British Recipes Vegetarian

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


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


  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.

21 replies on “Rhubarb Crumble”

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!!

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.

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!!

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