Classic Rhubarb Crumble is a favourite dessert and I can’t believe I haven’t shared it with you before now. Rhubarb Crumble is always the first recipe I make with the rhubarb from my garden, it’s so easy to make and a real crowd-pleaser.
What is Rhubarb?
Rhubarb is a hardy perennial plant with pink, red or pale green stems that are most often used in desserts like crumbles and pies. It has a tart flavour and is too sharp to eat raw, but combined with sugar and other ingredients it has a delicious tangy taste.
How do you grow Rhubarb?
Rhubarb is grown from a crown. This is a thick rhizome that is planted just below the surface of the soil Rhubarb plants like lots of moisture and you need to mulch the plant to keep it from getting too dry.
When is Rhubarb in season?
The best rhubarb is available in Spring. The earliest rhubarb you can buy is forced, this means it has been grown in the dark. Forced rhubarb has pale pink stems and is tender and sweet.
Rhubarb continues to grow throughout the summer but as the season progresses the stems become tougher
My garden Rhubarb
I have several well-established crowns of rhubarb in my garden. They have been in the garden for at least 50 years and pop up every year providing an abundance of delicious rhubarb stalks.
How to make Classic Rhubarb Crumble
Prepare the Rhubarb
Cut off the leaves and the ends and wash the stalks of rhubarb thoroughly. Cut the rhubarb stalks into even-sized pieces about 3 cm long.
The actual size is not as important but you want to make sure they are roughly even because then they will all cook at the same time. If you have a lot of different sized pieces some will disintegrate while others may not be cooked through.
The Ovenproof Dish
Place the rhubarb pieces into a 450 ml (1 pint) ovenproof dish. I like to use a deep dish for Rhubarb Crumble but you can use a slightly larger shallow dish.
If you do use a shallow dish then please be aware that the crumble may take a little less time to cook.
Add the sugar to the rhubarb. I use granulated sugar because it has no real flavour of its own and does not detract from the luscious rhubarb taste.
You can experiment with other sweeteners but I can’t guarantee the results. Brown sugar and honey definitely change the taste of the rhubarb and, with all recipes, that is your choice.
Make the Crumble Topping
Put the flour in a large baking bowl and add the butter or spread. Using a knife cut through the butter and flour.
The pieces of butter become smaller and covered in flour. Once the pieces are about 1 cm across, get your hands into the bowl, and rub the butter an flour through your fingers until it looks like large breadcrumbs.
Add the rolled oats and the brown sugar and stir into the mixture. Your crumble is now ready to spoon on top of the rhubarb and sugar in the ovenproof dish.
Bake the Rhubarb Crumble
Pile the crumble onto the rhubarb and sugar. Place it in the oven for 40-45 minutes until the fruit has released its juices and the crumble is golden brown.
How to serve Rhubarb Crumble
There is something rather wonderful about the combination of tart rhubarb and sweet oaty crumble. The classic accompaniment for crumble is a creamy custard.
I also like to serve Classic Rhubarb Crumble hot with cold ice cream, creme fraiche or cream. You can also serve it cold on its own, it’s a very simple dessert but like many simple recipes, there’something about it that is just so good.
More Rhubarb Recipes from Farmersgirl Kitchen
As the rhubarb season progresses, I start to experiment with different recipes for rhubarb, although Rhubarb Crumble is often on the menu. Here are some of the other rhubarb recipes you might like to try:
If you are looking for more rhubarb desserts, check out these 30 Delicious Rhubarb Desserts Recipes.
Even More Rhubarb Dessert Recipes
Rhubarb and Ginger Jam Cake – The Baking Explorer
Rhubarb and Blueberry Tarte Tatin – Fab Food 4 All
Rhubarb and Custard Cake – Only Crumbs Remain
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Classic Rhubarb Crumble
- 350 grams rhubarb
- 60 grams granulated sugar
- 50 grams plain flour
- 50 grams butter or spread
- 50 grams rolled oats
- 40 grams soft brown sugar
- Heat the oven to 180 C
- Wash the rhubarb and cut into 3 cm lengths, put into an oven proof baking dish. with the granulated sugar.
- Put the flour and the butter or spread into a bowl, and rub the fat into the flour until it resembles breadcrumbs, stir in the rolled oats and soft brown sugar.
- Cover the fruit with the crumble mixture and bake in the oven for about 45 minutes until the fruit is bubbling and the crumble is golden brown.