Mary Berry Rhubarb Crumble Recipe – Easy & Classic

Nothing says comfort food like a classic Mary Berry Rhubarb Crumble. With its soft, tangy rhubarb filling and golden, buttery topping, this easy dessert is a true British favourite. Perfect for Sunday dinners, family gatherings, or when rhubarb is in season, this recipe is fuss-free and absolutely delicious.

Serve warm with custard, clotted cream, or a scoop of vanilla ice cream for the ultimate treat.

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Why You’ll Love This Mary Berry Rhubarb Crumble

• Simple & Traditional – Just a few ingredients for maximum flavour.
• Perfectly Balanced – Sweet, buttery topping with tart rhubarb.
• Quick Prep – Only 15 minutes of hands-on time.
• Seasonal Favourite – Ideal for fresh garden rhubarb or frozen.
• Crowd Pleaser – Comforting and family-friendly.

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Ingredients for Rhubarb Crumble

For the Filling

• 900g (2 lbs) rhubarb, trimmed & chopped into 1-inch pieces
• 175g (¾ cup) caster sugar
• Optional: zest of 1 orange or ½ tsp ground ginger

For the Crumble Topping

• 175g (1¼ cups) plain flour
• 115g (½ cup) cold butter, diced
• 85g (⅓ cup) demerara or light brown sugar

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Instructions

Step 1 – Preheat Oven
Preheat to 190°C (170°C fan) / 375°F / Gas Mark 5.

Step 2 – Make the Filling
Spread rhubarb evenly in an ovenproof dish. Sprinkle with caster sugar (and orange zest or ginger if using). Toss lightly.

Step 3 – Prepare the Crumble
In a bowl, rub butter into flour until it resembles coarse breadcrumbs. Stir in sugar.

Step 4 – Assemble & Bake
Scatter crumble mixture over the rhubarb. Bake for 35–40 minutes until golden and bubbling.

Step 5 – Serve
Cool for 5–10 minutes, then serve with custard, cream, or ice cream.

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What Goes Well With Mary Berry’s Rhubarb Crumble?

• Thick custard (classic choice)
• Vanilla ice cream
• Clotted cream for richness
• Greek yogurt for a lighter option
• Drizzle of honey
• Fresh strawberries

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Expert Tips

• Use firm, pink rhubarb for best flavour and colour.
• Don’t press down topping – keep it light for crunch.
• Add spice (ginger or cinnamon) for extra warmth.
• Bake uncovered to ensure a crisp top.
• Chill topping if making ahead, to keep it crumbly.

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Easy Variations

• Rhubarb & Apple Crumble – Mix in tart Bramley apples.
• Oaty Crumble – Swap 50g flour for rolled oats.
• Nutty Crumble – Add almonds or walnuts to topping.
• Gluten-Free – Use gluten-free flour.
• Spiced Crumble – Stir in cinnamon or nutmeg.

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Storage & Freezing

• Fridge: Store leftovers for up to 3 days.
• Reheat: Best in oven to keep topping crisp.
• Freeze Before Baking: Assemble, cover, and freeze for up to 3 months.
• Bake From Frozen: Add 10–15 extra minutes baking time.

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Nutrition (per serving, 6 servings)

• Calories: ~330
• Carbs: ~44g
• Sugar: ~26g
• Fat: ~14g
• Fibre: ~3g

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FAQs About Mary Berry Rhubarb Crumble

Do you need to peel rhubarb for crumble?
No, the skin softens during baking and adds colour and flavour.

Can I use frozen rhubarb?
Yes – thaw and drain excess liquid before baking to prevent sogginess.

Can I make Mary Berry Rhubarb Crumble ahead of time?
Yes – assemble and store in the fridge for up to 24 hours, or freeze unbaked.

How do I stop rhubarb crumble from being watery?
Toss rhubarb in a little sugar and let it sit for 10 minutes, then drain excess liquid before baking.

What’s the best sugar for crumble topping?
Demerara or brown sugar gives a crunchy texture and caramel-like flavour, but caster sugar also works.

Can I add oats to Mary Berry’s crumble topping?
Yes, swap part of the flour for rolled oats for extra crunch.

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Similar Recipes You May Like:

• Mary Berry Plum Crumble Cake
• Mary Berry Blackberry and Apple Crumble
• Mary Berry Plum Crumble Cake

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