If you’re in charge of Sunday dinner this week, don’t overlook dessert—especially when a crumble is such a guaranteed winner. While apple crumble often takes the spotlight, rhubarb crumble offers a delightful tartness that’s just as delicious.
Baking icon Mary Berry simplifies this dessert, requiring just seven basic ingredients and around 35 minutes to prepare a golden, bubbling rhubarb crumble that’s perfect for sharing. Originating from her Great British Puddings cookbook and featured on the Happy Foodie site, this traditional recipe has earned its status as a beloved British classic.
To make enough for six to eight people, gather your ingredients and follow these simple steps:
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Ingredients:
- Flour
- Demerara sugar
- Butter and margarine
- Vanilla essence
- Rhubarb
- Caster sugar
Method:
- Sieve the flour into a large mixing bowl. Add the demerara sugar and combine well.
- Add the butter, margarine, and vanilla essence, rubbing the mixture with your fingertips until it resembles fine breadcrumbs. Refrigerate the crumble topping to chill.
- Preheat your oven to 200°C (400°F), Gas Mark 6.
- In a separate bowl, mix the rhubarb with caster sugar, then spread this evenly across the base of a deep 30cm x 20cm oval baking dish.
- Remove the crumble topping from the fridge and sprinkle it evenly over the rhubarb, pressing down lightly to compact it.
- Bake in the oven for 35-45 minutes until the topping turns a beautiful golden brown.
- Serve your rhubarb crumble hot with generous helpings of custard, cream, or ice cream for a comforting finish to your meal.
This rhubarb crumble is a simple yet irresistible dessert, perfect for ending any Sunday roast on a sweet, tangy note.