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Rhubarb Crumble

A classic British school pudding (the UK’s word for ‘dessert’), Rhubarb Crumble is full of wonderfully contrasting flavors and textures.

The rhubarb itself is tart and tangy, with a lovely soft texture, balanced perfectly by the sweet and crunchy topping.

Rhubarb Crumble Photo


More about rhubarb

If you’ve never cooked with rhubarb before, this is a great recipe to try and find out what you’ve been missing.

Once you’ve bought the rhubarb for this recipe, be sure to keep it in the fridge and use it within just a few days, as it wilts very quickly.

Keep the leaves on until you’re ready to cook it, because they help the stalks stay fresh for longer. But make sure you remove them before cooking, as rhubarb leaves are poisonous if consumed.

Rhubarb Crumble Picture

Botanically speaking, rhubarb is actually a vegetable, but in the culinary world it’s treated as a fruit. It does, however, have an extremely tart flavor and needs to be cooked with a good amount of sugar to make it palatable.

In a crumble, the crunchy topping is very sweet, so it works really well with the rhubarb and creates an incredible dessert. You can add even more sweetness by serving rhubarb crumble with custard or ice-cream.

But if the sweetness level is already just right, try pouring over some heavy cream instead. Delicious!

Rhubarb Crumble Pic

Tips for making the crumble as crunchy as possible

One of the best things about Rhubarb Crumble is the crunchiness of the topping – and there are ways of making it even crunchier!

Why not try:

  • Adding chopped nuts to the crumble mixture (flaked almonds work well)
  • Adding raw oats to the crumble mix – they don’t just add crunch, they add the goodness of whole grains too!

Don’t use more butter than suggested in the recipe, or your topping will ‘melt’ and be soggy instead of crunchy!

More British School Puddings

Bread and Butter Pudding

Spotted Dick

Sticky Toffee Pudding

Treacle Sponge

Chocolate Cornflake Cakes

Rhubarb Crumble Photo

Rhubarb Crumble

Cyd Converse
Rhubarb Crumble is the perfect marriage of tangy fruit and sweet, crunchy topping. Delicious with custard, this winter warmer is a traditional British favorite.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 12 minutes
Cuisine British
Servings 4 1 serving
Calories 551.25 kcal


  • 10 Rhubarb
  • 8 Fine Granulated Sugar
  • 1 Ground Ginger
  • 4 Butter softened
  • 4 Light Brown Sugar
  • 7 All-Purpose Flour


  • Preheat the oven to 350 deg F.
  • Cut the rhubarb into 3 in pieces and place on to a baking tray.
  • Sprinkle with 4 tablespoons of water and the fine granulated sugar, then cook for 10 minutes. 
  • Transfer the rhubarb to an ovenproof dish about 1½ in deep and sprinkle the ginger over the top. Mix well.
  • Using your fingertips, rub the butter into the flour and sugar. 
  • Sprinkle the mixture over the fruit and bake for 35–45 minutes, until the crumble topping is looks golden-brown and crispy and the fruit filling is bubbling.
  • Cool slightly, then serve with custard, cream or ice-cream.


Calories: 551.25kcalCarbohydrates: 77gProtein: 3.5gFat: 22gSaturated Fat: 14gSodium: 21mgSugar: 27g
Keyword British, Desserts, Pudding, Rhubarb
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