This easy rhubarb crumble is sweet, tangy, and topped with a golden buttery crunch. The rhubarb is gently roasted first to bring out its flavor, then baked with a soft crumble topping. It’s warm, comforting, and perfect with a splash of cream.

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Ingredients Needed:

10 sticks of rhubarb
8 tbsp caster sugar
1 tsp ground ginger
110g/4oz butter, softened
110g/4oz demerara sugar
200g/7oz plain flour

To serve:

double cream

How To Make Rhubarb Crumble Recipe?

Preheat the oven: set it to 180C.
Cut and roast the rhubarb: slice the rhubarb into 7½cm/3in sticks and lay them on a baking tray. Sprinkle with 4 tablespoons of water and the caster sugar. Roast for 10 minutes.
Add the ginger: take the rhubarb out and sprinkle over the ground ginger. Mix gently to coat.
Make the crumble topping: in a bowl, rub the butter into the flour using your fingers until it looks like breadcrumbs. Stir in the demerara sugar.
Assemble and bake: spoon the roasted rhubarb into a deep ovenproof dish. Sprinkle the crumble mix evenly on top, keeping it loose. Bake for 35 to 45 minutes until the topping is golden and the filling is bubbling.
Cool and serve: let it cool slightly, then serve with double cream if you like.

Recipe Tips:

Use fresh rhubarb if possible: it gives the best texture and flavor. Soft or old rhubarb can turn mushy after baking.
Cut rhubarb evenly: try to keep the pieces the same size so they cook evenly and don’t end up over- or undercooked.
Roast the rhubarb first: this step is important. It softens the rhubarb and brings out the sweetness before baking with the crumble.
Don’t skip the ginger: even if it’s a small amount, it adds a warm flavor that balances the tart rhubarb beautifully.
Keep the crumble topping light and loose: don’t press it down. This helps it bake up golden, crunchy, and not soggy.

How To Store Leftovers?

Refrigerate: First, let the leftover rhubarb crumble and cool to room temperature. Once cooled, cover it with foil or transfer to a sealed container. Store in the fridge for up to 3 days.
Freeze: Let the crumble cool completely, then place it in a freezer-safe container or wrap it tightly. Freeze for up to 2 months.

Nutrition Facts:

Calories: 340 kcal
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 38mg
Sodium: 20mg
Potassium: 260mg
Total Carbohydrate: 48g
Dietary Fiber: 2g
Sugars: 29g
Protein: 3g

Try More Hairy Bikers Recipes:

Hairy Bikers Plum Crumble Recipe
Hairy Bikers Ginger Cake Recipe

Hairy Bikers Rhubarb Crumble Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

340

kcal

Ingredients

10 sticks of rhubarb
8 tbsp caster sugar
1 tsp ground ginger
110g/4oz butter, softened
110g/4oz demerara sugar
200g/7oz plain flour
To serve:
double cream

Directions

Preheat the oven: set it to 180C.
Cut and roast the rhubarb: slice the rhubarb into 7½cm/3in sticks and lay them on a baking tray. Sprinkle with 4 tablespoons of water and the caster sugar. Roast for 10 minutes.
Add the ginger: take the rhubarb out and sprinkle over the ground ginger. Mix gently to coat.
Make the crumble topping: in a bowl, rub the butter into the flour using your fingers until it looks like breadcrumbs. Stir in the demerara sugar.
Assemble and bake: spoon the roasted rhubarb into a deep ovenproof dish. Sprinkle the crumble mix evenly on top, keeping it loose. Bake for 35 to 45 minutes until the topping is golden and the filling is bubbling.
Cool and serve: let it cool slightly, then serve with double cream if you like.

Notes

Use fresh rhubarb if possible: it gives the best texture and flavor. Soft or old rhubarb can turn mushy after baking.
Cut rhubarb evenly: try to keep the pieces the same size so they cook evenly and don’t end up over- or undercooked.
Roast the rhubarb first: this step is important. It softens the rhubarb and brings out the sweetness before baking with the crumble.
Don’t skip the ginger: even if it’s a small amount, it adds a warm flavor that balances the tart rhubarb beautifully.
Keep the crumble topping light and loose: don’t press it down. This helps it bake up golden, crunchy, and not soggy.