb looks dry, add a splash of orange juice or water before baking.
- Let it rest for a few minutes out of the oven or you’ll burn your tongue (I never do, but I should).
Questions People Actually Ask Me (And My Honest Answers)
- Can I use frozen rhubarb? Absolutely! Just thaw and drain it first, or you’ll end up with rhubarb soup (happened to me last Easter, not ideal).
- Do I need to peel rhubarb? Only if it’s really tough or stringy. Most of the time, I just chop it up and chuck it in. On second thought, if you’re using those monster-sized stalks, maybe give ‘em a quick peel.
- What’s the best sugar for the topping? I’m not fussy, but brown sugar gives you a nice caramel-ish crunch. If you only have white, use it; just don’t tell my mum.
- Can you freeze crumble? You can! Either freeze it after baking (cool completely first) or freeze the unbaked fruit and topping separately. Both work, but the topping gets a bit less crisp after freezing, just so you know. King Arthur Baking has some more tips on freezing here.
- This seems like a lot of sugar—can I cut it down? Probably! I sometimes do if the rhubarb’s sweet, or swap in a bit of honey for the sugar in the fruit. Just taste as you go (and ignore anyone who says you’re doing it wrong).
Oh—and if you want to read up on different ways folks make crumble (seriously, everyone’s got an opinion), Delia Online’s classic rhubarb crumble guide is a fun read.
Well, there you go—my slightly rambling, very true-to-life rhubarb crumble recipe. Enjoy, and don’t forget to lick the spoon (but maybe not while anyone’s watching).
Ingredients
- 600g fresh rhubarb, trimmed and chopped
- 120g granulated sugar
- 1 tablespoon cornflour
- 180g plain flour
- 100g unsalted butter, cold and cubed
- 80g light brown sugar
- 40g rolled oats
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
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1Preheat the oven to 180°C (350°F). Lightly grease a medium baking dish.
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2In a large bowl, toss the chopped rhubarb with granulated sugar and cornflour. Spread evenly in the prepared baking dish.
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3In another bowl, combine the flour, light brown sugar, rolled oats, cinnamon, and salt. Add the cold butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs.
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4Sprinkle the crumble mixture evenly over the rhubarb.
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5Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling.
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6Allow to cool slightly before serving. Enjoy warm with custard or vanilla ice cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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