Fridge Friend Recipes
Classic Rhubarb Crumble recipe
A comforting British pudding of sharp rhubarb tucked under a buttery, golden crumble topping. Serve it warm for a simple dessert that balances tart fruit with crisp sweetness.
50 min · Easy · British Jump to method
Ingredients
- 500g Rhubarb
- 150g Caster Sugar
- 180g Plain Flour
- 120g Butter
| Nutrition | Per serving |
|---|---|
| Calories | 410 kcal |
| Protein | 3.9 g |
| Carbohydrates | 58.8 g |
| Fat | 17.4 g |
| Saturated fat | 10.5 g |
| Fibre | 3.9 g |
| Sugar | 31.9 g |
| Sodium | 7 mg |
Why this works
A traditional dessert that is energy-dense and relatively high in sugar and saturated fat, with some fibre from rhubarb.
Vitamin C and polyphenols. Rhubarb contributes vitamin C and plant compounds, though some is lost during cooking.
Fibre from fruit and flour. There is a modest amount of fibre, mainly from the rhubarb, which may support digestive health.
High sugar and saturated fat. Caster sugar and butter drive up free sugars and saturated fat, so this is best enjoyed as an occasional treat.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Preheat fully so the oven is hot enough to start browning the topping as soon as it goes in.
- Cut the rhubarb into 3cm pieces and place it in a baking dish with 80g of the caster sugar. Toss well and spread out evenly.
Keep the rhubarb pieces uniform for even cooking, and toss until every piece is lightly coated in sugar.
- In a mixing bowl, rub the butter into the plain flour with your fingertips until the mixture looks like coarse crumbs.
Use cold butter and a light touch so the mixture stays crumbly rather than turning pasty.
- Stir the remaining 70g caster sugar into the crumble mixture.
Mix just until the sugar is evenly distributed to avoid overworking the crumble and making it dense.
- Scatter the crumble evenly over the rhubarb.
Aim for an even layer with some texture and a few larger clumps for a better crunchy top.
- Bake for 35 minutes at 190°C (Fan 170°C, 374°F, Gas Mark 5) until the rhubarb is bubbling and the topping is golden.
Bake until you see active bubbling at the edges and a deep golden top, which signals the rhubarb is tender.
- Leave to stand for 10 minutes before serving warm.
Let it rest so the juices settle and thicken slightly, making it easier to serve.
Other Rhubarb Recipes
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