Mary Berry Rhubarb Crumble

There’s something almost rebellious about rhubarb. It looks like blushing celery, tastes like sour candy, and when cooked just right — it’s magic. I grew up with rhubarb stewed on the hob by my nan, usually eaten with a drizzle of evaporated milk and a spoon far too big for the bowl. But this crumble? This is grown-up rhubarb. Soft, jammy fruit tucked under a buttery, crunchy blanket — no faff, just proper pudding comfort.

I made this last week when the weather couldn’t decide if it wanted to be spring or November. You know the type — grey skies, birds pretending it’s warm, and you’re still wearing your thick socks indoors. Rhubarb crumble was the answer, obviously. And Mary Berry, bless her, never lets us down.

Why You’ll Love It

• Takes barely any prep — 15 minutes from chopping to oven.
• Perfectly balanced — sweet crumble + tart rhubarb = happiness.
• It’s unfussy and forgiving — like all good British puds.
• Incredible warm or cold — with custard, cream, or straight from the dish.
• Smells like a hug — buttery sugar and stewed fruit filling your kitchen.
• **Leftovers, if there are any, taste even better the next day.

Ingredients

• 165g demerara sugar
• 245g self-raising flour
• 60g margarine
• 60g unsalted butter
• 1 tsp vanilla extract
• 700g fresh rhubarb, chopped
• 2 tsp caster sugar (for the rhubarb)
• Custard or cream, to serve (optional but highly recommended)

How to Make It

Get the crumble mix sorted:

Sift your flour into a large mixing bowl, then stir in the demerara sugar. Add your margarine and butter (cold is key!) along with the vanilla. Rub everything together with your fingers until it looks like sandy breadcrumbs. Don’t overwork it — you want it crumbly, not doughy.

Chill it out:

Pop that crumble mixture into the fridge for 10–15 minutes. This helps it stay crisp when it bakes.

Prep the rhubarb base:

Toss your chopped rhubarb into a 12 x 8-inch baking dish. Sprinkle over the caster sugar. If your rhubarb’s especially tart, add a touch more — taste as you go. No shame in it.

Cover it in crumble:

Take the chilled topping out of the fridge and scatter it generously over the rhubarb. Don’t pat it down. Let it sit loose and lumpy — that’s where the crispy bits come from.

Bake it till golden and bubbly:

Preheat your oven to 200°C (fan 180°C) or Gas 6. Slide your crumble in and bake for about 40 minutes. You’ll know it’s done when the top is golden brown and you can hear the fruit bubbling up the sides. Try not to burn your tongue taste-testing it.

Common Mistakes and How to Dodge Them

Why’s my crumble soggy?
You probably packed it down too much, or your rhubarb released too much liquid. Let the topping sit loosely and maybe try slightly roasting the rhubarb first next time.

Crumble too dry?
Add a few small dots of butter on top before baking — works wonders.

Is rhubarb too sharp?
Rhubarb is bold! Add a bit more sugar to the fruit layer or serve with a sweeter custard to balance it.

Crumble topping not crispy?
You might have overworked it. Cold fat and gentle fingers are your best mates here.

Storage and Reheating

• Fridge: Cover with foil or pop in a container — keeps for 3 days.
• Freezer: Once cooled, wrap tightly in cling film and freeze for up to 3 months.
• Reheat (oven): 150°C for 15 mins, covered in foil to prevent the top burning.
• Reheat (microwave): 1-2 minutes per portion on medium — works, but the topping won’t be crispy. Still tasty, though.

Frequently Asked Questions

Can I use frozen rhubarb?
Yep! Just thaw and drain it well first so it doesn’t drown your crumble.

Do I have to use margarine and butter?
Nope — all butter works fine. I use both because it’s how I was taught and it gives a slightly lighter crumble.

Can I throw oats into the topping?
Go for it! A handful of rolled oats adds a lovely chew and makes it feel almost breakfast-acceptable.

What’s the best cream to serve with it?
Double cream or custard for a proper Sunday feel. Ice cream if you’re being cheeky.

Nutrition Facts (Per Serving)

• Calories: 274
• Fat: 7.6g
• Saturated Fat: 4g
• Cholesterol: 16mg
• Sodium: 154mg
• Carbs: 52.2g
• Fibre: 2g
• Sugar: 22.7g
• Protein: 1.4g

Try More Mary Berry Recipes:

• Mary Berry Lemon Yoghurt Cake
• Mary Berry Carrot Cake Muffins
• Mary Berry Apple Crumble Cake