Rhubarb Crumble a Quick and Easy Spring Pudding

Rhubarb Crumble a Quick and Easy Spring Pudding

Rhubarb crumble is the perfect classic spring dessert. It always makes me think of Britain and reminds me of a time when I had my own allotment a few years ago. When I took over the allotment I inherited an enormous rhubarb plant, that and a plot full of grass and weeds, it was literally the envy of all my neighbours – the rhubarb not the weeds, that is. I could supply our whole street with a healthy stash of rhubarb throughout spring.

Rhubarb Crumble pin

With its tangy and sweet flavour you can spice rhubarb up with a bit of ginger, vanilla and cinnamon as I have done below. If you have too much rhubarb it can easily be frozen for a few months so don’t chuck it in the bin, just chop it up and freeze it until a later date. 

Note that Rhubarb will shrink down as it cooks through, so don’t be afraid to choose a dish that fits snugly around the rhubarb you are using. 

You can easily make a rhubarb cruble ahead of time and store in in the fridge over night to reheat slighly before serving. 

Rhuibarb Crumble

Rhubarb Crumble

Rhubarb crumble is the perfect quick and easy, classic spring dessert. This recipe adds a bit of spice to naturally tangy rhubarb.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine British
Servings 6

Equipment

  • Pie or pyrex dish
  • Mixing bowl

Ingredients
  

For the crumble

  • 170 g organic plain flour
  • 60 g organic butter pasture-raised
  • 45 g demerara sugar

For the filling

  • 550-600 g organic rhubarb chopped into 2cm chunks
  • 100 g golden caster sugar white sugar can also work if you don't have golden
  • 2 tsp organic cornflour
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 vanilla pod or 1tsp vanilla paste

Instructions
 

  • Preheat the oven at 200C/180C fan assisted or gas mark 6

Make the filling

  • If you're using a vanilla pod, scrape the seeds out of the vanilla pod.
  • In your baking tray add the rhubarb and sprinkle the sugar, cornflour, spices and vanilla over the rhubarb and mix well and set aside.

Make the crumble

  • Add the butter and sugar to the flour and gently rub the butter with the flour mixture until it combines and becomes crumbly.
  • Sprinkle the crumble mixture over the rhubarb and cover well. Even the flour mixture out a little and bake for 40 mins.

Notes

Serve with fresh cream or ice cream.
Keyword Dessert, Quick and Easy, Rhubarb, Summer

Equipment Links

Nested Stainless Mixing Bowls

Various brands depending on country
Set of 6 nested mixing bowls
Find on AMAZON UK | AMAZON USA

Stainless steel measuring cups and spoons

Various brands depending on country
Set of stainless cups and spoons
Find on AMAZON UKAMAZON USA

Pyrex 3 set

Pyrex glass
3 piece set (style varies by country
Find on AMAZON UKAMAZON USA

Sharing is caring!

Leave a Reply

Recipe Rating