Rhubarb Crumble
Indulge in the perfect balance of tart and sweet rhubarb, buttery crumble with this easy rhubarb crumble recipe. Made with fresh rhubarb, caster sugar, and a crispy crumble topping, this comforting dessert is ideal for any occasion. Serve it warm with custard, cream, or ice cream for an irresistible treat.
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine Anglo-Irish
Servings 6
Calories 600 kcal
Filling
- 600-800 g Rhubarb (Depending on how large your oven proof dish is)
- 50 g Caster Sugar
- 1 tsp Vanilla Extract
- 1 tsp Corn Flour
Crumble Topping
- 200 g Self-raising Flour
- 50 g Custard Powder
- 150 g Salted Butter
- 125 g Caster Sugar
- 25 g Demerara Sugar
Crumble
In a large bowl add the flour, custard powder and butter.
Use your fingers to mix everything together to form a coarse breadcrumb like texture.
Filling
Chop the rhubarb into 5 cm cubes
To a large pot, add the chopped rhubarb, caster sugar, vanilla and corn flour.
Mix to coat the rhubarb evenly.
Heat the pot and stir occasionally until the sugar as dissolved and the rhubarb is soft while reducing in size.
Baking
To an oven proof dish, add the rhubarb mix
Sprinkle the crumble topping making sure all the filling is covered.
Bake until the top is golden (20mins).
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