Mary Berry Rhubarb Crumble Recipe

This tart, buttery Mary Berry Rhubarb Crumble is made with fresh rhubarb, demerara sugar, and cold butter, ready in 55 minutes. Watching the bright pink juices bubble up through the golden, crunchy crust tells you it is perfectly baked. I always serve it warm with copious amounts of hot custard.

Why This Classic Works

A great crumble relies entirely on the ratio of fruit to topping. I used to make my toppings too sandy, but keeping the butter cold and rubbing gently creates essential crunchy clusters.

Mary Berry’s approach balances the sharp rhubarb perfectly without turning it into a watery mess. Using a shallow dish ensures every spoonful gets the ideal mix of soft fruit and crisp topping.

Mary Berry Rhubarb Crumble Ingredients

For the Fruit Filling:

• 700g fresh rhubarb, trimmed and cut into 2.5cm pieces
• 100g caster sugar

For the Crumble Topping:

• 200g plain flour
• 100g cold unsalted butter, cubed
• 75g demerara sugar
• 25g rolled oats

How To Make Mary Berry Rhubarb Crumble

1. Prepare the fruit: Preheat the oven to 200°C (180°C fan). Place the chopped rhubarb into a shallow baking dish and sprinkle evenly with the caster sugar.
2. Rub in the butter: In a large mixing bowl, combine the plain flour and cold butter cubes. Use your fingertips to gently rub the mixture together until it resembles coarse breadcrumbs.
3. Finish the topping: Stir the demerara sugar and rolled oats into the flour mixture. Shake the bowl slightly to bring any large lumps of butter to the surface.
4. Assemble the crumble: Spoon the crumble mixture evenly over the sugared rhubarb. Do not pack the topping down tightly, keep it light and airy.
5. Bake to perfection: Bake in the centre of the oven for 35 to 40 minutes until the topping is golden brown and the fruit juices are bubbling at the edges.

Recipe Tips

• Keep butter freezing cold: Warm butter turns the topping into a greasy paste rather than a light, crumbly texture.
• Do not press down: Pressing the crumble mixture into the fruit will create a dense, heavy layer instead of a crisp crust.
• Adjust sugar to taste: Forced winter rhubarb is sweeter than maincrop summer rhubarb, so you may need slightly more sugar for summer varieties.

What To Serve With Rhubarb Crumble

This sharp and sweet dessert demands a creamy, rich accompaniment to balance the flavours. Hot vanilla custard is the traditional British choice, soaking beautifully into the crunchy topping. A generous scoop of vanilla bean ice cream or a dollop of clotted cream also works wonderfully.

How To Store

Allow the crumble to cool completely before covering the dish tightly with foil. Store it in the fridge for up to three days. Reheat portions in the oven at 160°C for 15 minutes to revive the crunchy topping.

FAQs

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb directly from the freezer. Just add an extra 5 minutes to the baking time and toss it with a tablespoon of cornflour to catch excess moisture.

Why is my crumble topping soggy?

A soggy topping usually happens if the fruit releases too much liquid or if the topping was packed down too firmly. Always use a wide, shallow dish to prevent this.

Can I make the crumble topping in advance?

Absolutely. You can prepare the raw crumble topping and keep it in an airtight container in the fridge for up to a week, or freeze it for three months.

Nutrition

• Calories: 380 kcal
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 35mg
• Sodium: 15mg
• Total Carbohydrate: 58g
• Protein: 4g

Try More Recipes:

• Mary Berry Crumble Recipe
• Mary Berry Plum Crumble Cake Recipe
• Mary Berry Mixed Berry Crumble Cheesecake Recipe