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Rhubarb Crumble Recipe

Prep

15 min

Bake

40 mins

Serves

8

Difficulty

Medium

About

Looking for a delicious dessert recipe? Look no further. We've got the crumble recipe to top all crumble recipes! A sumptuous dinner party winner and the ultimate comfort food, this rhubarb and almond crumble is perhaps the most delicious way to use rhubarb when it is in season. So, if you're bored of baking the classic apple crumbles, try your hand at this rhubarb crumble recipe instead.

made using

Dark Brown Soft

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Instructions
Ingredients
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Rhubarb Crumble Recipe

Step 1

Follow this simple, 5-step rhubarb crumble recipe for a delicious after-dinner treat.

Step 2

Preheat the oven to 160°C/325°F/Gas Mark 3.

Step 3

To make the crumbly topping, place all the dry ingredients in a large mixing bowl and stir well. Add the butter and bring together with your hands into rough crumbs.

Step 4

Divide the rhubarb between eight ramekins or into one large, oven-proof baking dish.

Step 5

Mix the corn flour with the Tate & Lyle Caster Sugar and sprinkle it evenly over the fruit. Spread the crumble topping over the fruit and press down very gently.

Step 6

Bake in the oven for 40 minutes until golden brown. Serve with cream, vanilla ice cream, Creme Fraiche, or vanilla custard.

Ingredients – 7 items

Serving

1

For the crumbly topping

Flour

Plain flour

250 g
Almonds

Almonds

Ground

125 g
Fairtrade Dark Brown Soft

Tate & Lyle’s Pure Cane Dark Brown Soft Sugar

375 g
Oats

Rolled oats

200 g
Flaked almonds

Flaked almonds, roughly chopped

100 g

Mixed spice

2 tsp
Butter

Butter

Softened

250 g

For the rhubarb filling

Rhubarb

Fresh

800 g
Cornstarch

Cornflour

2 tsp
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

125 g

To serve

Cream

Cream

2/3 tbsp

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#TATE&LYLESUGAR #WELOVEBAKING
Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

Which one do you think looks best?
We're changing what 'coming over for a cuppa' means! 

It isn't just milk and two sugars around our house. We're daring to dazzle guests with some fancy frappés and a nice drizzle of our Tate & Lyle Barista Caramel Syrup. 

And there's nothing stopping you from doing the same!
A nice Mother's Day activity for your little bakers! 

We know all the mums out there will be having a really sweet day. But we thought some homemade Mother's Day cakes might make it even sweeter...

Thanks for sharing @welovebaking.
We're our very own search engine when it comes to baking tips and facts! 

And today we're doing a deep dive into delicious apple tart. (We wish we meant this literally!) 

From its interesting origins to essential secret ingredients, come read our blog to make your next tart tops - link in bio!
Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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