This classic rhubarb crumble is a comforting British pudding with a perfect balance of sharp fruit and crisp, buttery topping. The rhubarb softens into a gently tart filling while the crumble bakes to a golden, lightly crunchy finish. It is wonderfully simple to make and ideal for beginners. From start to finish, you can have it ready in about 1 hour.
Ingredients
For the Rhubarb Filling
- 750g fresh rhubarb, trimmed and cut into 2–3cm pieces
- 150g caster sugar
- 1 tbsp plain flour
- 1 tsp vanilla extract
For the Crumble Topping
- 200g plain flour
- 100g unsalted butter, cold and diced
- 100g light brown sugar
- 50g porridge oats (optional, for extra texture)
- Pinch of salt
How to Make Delia Smith Rhubarb Crumble Recipe
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the crumble cooks evenly and the topping colours nicely.
- Prepare the filling: Place the chopped rhubarb into a large mixing bowl. Add the caster sugar, plain flour and vanilla extract. Toss well so the rhubarb is evenly coated, then transfer to a medium baking dish and spread into an even layer.
- Make the crumble topping: Add the plain flour and diced butter to a bowl. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the light brown sugar, oats if using, and a pinch of salt.
- Assemble the crumble: Spoon the crumble mixture evenly over the rhubarb, covering the fruit completely but without pressing it down.
- Bake: Bake for 35 to 40 minutes until the topping is golden brown and the rhubarb is bubbling around the edges.
- Cool slightly and serve: Leave to stand for 10 to 15 minutes before serving. This allows the filling to settle and makes it easier to spoon.
Tips
How do I stop the crumble topping going soggy?
Make sure the butter is cold and rub it in lightly to keep the mixture crumbly. Avoid pressing the topping down before baking.
Why is my rhubarb too watery?
If your rhubarb is very juicy, add an extra teaspoon of flour to the filling. This helps thicken the juices as it bakes.
Can I reduce the sugar?
Rhubarb is naturally tart, but you can reduce the sugar slightly if you prefer a sharper flavour. Taste the fruit first and adjust to your liking.
Can I add other fruits?
Yes, strawberries or apples pair beautifully with rhubarb and add natural sweetness.
Serving Suggestions
- Serve warm with custard
- Add a scoop of vanilla ice cream
- Pair with lightly whipped cream
- Enjoy cold the next day for a simple dessert
Storage
Room Temperature
Cover and keep at room temperature for up to 6 hours if serving the same day.
Refrigerator
Store covered in the fridge for up to 3 days. Reheat in the oven to restore the crisp topping.
Freezing
Freeze baked crumble for up to 3 months. Cool completely, wrap well, and freeze. Reheat from frozen at 180°C until heated through.
Nutrition
- Calories: 320 kcal
- Carbohydrates: 52g
- Protein: 4g
- Fat: 11g
- Saturated Fat: 6g
- Sodium: 90mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make rhubarb crumble in advance?
Yes, you can assemble the crumble up to a day ahead and keep it covered in the fridge. Bake just before serving for the best texture.
Do I need to peel rhubarb?
No, simply trim the ends and remove any tough strings if necessary. The skin softens during baking.
Can I use frozen rhubarb?
Yes, use it straight from frozen and add a little extra flour to absorb the additional moisture.
How do I know when the crumble is ready?
The topping should be golden brown and you should see the fruit bubbling at the edges of the dish.
Delia Smith Rhubarb Crumble Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA traditional rhubarb crumble with tender, tart fruit and a crisp, buttery topping. Simple, comforting and perfect served warm with custard.
Ingredients
750g fresh rhubarb, chopped
150g caster sugar
1 tbsp plain flour
1 tsp vanilla extract
200g plain flour
100g unsalted butter, cold and diced
100g light brown sugar
50g porridge oats (optional)
Pinch of salt
Directions
- Preheat oven to 200°C (180°C Fan).
- Mix rhubarb with sugar, flour and vanilla. Transfer to baking dish.
- Rub butter into flour until crumbly. Stir in sugar, oats and salt.
- Scatter crumble evenly over fruit without pressing down.
- Bake for 35–40 minutes until golden and bubbling.
- Cool slightly before serving.
Notes
- Use cold butter for the best crumb texture.
- Add extra flour if rhubarb is very juicy.
- Delicious served warm with custard or ice cream.
