Best Rhubarb Crumble

    Best Rhubarb Crumble

    (417)
    4saves
    55min


    351 people made this

    There's nothing better when rhubarb is in season than rhubarb crumble! Watch this recipe being made in the Allrecipes Rhubarb Crumble Video.

    Ingredients
    Serves: 4 

    • 200g + 3 tablespoons plain flour
    • 200g caster sugar
    • 200g brown soft sugar
    • 365g rhubarb, diced
    • 80g oats
    • 225g butter

    Directions
    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 190 degrees C. Lightly grease a baking dish.
    2. In a large mixing bowl combine rhubarb, caster sugar and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
    3. In a large mixing bowl combine brown sugar, oats and 200g flour. Stir well then rub in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
    4. Bake in preheated oven for 40 minutes. Serve hot or cold.

    Watch a video of it being made…

    Rhubarb Crumble
    Rhubarb Crumble
    See all 12 recipes

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    Reviews and Ratings
    Global Ratings:
    (417)

    Reviews in English (411)

    0

    I did like it a lot. It was a bit on the sweet side and liquid, but it tasted goooood.  -  22 Jan 2014

    by
    0

    Did not like this crumble, seemed to be way to much butter.  -  11 Apr 2013

    by
    445

    Very good if you make the changes suggested in the reviews. I’m rating this low because if you make it as is there is not nearly enough fruit and the topping becomes like a hard crust because of too much butter. So, I made the same changes everyone else recommended: DOUBLE THE FRUIT to 6 cups (I used about 4 cups rhubarb and 2 cups strawberries). For the topping I added 1 tsp SALT as well as ¼ tsp ALLSPICE. And definitely use only ½ CUP BUTTER if you want the crumbly topping shown in the picture. I made it both ways so I feel confident with these changes. I did not increase the sugar when I added more fruit and it was sweet enough (rhubarb should have a slight sour). I made this ahead so I could serve a warm desert and it was great. I hade the fruit mixture refrigerated in the baking dish and I just kept the topping separate until it was time to put in the oven. I baked it as directed before I wanted to serve it and topped with vanilla ice cream while it was still warm, yum. I had many requests for the recipe and many rave reviews. Hope this helps – happy baking!  -  16 May 2007  (Review from Allrecipes USA and Canada)

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