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
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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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21st Sep, 2013
Best crumble ever! My mum who loves crumbles said it was the best she'd ever tasted. Followed the recipe exactly.
30th Jul, 2013
Delicious desert,was eaten within 5 minutes the custard works great with the crumble,would recommend this recipe!
27th Jul, 2013
Simple and delicious. I added 6 dried figs that I found knocking about in the back of the cupboard since Christmas, cut into quarters. Yum.
12th Jun, 2013
Lovely pudding was delicious
3rd Jun, 2013
A lovely crumble recipe, easy to make and tastes lovely. Highly recomended.
16th May, 2013
This was so delicious. I was also worried about the amount of liquid when I poured it in the dish. But trust the recipe as it does all get absorbed. I used port and don't regret it. It's so tasty. I didn't use walnuts but added some oats to the crumble for texture. I also used self raising wholemeal flour. My hubby absolutely loved it, together with my 8 yr old.
12th May, 2013
This crumble really is delicious. The port adds a depth of flavour to the rhubarb. The self raising flour turns the crumble almost into a cake layer. There seems to be a lot of liquid when the rhubarb comes out of the saucepan but by the time it has finished in the oven it becomes thicker and more like syrup. Perfect!
12th May, 2013
Yum yum yum. Didn't think I liked rhubarb but this is a new favourite crumble now. Used Cassis as didn't have any Port. Wasn't sure if I needed to add any water when stewing it but you don't. It was really juicy to the extent that quite a bit bubbled up making the crumble a little soggy in places but still good. Next time will add some ground ginger and add pecans to the topping too. Just couldn't understand why the recipe called for SR flour when it doesn't need to raise?! Surely plain flour is what's called for?
jillprince's picture
12th May, 2013
5 Star Crumble ....
jillprince's picture
12th May, 2013
Perfect .... Used Ginger wine instead of port .... Rhubarb home grown and it tasted wonderful .....


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