If you’ve ever wondered how to turn those tart stalks of rhubarb into a dreamy dessert, you’re in the right place. This Rhubarb Crumble Recipe is hands down one of my all-time favorites—simple, comforting, and downright delicious. Whether you’re a seasoned crumble fan or just looking for a way to use that rhubarb sitting in your fridge, you’re going to love how easy and satisfying this comes together.
Why You’ll Love This Recipe
- Simple Ingredients: Uses easy-to-find staples that you probably already have in your kitchen.
- Perfect Balance: The tartness of rhubarb pairs beautifully with the sweet, buttery crumble topping.
- Family Favorite: My family goes crazy for this and it’s always requested for special occasions.
- No Fuss Technique: You don’t have to be a baking pro to nail this—great results every time.
Ingredients You’ll Need
These ingredients come together in such a charming way—the rhubarb brings a punch of tang, while the orange juice adds a subtle citrus lift. The crumble topping is where the magic happens, combining buttery goodness and a touch of sweetness.
- Rhubarb: Fresh, firm stalks work best; avoid limp or overly stringy pieces.
- Orange Juice: Freshly squeezed if you can—adds brightness and prevents the rhubarb from drying out.
- Caster Sugar: Superfine sugar blends seamlessly into both the fruit and crumb topping.
- Self-raising Flour: I love how it gives a light texture to the crumble without extra fuss.
- Butter or Block Margarine: Cold is key—we want that crumbly, sandy texture!
Variations
I love mixing things up depending on my mood or what’s in season—and you’ll find that this rhubarb crumble recipe is super flexible. Feel free to get creative and make it your own!
- Add Fresh Berries: I often toss in a handful of strawberries or raspberries with the rhubarb to add natural sweetness and extra color.
- Use Almond Flour: For a gluten-free twist, swap the self-raising flour with almond flour and a bit of baking powder.
- Make it Vegan: Replace butter with coconut oil or vegan margarine, and serve with dairy-free ice cream for a plant-based treat.
How to Make Rhubarb Crumble Recipe
Step 1: Prep Your Oven and Rhubarb
Start by heating your oven to 180°C (or 160°C fan-assisted). While that’s warming up, chop your rhubarb into thumb-sized chunks—this size works beautifully to soften while still giving you some lovely texture. Spread the rhubarb evenly in your baking dish, and pack it in so there are no large gaps.
Step 2: Sweeten and Juice It Up
Sprinkle over the 2 tablespoons of caster sugar—you’ll find this gently balances the tartness. Then pour your freshly squeezed orange juice evenly over the rhubarb. This step came from one of my early experiments, and it really adds a fresh note that lifts the entire dish. Set this aside as you prepare the crumble.
Step 3: Make the Crumble Topping
Into a large bowl, add your self-raising flour and cold butter (or margarine). Now comes the fun, hands-on part—using your fingertips, rub the butter into the flour until it looks like coarse breadcrumbs with some larger crumbs mixed in. Then stir through the caster sugar so it’s evenly distributed.
Step 4: Assemble and Bake
Spoon the crumble topping across your rhubarb, making sure you cover it completely. I like to gently press the topping down with my fingertips—not flatten it, just enough so it stays put during baking but still keeps that bumpy texture that crisps up so nicely. Pop it in your preheated oven for 35 to 40 minutes, or until the crumble is golden and inviting.
Step 5: Cool and Serve
Once it’s done, give it a few minutes to cool (I know, it smells incredible, but it’s worth the wait). Then serve it warm with custard, ice cream, or just enjoy it on its own. I especially love how the leftover crumble tastes the next day—almost better!
Pro Tips for Making Rhubarb Crumble Recipe
- Keep Butter Cold: This ensures a crumbly, flaky topping instead of a doughy mess.
- Don’t Overmix the Crumble: Rub the butter in gently to maintain texture and avoid a tough crust.
- Use Fresh Orange Juice: Adds natural sweetness and a subtle zing that complements the rhubarb perfectly.
- Bake Until Golden Brown: Watch the color of your crumble topping—golden means perfectly crisp and flavorful.
How to Serve Rhubarb Crumble Recipe
Garnishes
I like to sprinkle a little extra caster sugar on top of the crumble right before serving for a slight crunch. A dollop of whipped cream or a scoop of vanilla ice cream makes it feel extra indulgent, and a few fresh mint leaves add a pop of color and fresh aroma if you’re feeling fancy.
Side Dishes
When hosting, I sometimes serve this with a hot cup of tea or a cooling glass of milk. It’s such a cozy dessert that pairs well with simple drinks and light, fresh salads if you want to keep the meal balanced.
Creative Ways to Present
For celebrations, I like making individual crumble jars or ramekins so everyone gets their own little personal dessert. You can also layer the rhubarb and crumble with whipped mascarpone for a sophisticated twist that’s as gorgeous as it is tasty.
Make Ahead and Storage
Storing Leftovers
My go-to method is to let the crumble cool completely, then cover tightly with foil or a plastic lid and keep it in the fridge. It stays perfectly delicious for up to three days, and the flavors actually mingle more as it rests.
Freezing
I’ve frozen portions in airtight containers with great results. Just thaw overnight in the fridge and reheat gently in the oven. The crumble topping remains crisp, especially if you reheat at a moderate temperature.
Reheating
Reheat leftovers in a 160°C oven for about 10-15 minutes to restore that delightful crumble crunch. Avoid microwaving if you want to keep that texture—it tends to soften the topping too much.
FAQs
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Can I use frozen rhubarb for this crumble?
Absolutely! Just make sure to thaw and drain any excess liquid before assembling the crumble so your topping doesn’t get soggy. Frozen rhubarb is a great option if fresh isn’t available, and it still delivers plenty of tangy flavor.
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How do I prevent the crumble topping from burning?
Keep an eye on the crumble after about 30 minutes. If it’s browning too quickly, you can loosely cover it with foil for the remainder of the cooking time. Using a moderate oven temperature helps the topping brown evenly without burning.
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Can I make this crumble gluten-free?
Yes! Swap the self-raising flour for a gluten-free flour blend with a bit of baking powder mixed in. The texture will be a bit different but still delicious. Just ensure your substitute can hold the crumble structure.
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What’s the best way to serve rhubarb crumble?
Warm, with a generous pour of custard or a scoop of vanilla ice cream. The creamy coldness balances the warm tangy fruit and buttery topping perfectly, creating that classic comfort dessert experience.
Final Thoughts
This Rhubarb Crumble Recipe holds a special place in my heart—it’s one of those desserts that’s ridiculously simple but always impresses, whether it’s a casual family night or a celebratory dinner. I still remember the first time I made it and how the whole kitchen smelled of buttery, citrusy happiness. I wholeheartedly recommend giving it a try—you’ll find it’s an easy crowd-pleaser and a great way to make the most of rhubarb season.
Print
Rhubarb Crumble Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This classic Rhubarb Crumble recipe combines tart rhubarb with a sweet, buttery crumble topping to create a comforting dessert that’s perfect for any season. The rhubarb is lightly sweetened and infused with fresh orange juice, then baked under a golden, crunchy crumble topping until bubbling and fragrant. It’s delicious served warm with custard or ice cream, or enjoyed on its own as a cozy treat.
Ingredients
Filling
- 500 g Rhubarb, chopped into thumb-sized pieces
- 50 ml Orange Juice (approx. half an orange)
- 2 tbsp Caster Sugar (Superfine Sugar)
Crumble Topping
- 200 g Self-raising Flour
- 100 g Butter or Block Margarine (cold)
- 100 g Caster Sugar (Superfine Sugar)
Instructions
- Preheat the oven: Set your oven to 180°C (160°C for fan-assisted ovens), Gas Mark 5, or 350°F to prepare for baking your crumble.
- Prepare the rhubarb: Chop the rhubarb into thumb-sized pieces and place them evenly at the bottom of your baking dish, making sure there are no large gaps and the base is well covered and compacted.
- Add sugar and juice: Sprinkle 2 tablespoons of caster sugar over the chopped rhubarb, then pour the orange juice evenly on top. Set aside while preparing the crumble topping.
- Make the crumble topping: In a large bowl, combine the self-raising flour and cold butter or margarine. Use your fingertips to rub them together gently until the mixture resembles rough breadcrumbs. Stir in the remaining caster sugar evenly.
- Assemble the crumble: Spoon the crumble mixture evenly over the rhubarb, covering all surfaces and lumps. Press lightly with your fingertips to compact slightly but leave a bumpy texture on top.
- Bake: Place the dish in your preheated oven and bake for 35 to 40 minutes, or until the topping is golden brown and crispy.
- Cool and serve: Let the crumble cool slightly before serving. Enjoy warm with custard or ice cream, or simply on its own.
Notes
- This recipe is an excellent way to use up any extra rhubarb stalks you may have.
- For a dairy-free version, use a suitable plant-based margarine instead of butter.
- Adjust sugar quantities based on the tartness of your rhubarb and personal preference.
- Ensure the crumble topping is not pressed too firmly to maintain a crisp texture.
Nutrition
- Serving Size: 1/6 of recipe (~170g)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
