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Rhubarb crumble

Next level rhubarb crumble in a large baking dish

Rhubarb crumble

Name: Rhubarb crumble
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: British
Ingredients: 800g rhubarb chopped into roughly 5cm pieces; 50g golden caster sugar; 1 tsp vanilla extract; 1 tsp cornflour; custard cream or ice cream, to serve (optional); 200g self-raising flour; 50g custard powder; 150g salted butter; 125g golden caster sugar; 25g demerara sugar

Barney Desmazery

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Serves 6

Easy

Prep: 20 mins

Cook: 45 mins

plus 30 mins macerating and cooling

A star rating of 4.9 out of 5.50 ratingsRate

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Use in-season rhubarb to make this comforting British pudding. Enjoy our rhubarb crumble recipe at any time of year, served with custard, cream or ice cream

Freezable (unbaked)

Vegetarian

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Crumble might seem like the easiest pudding in the world, but plenty can go wrong – too much juice, and you end up with fruit soup; too little, and it’s unpleasantly dry. A bad topping can be undercooked and stodgy or, worse, like gravel. But, don’t worry – we’ve cracked it! This rhubarb crumble is perfectly balanced, with tart, self-saucing fruit and a buttery, golden topping that’s just crisp enough. No sloppiness, no disappointment – just a pud that proves simple can still be next level. Now, the only decision left is cream, custard or ice cream?

Ingredients

Nutrition

Units:

MetricUS

800g rhubarb

chopped into roughly 5cm pieces
50g golden caster sugar
1 tsp vanilla extract
1 tsp cornflour
custard

cream or ice cream, to serve (optional)

For the topping

200g self-raising flour
50g custard powder
150g salted butter
125g golden caster sugar
25g demerara sugar

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Nutrition: Per serving

kcal490
fat21g
saturates13g
carbs68g
sugars35g
fibre4g
protein5g
salt0.83g

Method

step 1

To make the crumble topping, tip the flour, custard powder and butter into a large bowl, then rub together using your fingertips until the mixture resembles coarse breadcrumbs. Stir in both sugars. The crumble topping can be prepared ahead and chilled for up to three days or frozen for up to three months. Roughly break up with your hands before using. If using straight from the fridge, the topping will be craggier; if you prefer it to be more loose, leave it to come back to room temperature before using.
step 2

Toss the chopped rhubarb, caster sugar, vanilla and cornflour together in a large bowl, ensuring the rhubarb pieces are evenly coated. Set aside to macerate for 30 mins. Tip the rhubarb into a large ceramic baking dish and spread into an even layer. Sprinkle over the crumble topping, making sure it covers the rhubarb completely. Can be assembled up to a day ahead and chilled until ready to bake, or frozen for up to three months. Defrost completely in the fridge overnight before continuing.
step 3

Heat the oven to 200C/180C fan/gas 6. Bake the crumble for 40-45 mins until the topping is golden and crisp and the rhubarb filling is bubbling at the edges. Leave to cool for 10 mins before serving with your choice of custard, cream or ice cream.

Recipe tips

FLOUR POWER

Using self-raising rather than plain flour in the crumble topping results in a lighter, more scone-like texture, thanks to the baking powder that’s added to the flour.

SECRET INGREDIENT

Custard powder contains dried eggs and milk, so it enriches the topping but doesn’t alter the texture, as there’s no extra liquid.

SELF-SAUCING

When you toss the chopped rhubarb in sugar and leave it to macerate, it releases its juices, which creates a sauce.

TWO SUGARS

We like to use two types of sugar – golden caster and demerara. The former is mainly for sweetness while the latter adds crunch and a toffee-like flavour.

THE THICK OF IT

Mixing cornflour into the rhubarb helps thicken the juices as it bakes, ensuring a velvety sauce that holds the crumble topping perfectly.

Recipe from Good Food magazine, May 2025

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A star rating of 4.9 out of 5.50 ratings

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