Cookbook:Rhubarb Crumble

Rhubarb Crumble
Crumble à la rhubarbe.jpg
Category Dessert recipes
Servings 4
Time 15 minutes, plus 1 hour baking

Cookbook | Ingredients | Recipes | Cuisine of the United Kingdom | Dessert | Rhubarb

Rhubarb crumble is a traditional British dessert. Served traditionally with custard (though you can of course serve with cream or ice cream) it is a hearty, filling, and warm feast, best served after a light meal. We have included two recipes in this page: some people like to make the crumble topping with oats, and some just with flour.

Variation IEdit

This version has a flour-based crumble topping, it and simply uses rhubarb and sugar as the filling (unlike the cornstarch etc. in other versions). The rhubarb juice acts as a sufficient sauce.



  1. Preheat the oven to 200°C (180°C fan).
  2. Rinse and drain the rhubarb pieces, and place them in a deep ovenproof dish. Add the light brown sugar and mix briefly.
  3. Put the flours in a mixing bowl. Add the butter. With your fingers (not the palms of your hands), rub the butter into the flour until it resembles breadcrumbs.
  4. Sprinkle the sugar and cinnamon over this mixture, and mix them in briefly.
  5. Sprinkle the crumble mixture over the fruit, making a complete layer. Do not press the topping down—you want it light and crumbly.
  6. Put the dish in the oven (no lid) for 35–45 minutes until crisp and a bit brown.
  7. Serve with custard.

Variation IIEdit

This version uses oats in the crumble mixture, and also is rather unusual in putting some crumble mixture as a layer on the bottom (not just on top).



  1. Mix brown sugar, oats, flour, butter, and cinnamon until crumbly.
  2. Press half the mixture into a 9 inch square pan.
  3. Cover crumb mixture with diced rhubarb.
  4. Mix white sugar, cornstarch, and water. Cook until clear and thick, stirring constantly. Add vanilla and stir.
  5. Pour over rhubarb. Sprinkle with remaining crumb mixture over the top.
  6. Bake for 1 hour at 180°C.

Variation IIIEdit



  1. Preheat oven to 190°C (375°F / gas mark 5).
  2. Cut the rhubarb into pieces and stew for a short time with the caster sugar and water until tender.
  3. While the rhubarb is stewing, combine the flour and butter in a bowl until it resembles fine breadcrumbs.
  4. Stir in the brown sugar.
  5. Place the cooked rhubarb in a deep pie dish (1 L / 2 pt).
  6. Spoon over the crumble topping and spread out evenly
  7. Bake crumble for about 25 mins until the crumble is golden brown.