Mary Berry Rhubarb Crumble Recipe

This warm, comforting Mary Berry Rhubarb Recipes is made with fresh rhubarb, plain flour, and cold butter, and ready in 55 minutes. The magic happens when the bright pink fruit juices bubble up through the edges of the golden baked topping. I love making this whenever the first vibrant stalks appear at the market.

Why This Classic Works

I always struggled with soggy crumble toppings until I tried this traditional method. The trick is keeping the butter very cold and not over-mixing the dry ingredients into a heavy paste.

Using a mix of caster sugar for the tart fruit and demerara for the topping creates the best textural contrast. I learned that tossing the rhubarb pieces in sugar right before baking stops them from turning into mush.

Mary Berry Rhubarb Recipes Ingredients

For the Fruit Base:

• 600g fresh rhubarb, cut into 3cm pieces
• 50g caster sugar

For the Crumble Topping:

• 250g plain flour
• 150g cold unsalted butter, cubed
• 75g demerara sugar

How To Make Mary Berry Rhubarb Recipes

1. 1. Preheat the oven: Heat your oven to 200°C (180°C fan) or Gas Mark 6.
2. 2. Prepare the fruit: Toss the chopped rhubarb pieces with the caster sugar and spread them evenly across the base of a 1.5-litre baking dish.
3. 3. Make the crumb: In a large bowl, rub the cold cubed butter into the plain flour using your fingertips until the mixture resembles coarse breadcrumbs.
4. 4. Add the crunch: Stir the demerara sugar into the flour and butter mixture until just combined.
5. 5. Assemble and bake: Scatter the crumble topping loosely over the rhubarb without pressing it down. Bake for 35 to 40 minutes until the top is golden and juices are bubbling.

Recipe Tips

• Keep butter cold: Warm butter will melt into the flour, creating a greasy dough rather than a light, airy crumb.
• Do not pack the topping: Sprinkling the mixture lightly allows steam to escape so the fruit cooks evenly underneath.
• Adjust the sugar: If your rhubarb is early season and very tart, you might need an extra spoonful of caster sugar in the base.

What To Serve With Rhubarb Crumble

Serve this warm dessert with a generous pour of hot vanilla custard. It also pairs wonderfully with a scoop of clotted cream or vanilla bean ice cream to balance the tartness of the fruit.

How To Store

Keep leftover crumble in an airtight container in the fridge for up to 3 days. Reheat portions in the oven at 160°C for 10 to 15 minutes to crisp up the topping again.

FAQs

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb straight from the freezer. Just add an extra 10 minutes to the baking time to ensure the fruit softens completely.

Why did my crumble sink?

Your fruit may have released too much water, or the topping was packed down too tightly before baking. Always scatter the crumb lightly over the fruit layer.

Can I make the topping in advance?

Absolutely. You can store the raw crumble mixture in an airtight container in the fridge for up to two days before you are ready to bake.

Nutrition

• Calories: 345 kcal
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 15mg
• Total Carbohydrate: 48g
• Protein: 4g

Try More Recipes:

• Mary Berry Crumble Recipe
• Mary Berry Rhubarb Crumble Recipe
• Mary Berry Plum Crumble Cake Recipe