Rhubarb crumble
A classic rhubarb crumble with tender roasted rhubarb and a crisp, buttery topping, baked until golden and bubbling. Perfect served warm with cream, custard, or ice cream.
Updated : 09 March, 2026
Easy
About 20 min.
Ingredients
400 grams
Rhubarb
8 tablespoon
Sugar
1 teaspoon
Ginger
110 grams
Butter
110 grams
Brown sugar
200 grams
Flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180°C / 160°C Fan / Gas 4.
Step 2
Cut the rhubarb into 7½ cm / 3 inch sticks if using forced rhubarb. If you are using later-season rhubarb, which tends to be more fibrous, cut it into smaller pieces. Spread the rhubarb evenly on an oven tray and sprinkle it with 4 tablespoons of water and the caster sugar. Roast in the oven for 10 minutes. Remove the tray, sprinkle the ginger over the rhubarb, and mix well.
Step 3
Transfer the rhubarb into an ovenproof dish about 4 cm / 1½ inches deep, spreading it out evenly.
Step 4
To prepare the crumble topping, rub the butter into the flour using your fingertips until the mixture resembles coarse crumbs. Stir in the demerara sugar to combine.
Step 5
Sprinkle the crumble mixture evenly over the rhubarb. Place the dish back in the oven and bake for 35-45 minutes, until the topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling around the edges.
Step 6
Let the crumble cool slightly before serving. Serve warm with double cream, custard, or ice cream.
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