British Rhubarb Crumble
A classic British dessert with tart, stewed rhubarb topped with a buttery, oat-studded crumble. Warm, comforting, and ready in under an hour.
- Total time
- 45 min
- Servings
- 6
- Calories
- 410
- Protein
- 5g
Ingredients
- 1.2 kg fresh rhubarb, trimmed and cut into 1-inch pieces
- 75 g caster sugar
- 1 tsp vanilla extract
- 150 g unsalted cold butter, cut into small cubes
- 150 g plain all-purpose flour
- 100 g rolled oats
- 75 g light brown sugar, packed
- ¼ tsp sea salt
- 1 serving vanilla ice cream or thick double cream
Instructions
- 1
Preheat your oven to 190°C (375°F). Trim any leaves from 1.2 kg of fresh rhubarb stalks and discard them — they are toxic. Rinse the stalks under cold water, pat dry, and cut them into 1-inch pieces, discarding any stringy ends. Place the rhubarb pieces in a 2-liter baking dish or similar ceramic dish.
- 2
Sprinkle 75 g of caster sugar and 1 tsp of vanilla extract over the rhubarb. Toss gently with a spoon until the sugar coats the fruit. Set aside while you make the crumble topping — the rhubarb will begin to release its juices.
- 3
In a large mixing bowl, combine 150 g of plain flour, 100 g of rolled oats, 75 g of packed light brown sugar, and 0.25 tsp of sea salt. Whisk together with a fork to break up any lumps in the sugar.
- 4
Add 150 g of cold unsalted butter cut into small cubes to the bowl. Using your fingertips, rub the butter into the flour and oat mixture — this is the key to a tender, crumbly texture. Keep working the mixture until it resembles coarse breadcrumbs with some slightly larger butter-coated oat clusters still visible. This should take about 2-3 minutes. The mixture should feel slightly moist and sandy, never sticky or greasy.
- 5
Distribute the crumble topping evenly over the rhubarb filling, using your fingertips to scatter it in loose, uneven clumps — do not press it down flat, as this will create a dense, cake-like texture rather than a crumbly one. Leave small gaps so some rhubarb is visible underneath; this allows steam to escape and the fruit to cook properly.
- 6
Place the baking dish in the preheated 190°C oven on the middle shelf. Bake for 25-30 minutes until the topping is golden brown and the rhubarb filling is bubbling around the edges. You should see rich caramel-colored bubbles peeking through the crumble at the edges. If the topping is browning too quickly, lower the oven to 180°C and continue baking.
- 7
Remove the crumble from the oven and let it rest for 5-10 minutes before serving — the filling will set slightly and be less likely to run across the plate. Divide into serving bowls and top each portion with a generous scoop of vanilla ice cream or a large spoonful of thick double cream, which will melt slightly into the warm crumble. Serve immediately while the topping is still crisp.
Tools you’ll need
- 2-liter ceramic baking dish
- large mixing bowl
- whisk
- fork
- oven at 190°C
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