Rhubarb Crumble

The Editors at Food Fanatic | Food Fanatic Updated

Rhubarb Crumble is the perfect marriage of tangy fruit and sweet, crunchy topping. Delicious with custard, this winter warmer is a traditional British favorite.

A classic British school pudding (the UK's word for 'dessert'), Rhubarb Crumble is full of wonderfully contrasting flavors and textures.

The rhubarb itself is tart and tangy, with a lovely soft texture, balanced perfectly by the sweet and crunchy topping.

Rhubarb Crumble Photo


More about rhubarb

If you've never cooked with rhubarb before, this is a great recipe to try and find out what you've been missing.

Once you've bought the rhubarb for this recipe, be sure to keep it in the fridge and use it within just a few days, as it wilts very quickly.

Keep the leaves on until you're ready to cook it, because they help the stalks stay fresh for longer. But make sure you remove them before cooking, as rhubarb leaves are poisonous if consumed.

Rhubarb Crumble Picture

Botanically speaking, rhubarb is actually a vegetable, but in the culinary world it's treated as a fruit. It does, however, have an extremely tart flavor and needs to be cooked with a good amount of sugar to make it palatable.

In a crumble, the crunchy topping is very sweet, so it works really well with the rhubarb and creates an incredible dessert. You can add even more sweetness by serving rhubarb crumble with custard or ice-cream.

But if the sweetness level is already just right, try pouring over some heavy cream instead. Delicious!

Rhubarb Crumble Pic

Tips for making the crumble as crunchy as possible

One of the best things about Rhubarb Crumble is the crunchiness of the topping - and there are ways of making it even crunchier!

Why not try:

  • Adding chopped nuts to the crumble mixture (flaked almonds work well)
  • Adding raw oats to the crumble mix - they don't just add crunch, they add the goodness of whole grains too!

Don't use more butter than suggested in the recipe, or your topping will 'melt' and be soggy instead of crunchy!

More British School Puddings

Bread and Butter Pudding

Spotted Dick

Sticky Toffee Pudding

Treacle Sponge

Chocolate Cornflake Cakes

Rhubarb Crumble

    4 Servings


  • 10 stalks Rhubarb
  • 8 tablespoons Fine Granulated Sugar
  • 1 teaspoon Ground Ginger
  • 4 ounces Butter, softened
  • 4 ounces Light Brown Sugar
  • 7 ounces All-Purpose Flour


  1. Preheat the oven to 350 deg F.
  2. Cut the rhubarb into 3 in pieces and place on to a baking tray.
  3. Sprinkle with 4 tablespoons of water and the fine granulated sugar, then cook for 10 minutes. 
  4. Transfer the rhubarb to an ovenproof dish about 1½ in deep and sprinkle the ginger over the top. Mix well.
  5. Using your fingertips, rub the butter into the flour and sugar. 
  6. Sprinkle the mixture over the fruit and bake for 35–45 minutes, until the crumble topping is looks golden-brown and crispy and the fruit filling is bubbling.
  7. Cool slightly, then serve with custard, cream or ice-cream.
Source: BBC Food
BBC Food
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Related Recipes:
Rhubarb Recipes, Pudding Recipes, British Recipes, Dessert Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
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Author: The Editors at Food Fanatic
Source: BBC Food
Recipe Yields: 4 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 72 minutes

Nutrition Facts

Serving Size 1 serving
Servings Per Recipe 4

Amount Per Serving
Calories from Fat 176
Calories 551

% Daily Value*
Total Fat 22g
  Saturated Fat 14g
Sodium 21mg
Total Carbohydrate 77g
  Dietary Fiber 0g
  Sugars 27g
Protein 4g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.