Rhubarb Crumble Recipe

Rhubarb crumble is one of those comforting British desserts that never goes out of style. Tart, juicy rhubarb topped with a sweet, golden crumble – it’s simple, satisfying, and perfect served with custard, cream, or a scoop of ice cream.

It’s the ideal dessert for spring and early summer, especially if you’ve got some rhubarb to use up from the garden. Rhubarb can also be bought at supermarkets and local markets when in season.

What You Need

Just like apple crumble, this recipe is easy too, made with just a few ingredients and takes around 10 minutes to prepare before going in the oven.

For exact ingredients and concise instructions please head to the recipe card at the bottom of the post.

Rhubarb

I used 800g of rhubarb, but honestly, you don’t need to be too precise. If you’ve got 700g, that’s fine – just don’t forget to adjust the sugar slightly if your rhubarb is on the tart side.

Chop the stalks into roughly 2–3cm chunks. No need to be exact – rustic is part of the charm!

Caster Sugar

I used 4 tablespoons of caster sugar to sweeten the rhubarb, but you can add a bit more or less depending on how sour your rhubarb is and how sweet you like your crumble. If you’re not sure, taste a little piece of raw rhubarb before you start – it can vary quite a bit!

Ground Cinnamon

This bit is optional, but I really like adding a teaspoon of ground cinnamon. It gives the rhubarb a lovely warmth and just a hint of spice that works really well, especially if you’re serving it on cooler evenings.

Plain Flour

For the crumble topping, I used 225g of plain flour. You can use self-raising flour in a pinch, but I prefer plain – it keeps the topping nice and crumbly rather than cakey.

Butter

You’ll need 110g of cold butter, cut into small cubes. It’s easier to rub into the flour if it’s straight from the fridge. Just use your fingertips to rub the butter and flour together until it looks like breadcrumbs. Or if you’re like me and want to save time (and mess), you can pulse it in a food processor instead.

Demerara Sugar

To finish the crumble topping, I added 110g of demerara sugar – it gives that lovely golden crunch on top. If you don’t have any, soft light brown sugar also works, but demerara is my go-to for crumbles.

How To Make Rhubarb Crumble

Step 1: Prepare the Rhubarb

Trim the ends off the rhubarb stalks and cut them into chunks, about 2–3cm long. Don’t worry if they’re not all exactly the same – it’s a rustic dessert! Add the rhubarb to a baking dish (roughly 20x20cm or similar)

Step 2: Add Sugar and Cinnamon

Sprinkle over the caster sugar and ground cinnamon. Give everything a little stir so it’s evenly coated.

Step 3: Make the Crumble Topping

In a mixing bowl, add the plain flour and cubed cold butter. Rub it together with your fingertips until the mixture looks like breadcrumbs – you want it to be light and crumbly, not smooth. If you prefer, you can do this step in a food processor.

If you do decide to use a food processor (I tend to use one more often than not these days) try not to over pulse it as the crumble will become too fine and lose some of the texture and crunch when it is baked. Don’t worry if you do though, it still tastes great!

Step 4: Add Sugar to the Crumble

Once the flour and butter are combined, stir in the demerara sugar.

Step 5: Assemble the Crumble

Tip the crumble mixture over the rhubarb in the dish. Don’t press it down – just scatter it over so you get those lovely crispy, golden bits once it’s baked.

Step 6: Bake the Crumble

Place the dish in a preheated oven at 180°C (160°C fan) / 350°F / Gas 4 and bake for 35–40 minutes, or until the topping is golden and the rhubarb is bubbling up around the edges.

What To Serve With Rhubarb Crumble

• Custard – always a favourite here
• Vanilla ice cream – especially nice if the crumble is still warm
• Cream – pouring or whipped, either works
• Or if you’re trying to keep it light, a dollop of Greek yogurt

When Is Rhubarb in Season?

Rhubarb has two main growing seasons in the UK:

• Forced rhubarb (grown in the dark) appears from January to March – it’s pale pink, tender, and slightly sweeter.
• Outdoor rhubarb (field-grown) is available from April to July – thicker stalks with a more tart flavour, great for crumbles and jams.

You can use either variety in this recipe, just adjust the sugar depending on how sharp your rhubarb is.

More Popular British Desserts

• Apple and Blackberry Crumble
• Spotted Dick
• Treacle Sponge Pudding (microwave version)