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Home Puddings & Cosy Desserts

Rhubarb Crumble with Apple

By:Nagi
Published:7 Jul '23Updated:28 Jul '23
59 Comments
Recipe v Video v Dozer v

The only thing I make when rhubarb season arrives – rhubarb crumble! I like to add apple into mine so the filling isn’t just baby-food-mush. Adore the tangy filling – there is nothing else like it. Serving with ice cream is a MUST!

Overhead Rhubarb crumble with apple

There’s nothing like rhubarb!

This is one of those rare recipes where I can’t offer flexibility – because there is no substitute for rhubarb! There’s nothing like it – the unique celery-like texture, bright red colour and signature tang. Even its cooking qualities are unusual. It goes from apple-like crispy to very soft, with seemingly no in-between “tender crisp” like you get with most fruit.

Which, I just realised, might sound unappetising. 😂 But actually, the softness when cooked is is what makes it such a great filling for a crumble. Though also, it is the reason why I like to combine it with apple, to give it some much needed texture.

Close up of Rhubarb crumble with apple in a bowl

Raw rhubarb

For those of you new to rhubarb…..

  • What it is – A vegetable, but mostly used for desserts! Looks like celery except with red stalks.

  • Flavour – Tart, like lemon but less sour. You wouldn’t eat a pie filled with lemon flesh, way too sour! Whereas you can, with rhubarb.

  • Why people love it – The striking colour and unique tangy flavour, quick to cook (hard to soft in 5 minutes on the stove), easy to prep (no peeling, just cut the stalk).

  • What it’s used for – Mostly desserts. Crumble is a common use – I’m so unoriginal, I know. Either just rhubarb, or combined with other fruit – apple and strawberry are favourites. Why? Partially for texture (rather than having a dish full of just very soft rhubarb which some people – ahem, me – likens to baby food) and also perhaps price (rhubarb is $5-$6 a bunch, you need 2 to make a rhubarb-only crumble).

    It’s also used stewed, like a compote and jams, for decorating (think: red stalks baked on top of cakes, muffins, pastries), tarts.

  • How to use it – Usually cooked, though can be eaten raw, I had it in salads. When cooked it’s soft, the tangy flavour is tempered and juicier.

  • How to cook it – Baked, stewed. When cooked it’s so soft it does not hold its shape when picked up. Chopped pieces breaks down into a jam-like consistency within 5 minutes on the stove.

  • When it’s in season – Opposite times in opposite parts of the world!
    – Aust/NZ: late winter to spring (June – Sept)
    – US/UK/northern hemisphere: spring to summer (April – June)
    – Forced rhubarb: UK early variety, Jan – Mar. Grown in the dark rather than outdoors. More tender, pink rather than red and juicier. Haven’t tried this crumble recipe with it as it doesn’t exist in Australia. Suspect adjustments required including less sugar and juice thickener. Suggest using Nigella’s forced rhubarb crumble recipe instead.

  • Grows like a weed. Un-killable, I’m told. Try planting some!


Ingredients in Apple & Rhubarb Crumble

See the section above for rhubarb chatter. This section will cover everything else!

Ingredients in Apple & rhubarb crumble
  • Rhubarb – Chatter per above. You will need one big bunch, about 10 – 12 stalks. Sometimes the bunches are small and dismal so rummage around for the biggest and best. Look for celery-like firm stems, not floppy dehydrated ones (juice-less). You need 4 1/2 – 5 cups once the stems are cut. If you’re a little short, that’s ok. The crumble will still work fine! You could also go a little more too.

  • Granny Smith (green apples) – As noted above, I like combined rhubarb with another fruit to give some texture to the filling. Otherwise it’s just a big dish of very soft rhubarb which has a texture like apple puree when you eat it.

    Granny Smith is my choice for its tartness (matches the rhubarb) and ability to hold its shape when cooked.

  • Sugar – To balance the tang of the rhubarb and green apple, and to create a syrup with the juices.

  • Orange zest – Optional! Adds a little citrus zing.

No syrup thickener – Early versions of rhubarb crumble used cornflour/cornstarch or flour to thicken the juices I expected to come out of the rhubarb as it baked. But actually, rhubarb isn’t as juicy as apple, strawberry, peach and other fruits I use in crumbles and cobbler recipes. So it made the filling pasty rather than creating a syrup sauce. Turns out, you don’t need it. The majority of the juiciness of rhubarb stays inside the barely-holding-together cooked rhubarb pieces that bursts out in your mouth when you bite into it!

Crumble topping

This crumble topping has less butter in it than my classic apple crumble topping so it’s crisper. Reason: the more buttery crumble steals the juice from the rhubarb which a) makes the topping “doughy” on the underside and b) rhubarb filling lacks juice. It took multiple iterations (“the crumble is pasty!!” 😝) before we figured this out!!

Ingredients in Apple & rhubarb crumble
  • Roll oats – Just regular oats. Not steel cut, not quick cook.

  • Brown sugar – For better caramely flavour and colour for the topping. But can be substituted with white sugar.

  • Butter – For buttery goodness and the wet ingredient that brings the crumble mixture together.

  • Baking powder – To give the topping a bit of lift, otherwise it is a little too rock hard!

  • Flour – Plain/white flour. Almond meal works well as a gluten free substitute.

  • Cinnamon – Mandatory in virtually every crumble I make!

  • Salt – Just a pinch, to bring out the flavours.

Crumble topping for Rhubarb crumble with apple
Filling for Rhubarb crumble with apple

How to make Apple & Rhubarb Crumble

Nice and easy. Rhubarb is so easy to prepare!

How to make rhubarb crumble with apple
  1. Rhubarb – Wash the rhubarb stems. Trim off the dirty end. Then cut into 4cm / 1.5″ even lengths. Discard the leaves – they should not be eaten.

How to make rhubarb crumble with apple
  1. Toss the rhubarb with apple pieces, sugar and orange zest in a large bowl. Then spread in a 30 x 20cm baking dish (12 x 8″).

    Baking pan size – If you don’t have a pan of this size, go smaller rather than larger. If the pan is too big, then the filling layer gets too thin and will be a little less juicy than ideal (the crumble topping absorbs some of juices).

How to make rhubarb crumble with apple
  1. Crumble topping – Put all the crumble topping ingredients in a bowl and mix until you no longer see flour. As noted above in the ingredients section, this mixture has less butter than my classic crumble topping. So you’ll need to mix a little longer. Smear up the sides of the bowl and use a cutting motion as needed to get it all mixed up.

How to make rhubarb crumble with apple
  1. Chunky bits! Grab handfuls of the crumble mixture and enclose in your first to press together. Then use your fingers to break into clumps to cover the surface.

    Why I do this strange step? Couple of reasons! Firstly, as mentioned earlier, rhubarb is less juicy than typical fruits used in crumbles (like apple) so I don’t want sandy crumble topping falling into the rhubarb and stealing the precious juices. It makes the filling pasty, as I found out firsthand.

    Secondly, the topping for rhubarb crumble is sandier (for reasons outlined in the ingredients section) but I still want the crumbly chunks for crunch rather than a layer of dry sand. Solution? Scrunch in hands, then crumble. Easy! 🙂

How to make rhubarb crumble with apple
  1. Cover surface with the crumble mixture.

  2. Bake for 35 minutes until the crumble topping is golden, the rhubarb is tender and you see red juices bubbling up the sides. Poke the rhubarb with a butter knife to check! Sometimes, firmer and thicker pieces of rhubarb can take an extra 5 minutes but 35 minutes is consistently the perfect bake time for me.

    Rest for 5 minutes before serving. This let’s it cool down slightly as well as giving the juices a chance to thicken slightly.

Freshly made dish of Rhubarb crumble with apple
Bowl of Rhubarb crumble with apple with ice cream

IMPORTANT serving point!

With every crumble recipe I’ve shared, I very strongly recommend serving with ice cream – or custard.

With rhubarb crumble, it’s not a strong recommendation. It’s a must! The tartness of the filling demands something creamy to balance it out. And also, the filling is not as juicy and syrupy as other crumble fillings because, as I’ve repeated a bizarre number of times throughout this post, rhubarb just isn’t as juicy as other crumble fruits like apple, strawberry, peaches etc.

So I’m not urging you to serve with ice cream or custard. I’m making it mandatory. Please promise me you won’t skip it! 🙂 – Nagi x


Watch how to make it

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Overhead Rhubarb crumble with apple

Apple and rhubarb crumble

Author: Nagi
Prep: 15 minutes mins
Cook: 35 minutes mins
Dessert
British, Western
5 from 11 votes
Servings5 – 6 people
Tap or hover to scale
Print
Recipe video above. The only thing I make when rhubarb season arrives – rhubarb crumble! I like to add apple into mine so the filling isn't just baby-food-mush. Adore the tangy filling – there is nothing else like it. Extra crumbly topping also works well.
SERVING WITH ICE CREAM IS A MUST!

Ingredients

Rhubarb filling:

  • 500g/ 4 1/2 cups rhubarb stems , cut into 4cm / 1.5" pieces (1 large bunch rhubarb, 10 – 12 stems, cleaned, DISCARD LEAVES) – Note 1
  • 1/3 cup white sugar
  • 3 Granny Smith apples (~600g/1.2lb whole) , peeled and cut 1.5cm / 3/5" cubes, ~3 cups/450g once cut (Note 2)
  • Zest of 1 orange , optional but recommended

Topping:

  • 1 cup rolled oats (not quick or steel cut)
  • 1 cup flour , plain/all purpose
  • 3/4 cup (tightly packed) brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon powder
  • 90g/ 6 tbsp unsalted butter , melted
  • Pinch of salt

Serving (must!)

  • Vanilla ice cream – or pouring custard

Instructions

  • Preheat oven to 200°C/375°F (180°C fan).
  • Filling: Place rhubarb, apple, sugar and orange zest in a large mixing bowl and toss well. Spread evenly in a 30 x 20cm baking dish (12 x 8") (Note 3)
  • Crumble topping: Place topping ingredients in a bowl and mix with a wooden spoon until all the flour is incorporated (use cutting motion/ smearing up wall, as needed). It will be a sandy mixture.
  • Scrunch & top: Grab handfuls of crumble and enclose your fist to press into lumps. Break into clumps and scatter over the filling. (Note 4 explains this unusual step!).
  • Bake for 35 minutes or until rhubarb is soft and the crumble is golden brown. (Bake time – Note 5)
  • Rest & serve: Remove from the oven, rest for 5 minutes. Scoop into bowls and serve with vanilla ice cream or custard!

Recipe Notes:

1. Rhubarb season – Aust/NZ: late winter to spring (June – Sept), US/UK/northern hemisphere: spring to summer (April – June). Forced rhubarb (UK early variety, Jan – Mar) – more tender, pink rather than red and juicier. Haven’t tried this recipe with it, suspect adjustments required including less sugar and juice thickener. Suggest using Nigella’s forced rhubarb crumble recipe instead.
DO NOT eat leaves, they are toxic (need a fair amount, but still). OK to touch etc just not good for you to eat.
2. Apples – If you use red apples, you might want to reduce sugar slightly as green apples are tarter. Also, be careful not to use apples that soften into mush when cooked!
3. Baking dish – If you don’t have a pan this size, it’s better to use one slightly smaller rather than larger (filling gets spread too thin so you lose juice as more gets absorbed by crumble).
4. This odd-sounding technique has an important purpose: makes the topping into clumpy lumps rather than a sandy mixture that falls into the spaces between the rhubarb pieces. This then absorbs rhubarb juice and can make the filling seem “pasty” (yes, I really did have problems with this!)
5. Bake time – tougher, thicker rhubarb can take up to 45 min to soften. It’s easy to tell – just poke rhubarb with a knife.
Storage: Best served fresh. Stir fair the next day though the filling is drier as the juices are absorbed by the crumble. Not suitable for freezing.
Nutrition per serving assuming 5 servings.

Nutrition Information:

Calories: 432cal (22%)Carbohydrates: 77g (26%)Protein: 5g (10%)Fat: 13g (20%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mg (10%)Sodium: 14mg (1%)Potassium: 480mg (14%)Fiber: 6g (25%)Sugar: 46g (51%)Vitamin A: 489IU (10%)Vitamin C: 11mg (13%)Calcium: 128mg (13%)Iron: 2mg (11%)
Keywords: rhubarb crumble, rhubarb recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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59 Comments

  1. Patric Moberger says

    November 26, 2023 at 2:31 pm

    Just made this recipe. Followed it 100%. LOVED it!!! Even had leftovers for the neighbours. They are very happy too

    Reply
  2. Patricia says

    October 26, 2023 at 6:08 pm

    5 stars
    Made this for lunch today. Easy delicious. Loved the crumble topping.
    Served with the African curry on your site. Thank you for both. Always reliable

    Reply
  3. Susan says

    October 16, 2023 at 10:14 pm

    5 stars
    Delicious! Took it to a potluck and it vanished.

    Reply
  4. Claudia says

    August 27, 2023 at 3:57 pm

    5 stars
    Super delicious!! I added cardamon and vanilla to the crumble and some grated ginger to the fruit. I unfortunately didn’t have a proper measuring cup so I measured the crumble ingredients by weight (assuming 1 cup = 250g) and I made wayyyyyy too much crumble. But it’s okay, I will make some muffins out of the crumble!

    Reply
  5. Ranae says

    August 26, 2023 at 12:15 pm

    Does anyone think I could portion this out into glass jars and bake in the oven like that? For individual serves for a Dinner party?

    Reply
  6. lesley says

    August 20, 2023 at 1:33 pm

    5 stars
    Nagi, you were right as always. I have made so many crisps/crumbles/cobblers over the years. That method of clumping the batter mix really worked. It is so nice and crispy.
    Oeeshi :).
    Hugs to Dozer

    Reply
  7. Kate A says

    August 2, 2023 at 9:14 am

    I made this last night for visitors and it was absolutely delicious and so easy 😊

    Reply
  8. Rachel says

    July 28, 2023 at 7:48 pm

    5 stars
    This is just delicious and not too sweet. The rhubarb still had a bit of zing and adding the orange zest is a must! The crumble topping was crunchy and doesn’t use as much butter as a lot of other recipes. Perfect for winter and yes, you must have ice cream with this.

    Reply
  9. Helen Evans says

    July 18, 2023 at 4:18 pm

    Perhaps you should mention the leaves are poisonous… unless I misssd it

    Reply
  10. John Graham says

    July 18, 2023 at 3:55 am

    Rhubarb and ground ginger works very well,
    If you grow your own rhubarb you can “force” it by covering the new stems as they emerge with straw then cover with a dark plastic bucket to keep out the light. The stalks that grow are tender and pink as they grow quickly as they search for the light.

    Reply
  11. Martyne says

    July 14, 2023 at 8:54 am

    Can this be made ahead and then just popped in the fridge until ready to go in the oven?

    Reply
  12. Catherine Rowley says

    July 12, 2023 at 12:24 pm

    5 stars
    Made this for my 84 year old mum and she seriously commented this was the tastiest thing she has ever eaten.

    Reply
  13. Shantell says

    July 11, 2023 at 1:04 pm

    I also love rhubarb baked with orange juice, orange rind, cardamon seeds and sugar – fabulous served with meringue and cream a la Eton mess.

    Reply
  14. Nathan Weir says

    July 9, 2023 at 1:43 pm

    Sorry I just realised it was sugar not vinegar. I’ll wear my glasses next time. Thanks

    Reply
    • Nagi says

      July 9, 2023 at 7:37 pm

      No worries Nathan! I wear contacts – without them, I’d be in trouble! – N x

      Reply
  15. Nathan Weir says

    July 9, 2023 at 1:41 pm

    Why a 1/3 of a cup of vinegar as I can’t see it used in the method or video?

    Reply
  16. Sue says

    July 8, 2023 at 8:13 am

    Are rhubarb leaves really poisonous.?
    A lot of warnings are being posted here but without evidence
    https://www.healthline.com/nutrition/rhubarb-leaves

    Reply
    • Another Sue says

      July 8, 2023 at 9:40 am

      Hi Sue. Yes, they are. They’re high in oxalic acid. But they help make a very effective aphid spray when boiled and soap is added. I won’t go on, as this is a food blog. But check out Penny Woodward’s Herbs for Australian Gardens if you’re interested.

      Reply
      • Nagi says

        July 9, 2023 at 7:38 pm

        Really! Learn something new every day 🙂 thanks for the advice to emphasise not to eat the leaves, I updated the recipe card. Though I did read you need to eat quite a lot for it to be harmful. N x

        Reply
      • Nagi says

        July 9, 2023 at 10:34 am

        Thank you Sue! I have emphasised it 🙂 N x

        Reply
  17. Maddie says

    July 8, 2023 at 1:53 am

    Rhubarb plants are very hardy! We had one in our backyard that we dug up because our dog is D-U-M-B and was trying to eat it 😞 We had to dig an extra 6 inches in every direction to get rid of it

    Reply
    • Nagi says

      July 9, 2023 at 7:38 pm

      I heard it grows like a weed!

      Reply
  18. lesley says

    July 8, 2023 at 1:13 am

    I love rhubarb crumble. I usually just kinda make it up. ill try to follow your well tested recipe. Perfect timing. I have already stewed some and made a rhubarb crisp. Domo Nagi
    Hugs to Dozer 🙂

    Reply
    • Nagi says

      July 9, 2023 at 7:39 pm

      I love the extra crisp topping on this 🙂 Works well with the soft rhubarb! N x

      Reply
  19. Mark says

    July 8, 2023 at 12:13 am

    I make a good pie that is like this but it’s not as runny will share with the rest of the crowd.

    Reply
    • Nagi says

      July 9, 2023 at 7:39 pm

      Hope you get a chance to give this a go! 🙂 N x

      Reply
  20. Mary Jane Fournier says

    July 7, 2023 at 11:57 pm

    We used to eat raw rhubarb as kids. We would take a stalk, dip the end in a bowl of sugar, then bite off the sugary bit, dip again and bite, repeat. It was very sour and really fun to eat!

    Reply
    • Nagi says

      July 9, 2023 at 7:39 pm

      Really!! I am totally going to try that. I munched on one stick raw and it was not very nice! N x

      Reply
    • Sue H says

      July 8, 2023 at 9:47 am

      I did this too!

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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