Rhubarb Crumble

Recipe for Rhubarb Crumble

Rhubarb Crumble is a great early-year British pudding. Quick and easy to make, this foolproof recipe makes use of a fantastic vegetable when there is very little fruit to be had. As a result, though the topping is much the same as it always is, the filling is ever so slightly bitter – a marginally different beast from the crumbles of summer and autumn.

Often, crumble in any of its varied forms is just that little bit too watery. It’s always a shame when you break through a layer of crisp, buttery topping to reveal a puddle of juice littered with chunks of slightly undercooked fruit or vegetable.

Unless we’re talking about apples, water shouldn’t be added to a crumble and, even then, alcohol is much the better option. Instead, the insides of a perfect crumble – particularly a rhubarb crumble – should be juicy and moist, but in a rich, lightly thickened manner

How to Make Rhubarb Crumble

Served up with a generous portion of real custard, this rosy recipe for rhubarb crumble is a wonderfully comforting follow up to a lazy Sunday afternoon roast. Of course, if you’re seeing this recipe in the autumn rhubarb will no longer be in season. What you need is a recipe for Blackberry and Apple Crumble – another true classic!

Rhubarb Crumble

Serves 4-6

Ingredients:

for the filling:

  • 350g rhubarb, 2cm chunks
  • 75g caster sugar

for the topping:

  • 100g plain flour
  • 75g butter
  • 50g porridge oats
  • 50g caster sugar
  • 25g light muscovado sugar

Method:

  1. Place the prepared rhubarb and caster sugar in a large saucepan and gently simmer for 15 minutes until softened.
  2. In a large bowl, rub together the flour and butter until they resemble breadcrumbs. Preheat the oven to 200C/180C (fan).
  3. Mix the oats and remaining caster sugar into the flour and butter mixture. Transfer the cooked rhubarb into a suitably sized oven dish.
  4. Top the rhubarb with the crumble mixture and finish by scattering with the muscovado sugar. Bake for 30-35 minutes until crisp and golden brown. Serve with custard, yoghurt or good vanilla ice cream.

British Rhubarb Season Rhubarb Crumble Recipe

Cost: Rhubarb is an impressively inexpensive ingredient, particularly in the first few months of the year. Available for as little as £1/500g, this entire pudding for 4 should set you back no more than £2.10.

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21 comments on “Rhubarb Crumble

  1. lovinghomemade
    May 5, 2014 at 11:54 am

    Rhubarb crumble is one of my favourites. My dad likes to put dates in too but am still undecided as to whether they should be there!

    • frugalfeeding
      May 6, 2014 at 8:51 am

      That’s a nice idea – maybe I’ll give it a go.

  2. Katrina Tauchen
    May 5, 2014 at 12:10 pm

    Rhubarb just started appearing at our grocery store again recently, and I’ve been searching for an excuse to buy some. This looks delicious!

  3. Our Growing Paynes
    May 5, 2014 at 3:07 pm

    Perfect. Our rhubarb is coming up now. :)

    • frugalfeeding
      May 6, 2014 at 8:50 am

      Lucky you – I’ve really loved it so far this year.

      • Our Growing Paynes
        May 6, 2014 at 8:48 pm

        It’s a perennial so plunk it in and get some every year. Though last year it didn’t do very well, it was a tough year for the garden. Fingers crossed it will be back to normal this year!

        • frugalfeeding
          May 14, 2014 at 1:54 pm

          I just need the room… Can’t wait to have a garden!

          • Our Growing Paynes
            May 14, 2014 at 3:36 pm

            I hope you are able to get one soon. That helps with being frugal.

          • frugalfeeding
            May 27, 2014 at 1:46 pm

            Fingers crossed 😀

  4. Claire Sambolino
    May 5, 2014 at 7:22 pm

    Rhubarb crumble is one of my absolute favourites! I add in ginger and lemon zest for an added kick. Truly delicious!

    • frugalfeeding
      May 6, 2014 at 8:50 am

      Good idea – rhubarb and ginger is awesome, as per my jam recipe!

  5. Celia @ Fig Jam and Lime Cordial
    May 5, 2014 at 9:23 pm

    Looks and sounds delicious. Sadly our rhubarb crowns have died off, so we’ll have to look out for some at the markets! :)

    • frugalfeeding
      May 6, 2014 at 8:49 am

      Ah, that’s a shame, though I’m sure you’ll easily find some!

  6. Meenakshi
    May 6, 2014 at 12:32 pm

    Looks so inviting! I wish rhubarb was more easily available in India. I only seem to find it on restaurant dessert menus. I have another query, if you don’t mind answering- what camera do you use? Your photos are getting more beautiful with each post!!

    • frugalfeeding
      May 14, 2014 at 1:54 pm

      That’s a shame. I use a Nikon D3100 DSLR with a basic kit lens set at 55mm – then I edit the photos to improve contrast and colour. I’m glad you like my photography.

      • Meenakshi
        May 14, 2014 at 6:33 pm

        Thanks! Have been wanting to invest in a DSLR myself. I have been following you for 2+ years now so can see how the pics have just transformed! Was lovely reading the Guardian piece as well. Keep cooking, baking and picture-taking!!

        • frugalfeeding
          May 28, 2014 at 1:50 pm

          Yes, I’ve certainly become a far better photographer! I’ll be carrying on well into the future :)

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