Rhubarb crumble with scoop taken out

Rhubarb crumble

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(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.

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Comments, questions and tips

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6th Aug, 2014
Really nice recipe . I used Sherry instead of Port and it turned out very nice
8th Jul, 2014
I made this with plain flour, 25g oats and 25g chopped hazel nuts. I have to say the crumble was still a bit cakey but it was absolutely delicious. If you want your crumble to be more crunchy try baking it separately for 10 mins on a baking sheet then cut down the overall baking time.
18th May, 2014
Love this recipe. Have made it a couple of times now and everyone loved it. The port was a great addition but I did leave out the nuts. You can see my version on www.curlyscooking.co.uk
12th May, 2014
I made this without the port and used plain rather than self raising flour(as was all I had) and it was still delicious! I also added oats rather than nuts. Recommend serving with Cornish vanilla ice-cream
11th May, 2014
Maybe I'm lucky but no cakey topping, port was a nice addition to the rhubarb, just enough liquid so that the topping was still crumbly. Used dark muscavado sugar as that was all I had in the cupboard.
4th May, 2014
Quite a deceiving title: this is not a crumble. The self-raising flour in the topping turns this into a cake-like topping. If you're after a crumble, I'd use a different recipe
20th Apr, 2014
Really tasty and easy to make. Was worried about how little liquid there would be when simmering the rhubarb but it was fine! And the crumble was almost cakey, so good! Definitely making this again :)
7th Apr, 2014
Really good use of port, I didn't have light brown muscovado sugar so used dark, and did not have brown caster sugar so used demerara sugar instead, and it was a very dark earthy sweet taste, loved it!!
22nd Oct, 2013
Easiest dessert I've ever made. It was a huge hit. Served it with vanilla ice cream. Absolutely delicious!
7th Oct, 2013
A very easy recipe that was lovely. I only had sherry so used that instead of port, you couldn't taste it but could tell that there was something in there giving it a perk. The crumble wasn't too chunky and crumbly, but that was ok for me. And it served more than 4, would easily serve 6!


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