Hairy Bikers Rhubarb Crumble

The smell of rhubarb and sugar bubbling away under a buttery blanket of crumble is honestly enough to stop me in my tracks. This is one of those desserts that takes you back — to gran’s kitchen, rainy school holidays, second helpings before the kettle’s even boiled. There’s a certain nostalgia baked into every spoonful.

Now, this Hairy Bikers rhubarb crumble isn’t trying to be fancy. No tricks. No posh twist. It’s just good, simple food that hits all the right notes — sharp, sweet, crumbly, cozy. The cardamom gives it a subtle whisper of something special, and if you serve it with cold cream or warm custard? You’ve won.

It’s the sort of recipe you make when the house is cold and you need the oven on anyway. Bonus: it makes the whole place smell like love.

Why You’ll Love It

• Big contrast vibes: Tart fruit, crispy topping — can’t go wrong.
• Easily feeds a crew: Makes enough for 6–7, or just one person over four days (I’ve tested both).
• Freezes like a dream: Great for stashing away portions.
• Versatile: Swap the cardamom or dial the sugar up or down depending on your fruit.
• Foolproof: No pastry, no pressure, no precision needed.
• Instant nostalgia: Tastes like childhood — only better.

Ingredients

• 2 lbs rhubarb, cut into 1-inch pieces (roughly 6 cups)
• 1¼ cups white sugar
• ¼ cup all-purpose flour
• 1 tsp vanilla extract
• ¼ tsp ground cardamom

For the topping:

• 1 cup all-purpose flour
• ½ tsp salt
• 1 cup light brown sugar
• 8 tbsp (1 stick) butter, cold and cubed

How to Make It

Prep the rhubarb base:

Chuck the chopped rhubarb into a big bowl with the white sugar, ¼ cup flour, vanilla, and cardamom. Mix it all up till the fruit is coated and juicy-looking. Let it sit while you sort the topping.

Crumble up the topping:

In another bowl (or a food processor if you’re feeling fancy), combine the flour, salt, and brown sugar. Add the butter cubes and rub it all together with your fingertips till it looks like lumpy breadcrumbs. Don’t overwork it — messy is fine.

Load the dish:

Tip the rhubarb mixture into a baking dish (roughly 9×13″, but a bit smaller is fine). Spread it out, then scatter the crumble mixture evenly over the top. No pressing down — you want those craggy bits.

Bake till bubbly and golden:

Pop it in a preheated oven at 375°F (190°C) for about 40 minutes. You’ll know it’s done when the topping is golden and you can see the fruit bubbling up the sides.

Let it settle:

This bit’s hard — let it cool for at least 30 minutes. It thickens as it sits and won’t burn your mouth this way (speaking from experience).

Common Mistakes and How to Dodge Them

Why’s my crumble soggy on top?
The topping was too wet or packed down. Keep the butter cold and don’t squash it — it should be crumbly and light.

It came out too tart.
Rhubarb can be cheeky like that. Add a bit more sugar next time, or taste the raw mix and adjust as needed.

Why is there so much liquid?
That’s rhubarb for you! A little flour helps thicken it, but don’t worry if there’s some syrup at the bottom — that’s what spoons are for.

Topping came out too sandy.
Means the butter got too soft or you overmixed. Next time, chill the topping for 10 minutes before baking.

Storage and Reheating

• Fridge: Keep covered for 3–4 days. Tastes even better cold, tbh.
• Freezer: Cool completely, wrap well, and freeze for up to 3 months.
• Oven reheat: 160°C (325°F) for 15–20 mins to get it warm and crispy again.
• Microwave: Works fine, but expect a softer top — 1–2 minutes per portion.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes, but thaw and drain it first or the crumble might get watery.

Do I have to peel rhubarb?
Not usually — unless it’s super stringy or very thick. Just chop and go.

What if I don’t have cardamom?
No stress. You can skip it or swap in cinnamon, nutmeg, or nothing at all.

Can I use less sugar?
You can. Just taste the raw rhubarb mix and adjust to your liking. Some rhubarb’s mouth-puckering, others are gentler.

Nutrition Facts (Per Serving):

• Calories: 463
• Fat: 21g
• Saturated fat: 13g
• Carbs: 69.1g
• Sugar: 50.3g
• Protein: 3.7g
• Fiber: 3.1g
• Sodium: 4.8mg

More Hairy Bikers Recipe:

• Hairy Bikers Beetroot Chutney
• Hairy Bikers Parkin
• Lemon Drizzle Cake Hairy Bikers