Rhubarb crumble with scoop taken out

Rhubarb crumble

  • 1
  • 2
  • 3
  • 4
  • 5
(179 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


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
30th Nov, 2016
Great recipe!
10th Jul, 2016
Made this dairy free by swapping the butter for soya margarine and it was just as delicious. I added the optional port, but left out the walnuts and the final result was really lovely.
10th Jul, 2016
Simple and delicious despite not having any walnuts. Used 600g of rhubarb and it had to be dairy free so used soya margarine instead of butter but it was still lovely.
10th Jun, 2016
I did this to use up the rhubarb I had leftover from making rhubarb sorbet, so the rhubarb had already been cooked. Didn't use the port for that reason. When doing the crumble, decided on a whim to add 20g sliced almonds. Was a tad concerned that recycling the rhubarb would be an issue but it was delicious.
27th May, 2016
There was no golden caster sugar when I went shopping so just used ordinary caster sugar but this was a great success! Really, really delicious. Just be watchful of the rhubarb one second I was thinking of leaving it for another 5 minutes the next I was rushing to take it off the heat before it turned to mush!
jayneboos's picture
11th May, 2016
Hi me again soo love this recipe just picked the Rhubarb from my garden, so now have made my first two crumble's, one Rhubarb and one apple and rhubarb :-) off to eat some yummy x
2nd May, 2016
Loved this. I had quite a lot of liquid when cooked so I thickened with a little cornflour and served as a sauce, delicious! I also put oats in the crumble instead of the nuts and made 1.5 times the amount, we like thick crumble. Everyone loved it.
15th Feb, 2016
I made this yesterday and my family thought it was absolutely delicious. I loved the addition of the walnuts which added a lovely nutty taste and texture to the crumble. My children loved it and next time I will have to make double. I didn't have "muscovado" sugar but used close alternative.
RosieVimes's picture
27th Sep, 2015
A nice straightforward crumble recipe, I tend to use it as a base and then add my own twist. Instead of adding port I add either ground or some stem ginger, and for the topping I substitute the nuts for some chunky rolled oats. Always a winner.
17th Aug, 2015
Absolutely love this crumble. So easy to make and tastes delicious, a huge hit with my family. Have made it again and again!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?