Rhubarb Crumble
45 mins cooking time

This simple rhubarb crumble recipe proves just how delicious a few everyday ingredients can be. Sweet and tangy rhubarb meets a crisp, buttery topping, proving that you do not need anything fancy to make a dessert worth getting excited about. Serve it warm with vanilla ice cream, custard, or crème fraiche.

Rhubarb Crumble Rhubarb Crumble

Rhubarb Crumble

  • 45 mins cooking time
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This simple rhubarb crumble recipe proves just how delicious a few everyday ingredients can be. Sweet and tangy rhubarb meets a crisp, buttery topping, proving that you do not need anything fancy to make a dessert worth getting excited about. Serve it warm with vanilla ice cream, custard, or crème fraiche.

This simple rhubarb crumble recipe proves just how delicious a few everyday ingredients can be. Sweet and tangy rhubarb meets a crisp, buttery topping, proving that you do not need anything fancy to make a dessert worth getting excited about. Serve it warm with vanilla ice cream, custard, or crème fraiche.

Method

1

Preheat oven to 200C/180C/gas mark 6.

2

Mix rhubarb, sugar, vanilla seeds and cornflour in a small ovenproof baking dish.

TIP

You can use frozen rhubarb instead of fresh. Thaw and drain it first to avoid excess liquid, or add a bit of extra corn flour if baking from frozen.

3

In a separate bowl, place the oats, flour and sugar and mix well.

4

Cut the Lurpak® butter into small cubes and add it to the dry ingredients.

5

Mix and rub in with your fingertips until you have an even crumb texture.

6

Cover the rhubarb with the crumble mixture and bake approx. 30 minutes or until golden and cooked through.

TIP

Bake the crumble in individual ramekins. Divide the filling and topping between small dishes and bake as directed, checking a little earlier as they may cook faster.

Questions about rhubarb crumble

If you have questions before you get started or want to perfect the result, this FAQ section has you covered. Below you find answers to common questions to help you succeed with this easy rhubarb crumble recipe.

  • A soggy crumble topping is usually caused by too much moisture or not enough heat. Rhubarb releases a lot of juice as it bakes, and if it is not thickened with corn flour, those juices can soak into the topping. Prevent this by tossing the rhubarb with corn flour before baking, so the juices thicken as they cook. If the butter is too soft or the crumble mixture is overworked, the topping can become dense instead of crisp. Always use cold butter and rub it in lightly, stopping as soon as the mixture forms coarse crumbs. Another common reason is baking at too low a temperature or using a deep dish, both of which trap steam and prevent the topping from crisping properly. Bake in a hot oven and choose a wide, shallow dish to allow moisture to escape. Finally, reheating the crumble in the microwave will soften the topping, as it adds moisture instead of restoring crunch. Reheat it in the oven instead, which helps restore its golden, crisp texture.

  • Let the rhubarb crumble cool completely, then cover the dish tightly or transfer the crumble to an airtight container. Store it in the fridge for up to four days. The rhubarb will stay soft and flavourful, but the topping may lose a little crispness over time. Reheat the crumble in the oven at 180 °C/160 °C fan for about 15-20 minutes, until it is warmed through and the topping has crisped up again.

  • Yes, you can freeze rhubarb crumble. Freeze it fully assembled but unbaked by preparing the rhubarb with sugar, vanilla seeds, and corn flour in an ovenproof dish, then topping it with the crumble mixture. Wrap it tightly in cling film and foil, or use a lidded freezer-safe dish, and freeze for up to 3 months. You can also freeze the rhubarb filling and crumble topping separately to sustain their textures. For leftovers, freeze the cooked crumble in airtight containers after it has cooled completely.

  • Yes, you can prepare rhubarb crumble in advance by keeping the rhubarb filling and crumble topping separate until baking time. For the topping, mix oats, flour, sugar, and butter, and then store it in an airtight container. It can be kept in the fridge for up to a week or frozen for up to 3 months. For the filling, combine rhubarb, sugar, vanilla seeds, and corn flour in the baking dish and refrigerate it for a few hours, or cook and chill it for up to a day. When you are ready to bake, sprinkle the chilled or frozen topping over the filling and bake. This keeps the topping crisp and crunchy.

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It's time to bake

Delight with a sweet and tangy rhubarb crumble with oats

There is something instantly comforting about a rhubarb crumble. As it bakes, you can smell the warmth rising from the oven: buttery, fruity, and gently caramelised. This rhubarb crumble is sweet and tangy, with the unmistakable charm of a true classic. It has a humble, rustic look where nothing needs to be perfect because once you taste it, the flavour speaks for itself.

When the spoon digs in, the crumble topping crackles gently, revealing the soft, delicious rhubarb underneath. This is the kind of dessert that is made for relaxed family dinners or weekend brunches with friends, especially when you want things to end on a sweet note.

Tender and juicy rhubarb with vanilla and sugar

Once rhubarb goes into the oven, it quickly transforms. The firm pieces soften, turn tender, and release their tangy juices. Its striking pink-red colour hints at what is to come, and the aroma that fills the kitchen as it cooks is irresistible. When combined with vanilla and sugar, it does not get any better. Sweetness and tanginess are a match made in heaven, and a bit of cornflour ensures that the texture does not turn watery.

Topped with a crisp crumble mixture of oats, cold butter, and a bit of sugar

The crumble topping is where all the crunch comes from. With a little Lurpak® butter, the mixture stays light and crumbly. The butter melts slowly and creates tiny gaps and layers that give the topping its crisp, crunchy texture. Using cold butter is key, as it helps the crumble stay airy and pleasantly crisp instead of melting into a solid layer.

The oats toast gently in the oven, adding extra texture and bite, while the sugar melts and caramelises just enough to give the topping a golden colour and a subtle sweetness. This crunchy topping is the perfect contrast to the soft, juicy rhubarb underneath, making every spoonful more enjoyable than the last.

Savour it warm with a scoop of vanilla ice cream, custard, or crème fraiche

Rhubarb crumble is at its very best when served warm. The heat enhances the textures, keeping the rhubarb soft and the topping crisp.

Elevate the rhubarb crumble with a scoop of slowly melting vanilla ice cream, adding a cooling creaminess that balances the sweet and tangy flavours. Of course, if you want to evoke childhood nostalgia, best serve it with vanilla custard. It wraps the crumble in a velvety, scrumptious richness. And to set a fresh counterpoint, crème fraiche is perfect. It brings a gentle freshness and light acidity that complements the rhubarb like no other.

You can find more stunning and tasty desserts right here. For more rhubarb treats, try some easy rhubarb cupcakes with orange-flavoured cream cheese frosting. If you prefer citrussy flavours, take a look at these recipes for lemon meringue pie, lemon cake, and lemon drizzle cake.

Experiment with your own variations

Put your mark on a classic and experiment with different flavours and textures. Enrich the recipe with a few spices. When preparing the rhubarb, try adding a small amount of ground cinnamon, ginger, or cardamom as you mix with sugar, vanilla seeds, and corn flour. A ¼ tsp of cinnamon or ginger should do the trick, but use cardamom sparingly because of its strong flavour.

For the crumble topping, try mixing spices into the oats, flour, and sugar before adding the butter. Cinnamon is a classic option, but ginger or a pinch of cardamom adds a more distinct and pronounced warm flavour. You can also add 30-50g of chopped nuts, for example, almonds, hazelnuts, pecans, or walnuts. This will give the topping extra crunch and a rich, nutty flavour that goes great with tart rhubarb. If you like more nuts, you can reduce the oats to 40-50 g to keep the crumbly texture. Make sure the nuts are chopped finely so they toast evenly and do not burn.

You can also add apple to the filling. Use a firm, slightly tart apple, peeled and cut into small pieces, and mix it with the rhubarb. The apple softens as it bakes, adding a mellow sweetness and balancing the tartness of the rhubarb.

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Unsalted Cultured Butter
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