Rhubarb Crumble
45 min · 40 min active · makes ~1.25 kg · Medium · British
Rhubarb Crumble
A baked pudding of tart rhubarb softened beneath a buttery, ginger-spiced crumble topping scattered with rolled oats and demerara sugar for a satisfying crunch. Vanilla and orange zest lift the filling without masking the rhubarb's sharpness. Comfortable, deeply familiar, and well suited to serving warm after a meal.
TOTAL TIME
45 min
ACTIVE TIME
40 min
QUANTITY
~1.25 kg
DIFFICULTY
Medium
CUISINE
British
Who’s eating
A
Ingredients0/10
Tools0/5
Ingredients0/10 gathered · 4 servings
180g
1pinch
1tsp
cold, cut into 1 cm cubes100g
80g
50g
700g
100g
1tsp
1tsp
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 180g | — | — | ||
| 2 | 1pinch | — | — | ||
| 3 | 1tsp | — | — | ||
| 4 | 100g | cold, cut into 1 cm cubes | — | ||
| 5 | 80g | — | — | ||
| 6 | 50g | — | — | ||
| 7 | 700g | — | — | ||
| 8 | 100g | — | — | ||
| 9 | 1tsp | — | — | ||
| 10 | 1tsp | — | — |
Tools5 items
Serveware1 item
Procedure20 steps
1 of 20
Preheat
190°C (170°C fan)
190°C
2 of 20
Add the plain flour to the mixing bowl
Plain flour · 180 g
3 of 20
Add salt
Salt · 1 pinch
4 of 20
Add the ground ginger to the mixing bowl
Ground ginger · 1 tsp
5 of 20
Add the unsalted butter to the mixing bowl
Unsalted butter · 100 g
6 of 20
Rub the plain flour mixture
resembles coarse breadcrumbs with some pea-sized lumps — do not overwork
7 of 20
Add the demerara sugar to the mixing bowl
Demerara sugar · 80 g
8 of 20
Add the rolled oats to the mixing bowl
evenly distributed
Rolled oats · 50 g
9 of 20
Rinse the rhubarb
under cold running water
Rhubarb · 700 g
⏱ 30s
ResultRinsed rhubarb11 of 20
Transfer the chopped rhubarb into the baking dish
12 of 20
Add caster sugar
Caster sugar · 100 g
13 of 20
Add the vanilla extract to the baking dish
Vanilla extract · 1 tsp
14 of 20
Add the orange zest to the baking dish
Orange zest · 1 tsp
15 of 20
Toss the rhubarb and vanilla extract mixture
evenly coated
16 of 20
Spread the rhubarb filling
into an even layer
17 of 20
Transfer the crumble topping from the mixing bowl into the baking dish
scatter crumble topping evenly over rhubarb filling, covering completely without pressing down
18 of 20
Bake the assembled crumble
Look for
35–40 minutes until the topping is deep golden and the rhubarb juices are bubbling at the edges
190°C
⏱ 38 min
ResultBaked crumble19 of 20
Rest the baked crumble
⏱ 5 min
ResultRested crumble20 of 20
Plate the rested crumble from the baking dish
serve hot
Total Time45 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | 190°C | Preheat → 190°C (170°C fan) |
| 2 | 180 g | Add the plain flour to the mixing bowlResultPlain flour | |
| 3 | 1 pinch | Add saltResultPlain flour and salt | |
| 4 | 1 tsp | Add the ground ginger to the mixing bowlResultPlain flour and salt and ground ginger | |
| 5 | 100 g | Add the unsalted butter to the mixing bowlResultPlain flour mixture | |
| 6 | — | Rub the plain flour mixture → resembles coarse breadcrumbs with some pea-sized lumps — do not overworkResultCrumble mixture | |
| 7 | 80 g | Add the demerara sugar to the mixing bowlResultCrumble mixture and demerara sugar | |
| 8 | 50 g | Add the rolled oats to the mixing bowl → evenly distributedResultCrumble toppingused in step 17 | |
| 9 | 700 g | — | Rinse the rhubarb → under cold running water⏱ 30sResultRinsed rhubarb |
| 10 | Rinsed rhubarbstep 9 | Chop the rinsed rhubarbResultChopped rhubarb | |
| 11 | Chopped rhubarbstep 10 | Transfer the chopped rhubarb into the baking dishResultChopped rhubarb | |
| 12 | 100 g | Add caster sugarResultChopped rhubarb and caster sugar | |
| 13 | 1 tsp | Add the vanilla extract to the baking dishResultChopped rhubarb and caster sugar and vanilla extract | |
| 14 | 1 tsp | Add the orange zest to the baking dishResultRhubarb and vanilla extract mixture | |
| 15 | — | Toss the rhubarb and vanilla extract mixture → evenly coatedResultRhubarb filling | |
| 16 | — | Spread the rhubarb filling → into an even layerResultSpread rhubarb filling | |
| 17 | Crumble toppingstep 8 | Transfer the crumble topping from the mixing bowl into the baking dish → scatter crumble topping evenly over rhubarb filling, covering completely without pressing downResultAssembled crumble | |
| 18 | — | 190°C | Bake the assembled crumbleLook for35–40 minutes until the topping is deep golden and the rhubarb juices are bubbling at the edges⏱ 38 minResultBaked crumble |
| 19 | — | Rest the baked crumble⏱ 5 minResultRested crumble | |
| 20 | Rested crumblestep 19 | Plate the rested crumble from the baking dish → serve hotResultRested crumble | |
| Total Time | 45 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 607kcal | |
| 9g | |
| 22g | |
| 13g | |
| 96g | |
| 47g | |
| 6g | |
| 46mg |
Ingredients0/10
Tools0/5
british · Recipe
Rhubarb Crumble
A baked pudding of tart rhubarb softened beneath a buttery, ginger-spiced crumble topping scattered with rolled oats and demerara sugar for a satisfying crunch. Vanilla and orange zest lift the filling without masking the rhubarb's sharpness. Comfortable, deeply familiar, and well suited to serving warm after a meal.
Serves4
Total45 min
LevelMedium
Ingredients
- Plain flour180 g
- Salt1 pinch
- Ground ginger1 tsp
- Unsalted butter, cold, cut into 1 cm cubes100 g
- Demerara sugar80 g
- Rolled oats50 g
- Rhubarb700 g
- Caster sugar100 g
- Vanilla extract1 tsp
- Orange zest1 tsp
Tools
Mixing bowlBaking dishServing plateChef's knifeConventional oven
Method
1
Preheat → 190°C (170°C fan)
190°CConventional oven
2
Add the plain flour to the mixing bowl
Mixing bowlPlain flour · 180 g
3
Add salt
Mixing bowlSalt · 1 pinch
4
Add the ground ginger to the mixing bowl
Mixing bowlGround ginger · 1 tsp
5
Add the unsalted butter to the mixing bowl
Mixing bowlUnsalted butter · 100 g
6
Rub the plain flour mixture → resembles coarse breadcrumbs with some pea-sized lumps — do not overwork
Mixing bowl
7
Add the demerara sugar to the mixing bowl
Mixing bowlDemerara sugar · 80 g
8
Add the rolled oats to the mixing bowl → evenly distributed
Result · Crumble topping · used in step 17
Mixing bowlRolled oats · 50 g
9
Rinse the rhubarb → under cold running water
30sRhubarb · 700 g
10
Chop the rinsed rhubarb
Chefs knifeRinsed rhubarb · step 9
11
Transfer the chopped rhubarb into the baking dish
Baking dishChopped rhubarb · step 10
12
Add caster sugar
Baking dishCaster sugar · 100 g
13
Add the vanilla extract to the baking dish
Baking dishVanilla extract · 1 tsp
14
Add the orange zest to the baking dish
Baking dishOrange zest · 1 tsp
15
Toss the rhubarb and vanilla extract mixture → evenly coated
Baking dish
16
Spread the rhubarb filling → into an even layer
Baking dish
17
Transfer the crumble topping from the mixing bowl into the baking dish → scatter crumble topping evenly over rhubarb filling, covering completely without pressing down
Baking dishCrumble topping · step 8
18
Bake the assembled crumbleLook for35–40 minutes until the topping is deep golden and the rhubarb juices are bubbling at the edges
190°C38 minConventional oven
19
Rest the baked crumble
5 minBaking dish
20
Plate the rested crumble from the baking dish → serve hot
Result · Rested crumble
Serving plateRested crumble · step 19
Printed 3 September 2026