Old-fashioned rhubarb crumble recipe
Created by The Tesco Recipes team
You can’t go wrong with an old-fashioned rhubarb crumble recipe. This timeless, easy-to-make pud is a great way to make the most of pretty, pink rhubarb, with the tangy fruit balanced by the sweet, buttery crumble topping. Serve warm with custard, cream or ice cream for an indulgent, comforting dessert. Find out how to make rhubarb crumble and add this recipe to your favourites!
See method- Serves 4
- 15 mins to prepare and 45 mins to cook
- 489 calories / serving
- Freezable
- Vegetarian
Ingredients
- 400g rhubarb
- 100g cold salted butter, cubed
- 150g self-raising flour
- 1 tsp vanilla extract
- 120g caster sugar
- 40g jumbo or porridge oats
Each serving contains
- Energy
- 2055kJ 489.0kcal
- Fat
- 22g
- Saturates
- 13g
- Salt
- 0.8g
- Sugars
- 33g
of the Reference intake
Carbohydrate 71.8gProtein 5.5gFibre 3.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Wash and trim the ends from the rhubarb, then cut into 4cm lengths. Spread evenly in a 1.2ltr pie dish or baking dish and sprinkle over half the sugar.
- Rub the butter and flour together until the mixture resembles large breadcrumbs. Stir in the vanilla, sugar and oats to make a lumpy, crumbly mixture. Sprinkle the crumble topping evenly over the rhubarb.
- Place the rhubarb dish on a baking tray (to catch any juices that bubble over) and bake for 45 mins until tender, covering the top with foil if it begins to brown too quickly. Serve hot with custard, cream or ice cream, if you like.
- The cooked crumble can be frozen. Leave to cool completely, then wrap the dish well in cling film and foil, label and freeze for up to 3 months. Leave to defrost in the fridge overnight. Cover with fresh foil, then reheat in a preheated oven at gas 5, 190°C, fan 170°C for 40 mins until piping hot – remove the foil for the last 10 mins to crisp up the crumble again. For more tips on freezing and defrosting food, read our article .
- See more Dessert recipes
Freezing and defrosting guidelines
