Bite into this delicious dessert and you’ll enjoy the taste of tart rhubarb sweetened by a delicious crumb topping. We’ve been making rhubarb crumble for years and we always go with a simple and easy recipe that always gets rave reviews!
Why you’ll love this easy crumble recipe
- It’s easy to make and tastes so good!
- It makes a refreshing change from apple crumble.
- You can batch cook and freeze, taking advantage of seasonal fruit.
- It’s 100% vegetarian and easily adapted for vegans.
Should I use fresh or frozen rhubarb?
Where possible, we always recommend using fresh rhubarb, but as rhubarb is seasonal, it’s not always possible to use fresh.
Frozen rhubarb works perfectly, we recommend defrosting it first to ensure that the cooking times remain the same.
We make the rhubarb filling when rhubarb is in season and at its most cost effective and we freeze it, ready to use whenever we fancy it!
How to prepare rhubarb for crumble
First, wash your rhubarb and remove the leaves and the bottom of the stalk.
Then, cut the stalk into chunks, approximately 2″/5cm each.
It’s important that they are roughly the same size to ensure they cook at the same time.
Do you need to peel the rhubarb for rhubarb crumble?
Absolutely not!
You should never peel rhubarb.
We can’t think of any rhubarb recipes where you’d need to peel it.
What do I serve with it?
Rhubarb crumble is delicious when served with a scoop of vanilla ice cream, whipped cream, or lashings of fresh custard.
Play with flavors
For the rhubarb filling, you may like to try a little ginger, cinnamon, lemon juice, or orange zest in it.
For the crumble topping, try using crushed amaretti biscuits or drizzle on honey for an extra sweet top.
How do I store it?
Our rhubarb crumble recipe will keep covered in the fridge for up to three days.
It also freezes well, but you’ll want to freeze the rhubarb filling and the crumble topping separately.
If you freeze them together, the crumble topping could become soggy.
Make it vegan
It’s very easy to make our easy rhubarb crumble recipe vegan because the only ingredient that is not suitable for vegans is unsalted butter, so simply use a vegan-friendly plant-based butter instead.
Is it all about the crumb topping for you?
If you’re anything like us, we LOVE a great crumble topping, and the more the better.
If that sounds like you, then simply double the quantities for the topping and have a double portion of crumble topping on your rhubarb – you won’t regret it!
If I’m serving up a double topping portion, I always serve it with two scoops of vanilla ice cream, it’s delicious!
Recipe variations
We love rhubarb crumble, but it’s also good to combine with other fruit.
Apple and rhubarb crumble is delicious, sliced strawberries make a terrific ingredient for strawberry rhubarb crumble, which is also a great sweet and tangy combination!
We were a little hesitant initially about strawberry rhubarb crumble, but it really does work and is well worth a try!
Recipe notes and expert tips
- Beware of the leaves
Rhubarb plants have leaves that are poisonous, so make sure you remove them and discard them. - Make ahead and freeze
Freeze the rhubarb filling and the crumble topping separately.
More easy dessert recipes for you to enjoy
If you love rhubarb crumble then why not try these easy dessert recipes;
How to make rhubarb crumble with step-by-step instructions
Making our rhubarb crumble is easy if you follow our simple instructions.
Preheat your oven to 395°F/200°C.
Make rhubarb crumble filling
Place your rhubarb chunks into a large saucepan over medium heat, add brown sugar and stir to combine.
Simmer for 10 minutes, stirring occasionally, add additional sugar if needed, the rhubarb should be soft but still holding its shape.
Remove from the heat and place your rhubarb mixture in a prepared baking dish or pie plate, ensuring an even layer, then set aside.
Make rhubarb crumble topping
Now, in a large bowl add flour and cold unsalted butter cubes and, using your fingers rub them together until they resemble breadcrumbs.
Take the crumble topping and place it evenly on top of the rhubarb, gently press it down with the back of a spoon and then run a fork over the top to create a pattern.
Scatter brown sugar over the top of your rhubarb crumble and place in the oven, cook until it’s golden brown, approximately 30 minutes.
Serve in bowls and enjoy!
We hope that you enjoy our rhubarb crumble recipe and would love to hear how you got on with making it.
Please leave a comment below and feel free to ask any questions you may have.
Easy rhubarb crumble recipe
Utensils
Ingredients
For the rhubarb filling
- 500 g Rhubarb fresh or frozen (thawed)
- 100 g Superfine golden sugar (caster)
For the crumble topping
- 140 g Flour self-raising or plain
- 85 g Unsalted butter chilled and cubed
- 2 tbsp Superfine golden sugar (caster)
Instructions
- Preheat your oven to 395°F/200°C
Make rhubarb crumble filling
- Place your rhubarb chunks into a large saucepan over medium heat, add brown sugar and stir to combine. Simmer for 10 minutes with the lid on, stirring occasionally, add additional sugar if needed, the rhubarb should be soft but still holding its shape. Remove from the heat and place your rhubarb mixture in a prepared baking dish or pie plate, ensuring an even layer, then set aside500 g Rhubarb, 100 g Superfine golden sugar (caster)
Make rhubarb crumble topping
- Now, in a large bowl add flour and cold unsalted butter cubes and, using your fingers rub them together until they resemble breadcrumbs. Take the crumble topping and place it evenly on top of the rhubarb, gently press it down with the back of a spoon and then run a fork over the top to create a pattern.140 g Flour, 85 g Unsalted butter
- Scatter brown sugar over the top of your rhubarb crumble and place in the oven, cook until it’s golden brown, approximately 30 minutes. Serve in bowls and enjoy!2 tbsp Superfine golden sugar (caster)
Notes
- Beware of the leaves
Rhubarb plants have leaves that are poisonous, so make sure you remove them and discard them - Make ahead and freeze
Freeze the rhubarb filling and the crumble topping separately
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
More delicious recipes from our friends
Got leftover rhubarb? Why not try this great dump cake recipe from Little House Big Alaska.
Try something different with this keto chia pudding from Keto Cooking Wins.
Follow us on Pinterest, Facebook, and Instagram, for more tasty inspiration!
Did you make this recipe?
We love hearing how you went with ours recipes! Tag us on Instagram at @splash_of_taste_uk
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Sue Ann says
Sounds great. Only confused on the amount in English of cups of sugar, flour and rhubarb
Mandy from Splash of Taste says
It is lovely! If you look under the ingredients in the recipe card, you’ll see an option to use metric or US customary – this should help you 🙂
Jennifer says
I love the colors and the flavors in this dish! It was spectacular with ice cream! Our new fav!
Mandy from Splash of Taste says
We’re so pleased you enjoyed it. Rhubarb crumble has the most vivid colors, doesn’t it!
Sherry says
OMG! I love this rhubarb crumble recipe!! With tons of fresh rhubarb coming out of the garden, I tried your rhubarb recipe. This crumble recipe with rhubarb was so easy to make and it tasted so delicious!
Mandy from Splash of Taste says
That’s great that you could use homegrown rhubarb!
Greta says
Such an easy and tasty recipe. Thank you for this one.
Mandy from Splash of Taste says
You are more than welcome!
Shelby says
I loved the simplicity of this- a great way to use up rhubarb this summer!
Lynn Polito says
This was so good and a delicious change from other crumbles!