Rhubarb Crumble


Oh I love rhubarb!

If the oven is on for a roast I like to pop a crumble in to make the most of the heat.

The crumble topping can be made and frozen for a future speedy pudding so I normally make double and freeze half for another day.

Serves 6.


800g rhubarb, cut into 1cm pieces

2 tablespoons caster sugar

200g gluten free plain flour

100g butter, diced

60g sugar


Preheat the oven to 190 degrees Centigrade.

Grease your baking dish and fill with the rhubarb.

Sprinkle over the 2 tablespoons of caster sugar.

In a large bowl, rub the butter into the flour until it resembles breadcrumbs, add the sugar and stir through.

Spoon the crumble topping over the rhubarb.

Pop in the oven and bake for 30-40 mins until the crumble is golden and the rhubarb juices are bubbling.

13 thoughts on “Rhubarb Crumble”

    1. I manage to grow it in the garden here in Western Australia ZiggyScribe!I think that we have a similar climate to SA but it does need to be in the shade during the very hot summer months. ๐Ÿ™‚ Ros

  1. I love rhubarb too! Growing up, my mom had rhubarb plants in our back yard. When we would move, she would dig them up and bring them to our new house!


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