There’s something a bit magical about a crumble, isn’t there? It’s one of those puds that doesn’t shout for attention — no glossy glaze, no delicate layers — just a golden, nubbly top hiding soft, jammy fruit underneath. It’s humble, warm, and honest. And when rhubarb’s in season? You make a crumble. Non-negotiable.
Rick Stein’s version takes me right back to those damp Sunday afternoons at home — muddy boots by the back door, kettle on, and a crumble in the oven making the whole house smell like you live inside a bakery. I’ve made this one for friends, for family, for no reason at all except that I fancied something spoonable and sweet after dinner. Every time, it delivers.
You don’t need anything fancy. Just fresh rhubarb, cold butter, a bit of sugar, and your fingers. Let’s bake.
Why You’ll Love It
- That tart-sweet filling — rhubarb sings when paired with sugar.
- Crispy, buttery topping — like golden biscuit crumbs.
- Dead easy to make — no mixers, no faff, just hands and a bowl.
- Perfect with cream, custard, or ice cream — pick your favourite.
- Comfort food to the core — warm, soft, and deeply nostalgic.
- Leftovers? Even better cold the next day. (Trust me.)
Ingredients
- 225g plain flour
- 175g chilled butter, cut into cubes
- 275g caster sugar (100g for topping, 175g for rhubarb)
- 900g rhubarb, trimmed and cleaned
- Clotted cream, for serving (or custard, if you prefer)
How to Make It
Rub the crumble together:
Start by preheating your oven to 190°C (170°C fan). In a big bowl, rub the cold cubed butter into the flour using your fingertips — lift as you rub to keep it light. You want lumps, not dust. Think big crumbs, like chunky breadcrumbs. Stir in 100g of the sugar.
Prep the rhubarb:
Chop the rhubarb into roughly 2.5cm chunks. Doesn’t have to be exact — just not too thin or it’ll melt to mush. Toss it in a bowl with the remaining 175g of sugar. Let it sit for 15–20 minutes so the sugar can draw out some of the juice. It makes all the difference.
Layer it up:
Tip the rhubarb (and the sugary juices) into the base of a shallow ovenproof dish. Scatter the crumble topping evenly over the top. Don’t press it down — you want those crumbly bits to stay loose and golden.
Bake until bubbling:
Pop the dish in the oven and bake for 45 to 50 minutes. The top should be golden and crisp, and the fruit should be bubbling up at the sides. If your kitchen doesn’t smell amazing by now, I’ll eat my wooden spoon.
Let it sit, just a bit:
Once it’s out of the oven, let it rest for 10–15 minutes before serving. This gives the juices time to settle and thicken slightly. Plus, nobody likes a mouthful of molten sugar lava.
Common Mistakes and How to Dodge Them
Why is my crumble topping dry?
You probably didn’t use enough butter. That fat binds the flour and gives you those rich, golden nuggets on top.
My rhubarb turned to mush!
It was likely cut too thin or cooked too long. Keep the chunks nice and thick — around 2.5–3cm works best.
The top isn’t crisp enough.
Make sure your butter was properly cold. And don’t overwork the topping — you want a lumpy, nubbly texture.
It’s too sour — help!
Add a bit more sugar to the rhubarb next time. Or serve with extra-sweet custard. Sorted.
Storage and Reheating
- Fridge: Cover the dish or pop leftovers into a sealed container. Keeps for up to 3 days.
- Freezer: Yep, it freezes well! Store in portions and freeze for up to 3 months.
- Oven reheat: 180°C for 10–15 minutes. Cover with foil if you want to keep the top from over-browning.
- Microwave: 1–2 minutes on medium, uncovered. Won’t stay crispy, but still tastes brilliant.
Frequently Asked Questions
Can I use frozen rhubarb?
You can, just thaw and drain it a bit first — otherwise it releases too much liquid.
What else can I add?
Try a handful of strawberries for sweetness, or a touch of orange zest for brightness. Ground ginger is fab too.
Do I need to peel rhubarb?
Nope — just trim the ends and wash it. The pink outer skin gives it that lovely colour.
What’s best to serve it with?
Clotted cream if you’re feeling indulgent. Vanilla custard if you want proper nostalgia. Or plain yoghurt for breakfast the next day (yes, it counts).
Nutrition Facts (Per Serving):
- Calories: 343 kcal
- Fat: 12g
- Saturated Fat: 5.3g
- Carbs: 57g
- Sugar: 30g
- Fibre: 3g
- Protein: 5g
- Sodium: Low (almost none)
Try More Rick Stein Recipes:
Rick Stein Rhubarb Crumble
Description
A classic British pud with tart rhubarb and a golden, buttery crumble topping — simple, nostalgic, and utterly irresistible.
Ingredients
Instructions
- Preheat oven to 190°C (170°C fan).
- Rub butter into flour to make a lumpy crumble topping. Stir in 100g sugar.
- Toss rhubarb with 175g sugar and let sit 15–20 mins.
- Pour rhubarb into baking dish, top with crumble.
- Bake for 45–50 mins until golden and bubbling.
- Let rest before serving. Add clotted cream if you fancy.
Notes
- Keep butter cold — it’s key for a proper crumble top.
- Don’t cut rhubarb too small or it’ll disappear.
- Can sub in strawberries or apples if you’re low on rhubarb.
- Serve leftovers cold with yoghurt for a breakfast treat.