Rhubarb crumble with scoop taken out

Rhubarb crumble

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(176 ratings)

Prep: 20 mins Cook: 1 hr


Serves 4

Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud.

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal440
  • fat18g
  • saturates11g
  • carbs68g
  • sugars42g
  • fibre3g
  • protein4g
  • salt0.67g
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  • 500g rhubarb, chopped into chunks the length of your thumb



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 100g golden caster sugar
  • 3 tbsp port (optional)

For the crumble topping

  • 140g self-raising flour
  • 85g butter, chilled



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g light brown muscovado sugar
  • 50g chopped walnuts (optional)



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…


  1. Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using. 

  2. Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.

  3. Heat oven to 200C/180C fan/gas 6.

  4. To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.

  5. Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.

  6. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.

  7. Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.

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Comments, questions and tips

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1st Jun, 2020
Amazing!! Thanks for a great recipe. I will be doing this again soon!! So yum.
Sakina B's picture
Sakina B
16th May, 2020
Lovely recipe, simple and easy. I simmered my thick tough rhubarb chunks in only sugar for 15 minutes until the pan was full of liquid (just keep stirring the sugar and rhubarb) and everything completely soft and yummy. I added thin sliced apples to the bottom of my baking dish and sliced prunes as my rhubarb didn't seem like a lot. To the flour mixture I added lots and lots of oats and crushed pecans and pumpkin seeds. Delicious taste and nice crunch. Served with thick custard. Definitely recommend!
13th May, 2020
How can you “cover and simmer” just cut up fruit and sugar if you are not using port?! I was very doubtful but had a go on the smallest hob on the lowest heat possible but after 4 minutes the sugar had stuck to pan and completely ruined it.
Mother hen
9th May, 2020
Great recipe - love rhubarb and by adding the port, just made it even better
Louisa Nicholas's picture
Louisa Nicholas
6th May, 2020
Best crumble I've ever had. Followed the recipe a few times and it turns out great. Have tried with and without the port, both times delicious!
12th Jun, 2019
Absolutely delicious. I added 2tbs of Masala wine as we had no port in the house, as well as 50g porridge oats to the crumble topping. Served with Birds Custard-happily feeds 4! You could stretch it to 6 if you were feeling very thin. I would be interested in playing around with other spices in the crumble topping too.
25th May, 2019
This is great! Definitely serves more than four though - or at least it should.
Amber Bentley's picture
Amber Bentley
6th May, 2019
Delicious recipe! I added oatmeal to the crumble mixture as well as ground cinnamon and nutmeg! I used red wine instead of port too!
5th May, 2019
Delicious! The port takes this crumble to a new level. Will definitely make again as we have lots of rhubarb this year. Note to self: I reduced the sugar in the rhubarb by half and it was sweet enough for us.
4th May, 2019
I love this recipe but have been experimenting to make the crumble taste more crunchy as a delicious topping. I cook the crumble separately first. I use slightly more flour 160g and slightly more butter 70g. Rub in the same and add 2tbs of portage oats and chopped walnuts and a good tsp of ground cinnamon. Make sure to well grease a flat tin, spread out evenly without thin edges and bake in the oven for 20 mins. Cook the fruit for less time. 10 mins does it. Add one more spoonful of alcohol and leave it standing whilst the topping is cooked. Then place fruit in a dish and top with cooked crumble. It should be slightly crunchy but not burnt. Then it’s ready to cook, when ready for 10 to 15 mins on 150 oven. Try it, you won’t be disappointed.


Julia Rosemary
7th Jul, 2019
Can plain flour be used instead of self raising?
goodfoodteam's picture
8th Jul, 2019
Thanks for your question. If you don't have self-raising flour. You can mix 140g plain flour with 1 1/2 tsp baking powder. The self-raising flour will give a lighter result than simply using plain.
Catherine93's picture
19th Mar, 2019
Can I freeze this recipe? If so how?
goodfoodteam's picture
20th Mar, 2019
Thanks for your question. You can freeze this either before of after oven cooking. We'd suggest the former. Make sure the rhubarb is properly cooled before scattering over the topping and freezing straightaway. Defrost in the fridge and cook as above. You may need to add another 5 - 10 mins as it will be fridge-cold.
10th May, 2020
Add half a cup of oats to the topping for extra texture!
8th Jun, 2015
Added 250g strawberries, just at end to heat through. Delicious. Times'd the crumble quantities by 1.5
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