Mary Berry Rhubarb Crumble Recipe

The Mary Berry Rhubarb Crumble is a comforting British classic that combines the tartness of fresh rhubarb with a sweet, buttery crumble topping. It’s a timeless dessert, simple to make yet full of rich, home-baked flavor. With its vibrant pink hue and golden crisp topping, it’s the perfect treat for family dinners, Sunday lunches, or cozy evenings in. Serve it warm with custard, cream, or vanilla ice cream for a truly satisfying dessert experience.

What Is Mary Berry’s Rhubarb Crumble?

Mary Berry’s rhubarb crumble is a classic British pudding featuring tender baked rhubarb sweetened with sugar and topped with a golden, crumbly mixture of flour, butter, and sugar. The tartness of the rhubarb perfectly balances the sweetness of the topping, resulting in a beautifully textured dessert — crisp on top and juicy underneath. It’s simple, rustic, and loved by all generations.

Other Mary Berry Popular Recipes

• Mary Berry Key Lime Pie
• Mary Berry Soda Bread
• Mary Berry Millionaire Shortbread
• Mary Berry Coconut Cake
• Mary Berry Meringues

Why This Recipe Is Worth Trying

• Quick and easy – Only a few simple ingredients and minimal prep.
• Perfect balance – Sweet crumble topping paired with tangy rhubarb.
• Versatile – Works beautifully with other fruits like apples or berries.
• Comfort food classic – A timeless pudding ideal for any season.
• Make-ahead friendly – Can be prepared ahead and baked when needed.

Essential Ingredients to Make Mary Berry Rhubarb Crumble

For the rhubarb filling:

• Rhubarb – 900g, trimmed and cut into 2–3 cm pieces
• Caster sugar – 100g (adjust depending on tartness)
• Cornflour – 1 tbsp (to thicken the juices)
• Orange zest – 1 tsp (optional, adds freshness)

For the crumble topping:

• Plain flour – 175g
• Butter – 110g, cold and diced
• Light brown sugar – 90g
• Rolled oats – 25g (optional, for added texture)
• Ground cinnamon – ½ tsp (optional)

Handy Kitchen Tools for Best Results

• 1.5-litre ovenproof baking dish
• Large mixing bowl
• Sharp knife and chopping board
• Pastry blender or fingertips (for rubbing in butter)
• Measuring spoons and scale
• Wire rack

Step-by-Step Guide to Making Mary Berry Rhubarb Crumble

Step 1: Preheat and prepare the rhubarb

Preheat the oven to 180°C (160°C fan) / 350°F. Wash, trim, and cut the rhubarb into even pieces. Place in a baking dish and sprinkle with caster sugar, cornflour, and orange zest (if using). Toss lightly to coat.

Step 2: Make the crumble topping

In a mixing bowl, add flour and butter. Rub the butter into the flour using your fingertips until the mixture looks like breadcrumbs. Stir in brown sugar, and rolled oats for extra crunch.

Step 3: Assemble the crumble

Spread the prepared rhubarb evenly in the dish. Sprinkle the crumble mixture evenly on top without pressing it down. This helps keep the topping light and crumbly.

Step 4: Bake until golden and bubbling

Place the dish in the oven and bake for 35–40 minutes, or until the topping is golden brown and the rhubarb is tender with its juices bubbling through.

Step 5: Cool slightly and serve

Allow the crumble to rest for 10 minutes before serving. Serve warm with custard, cream, or vanilla ice cream.

What I Got Wrong (And How I Fixed It)

• Crumble too dry – Added a little more butter for a richer texture.
• Overly tart filling – Increased sugar slightly and added orange zest for balance.
• Topping too soft – Used cold butter and avoided overmixing.
• Juice overflowed – Placed a baking tray under the dish to catch drips next time.

Healthier Version of Mary Berry’s Rhubarb Crumble

• Replace white flour with wholemeal flour for more fiber.
• Use less sugar and add a drizzle of honey or maple syrup.
• Swap butter for light margarine or coconut oil.
• Add chopped nuts or seeds for protein and crunch.

Ingredient Substitutions for Mary Berry Rhubarb Crumble

• Rhubarb – Mix with strawberries, apples, or raspberries for added sweetness.
• Butter – Use dairy-free margarine for a vegan version.
• Flour – Substitute with gluten-free plain flour blend.
• Brown sugar – Coconut or demerara sugar adds a deeper flavor.

Pairing Ideas: What to Serve With Mary Berry Rhubarb Crumble

• Warm custard – The creamy texture pairs beautifully with the tangy filling.
• Vanilla ice cream – Offers a cool contrast to the warm crumble.
• Whipped cream – Light and airy for a simple finish.
• Greek yogurt – Adds a subtle tartness and freshness.
• Pouring cream – A traditional British touch for a rich flavor.

Expert Tips to Make Perfect Mary Berry Rhubarb Crumble

• Use fresh rhubarb – It yields the best color and flavor.
• Don’t overmix the topping – Keep it crumbly, not doughy.
• Balance the sweetness – Adjust sugar depending on how tart your rhubarb is.
• Add texture – Oats or chopped nuts make the topping more interesting.
• Pre-bake the rhubarb – For very juicy rhubarb, bake it for 10 minutes before adding crumble.
• Let it cool slightly – The filling thickens as it cools, making it easier to serve.

Creative Ways to Customize Mary Berry Rhubarb Crumble

• Add berries – Strawberries or blackberries for color and flavor.
• Spiced crumble – Mix in nutmeg, ginger, or cloves.
• Nutty topping – Sprinkle with chopped almonds, pecans, or hazelnuts.
• Coconut version – Add shredded coconut to the topping for tropical flavor.
• Crumble bars – Press into a tray and bake as portable dessert bars.
• Mini ramekin crumbles – Make individual portions for dinner parties.

Storing Mary Berry Rhubarb Crumble the Right Way

• Room temperature – Keeps well for up to 1 day covered.
• Refrigerate – Store in the fridge for up to 4 days; reheat before serving.
• Freeze – Freeze unbaked crumble (fruit and topping separately) for up to 2 months.
• Avoid sogginess – Reheat uncovered to crisp the topping again.

How to Reheat Mary Berry Rhubarb Crumble (If Needed)

• Oven – Warm at 160°C (320°F) for 10–15 minutes until the top is crisp.
• Microwave – Heat single portions for 40–50 seconds; note the topping will soften.
• From frozen – Bake directly from frozen at 180°C (350°F) for 30–35 minutes until piping hot.

Nutritional Breakdown (per serving)

• Calories: ~310 kcal
• Protein: 3g
• Carbohydrates: 45g
• Sugars: 27g
• Fat: 13g
• Fiber: 3g

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FAQs

How do I stop rhubarb crumble from being too runny?

To prevent a watery filling, toss the rhubarb with a tablespoon of cornflour before baking. This thickens the juices as the crumble cooks, giving a rich, syrupy texture instead of excess liquid.

Why is my crumble topping not crispy?

If your crumble topping turns out soft, it may have too much butter or wasn’t baked long enough. Use cold butter when mixing, avoid overworking the dough, and bake until golden and crisp on top.

Do I need to cook the rhubarb before making the crumble?

You don’t have to pre-cook the rhubarb for this recipe. The pieces will soften naturally in the oven. However, if your rhubarb is very firm, you can briefly bake or stew it for 5–7 minutes before adding the crumble topping.

Can I make Mary Berry’s rhubarb crumble in advance?

Yes, you can prepare the rhubarb and topping separately, then assemble just before baking. You can also bake it fully, cool it, and reheat it later in the oven to bring back the crisp texture before serving.

Wrapping It Up

The Mary Berry Rhubarb Crumble is a heartwarming dessert that captures the essence of classic British home baking. With its sweet-tart fruit base and crisp, buttery topping, it’s the ultimate comfort pudding for any occasion. Easy to prepare and endlessly adaptable, this recipe is one you’ll turn to time and again — simple, delicious, and deeply satisfying.

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