Wednesday, 1 August 2012

Ridiculously Yummy Rhubarb Crumble

Every year we have Rhubarb grow in our garden, and my favourite way to use it is in a crumble, my favourite Sunday dinner pudding! This recipe is so easy and takes less than half an hour to prep!
Serves: Around 4-6 people
Cooking Time: 1 hour in total


Rhubarb filling
  • 8-10 Sticks of rhubarb
  • 2 tbsp of water
  • 2 tbsp of lemon juice
  • 6-8 tbsp of sugar
  • sprinkle of cinnamon
  • sprinkle of ginger
Crumble Topping
  • 110g/4oz butter
  • 110g/4oz sugar (I like to do half brown sugar, half white caster)
  • 200g/7oz flour
01. Pre heat your oven to 180 degrees c/350F/Gas 4
02. Chop your sticks of rhubarb into chucks are 3cm.
03. Place in a deep baking tray, add the water and lemon juice. Mix making sure all the rhubarb is covered, then add the sugar, cinnamon and ginger, again mix well covering all the rhubarb. 
04. Place in the oven for 10-15mins until rhubarb is tender.

05.  Whilst that's cooking you can make up the crumble, throw all the crumble ingredients into a mix bowl and mix with the tips of your fingers (not the palms!) You're aiming for a bread crumbs like texture.

06. Once your rhubarb is soft, you can layer up your pudding! Place the rhubarb layer at the bottom of a deep over proof dish, be careful not to add all the juice from the rhubarb into your dish, this can make your pudding a bit wet.
07. Then sprinkle on your crumble lid (if you aren't going to cook your pudding straight away, it's best to wait until you are so it doesn't soak up all the rhubarb juice!)

08. Once you've added the top, pop it in the oven at 180 degrees again for around 35-40 mins, until the top is golden brown and the juices are bubbling, and serve!



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