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Mary Berry Rhubarb Crumble Recipe

Mary Berry Rhubarb Crumble recipe
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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.

Ingredients

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)

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-rhubarb-crumble/