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5.0 from 69 votes

Apple and rhubarb crumble

Recipe video above. The only thing I make when rhubarb season arrives - rhubarb crumble! I like to add apple into mine so the filling isn't just baby-food-mush. Adore the tangy filling - there is nothing else like it. Extra crumbly topping also works well.SERVING WITH ICE CREAM IS A MUST!

Prep Time
15 mins
Cook Time
15 mins
Servings: 5 - 6 people
Calories: 432 kcal
Course: Dessert
Cuisine: American , British

Ingredients

Rhubarb filling:
  • 500g/ 4 1/2 cups rhubarb stems , cut into 4cm / 1.5" pieces (1 large bunch rhubarb, 10 - 12 stems, cleaned, DISCARD LEAVES) - Note 1
  • 1/3 cup white sugar
  • 3 Granny Smith apples (~600g/1.2lb whole) , peeled and cut 1.5cm / 3/5" cubes, ~3 cups/450g once cut (Note 2)
  • Zest of 1 orange , optional but recommended
Topping:
  • 1 cup rolled oats (not quick or steel cut)
  • 1 cup flour , plain/all purpose
  • 3/4 cup (tightly packed) brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon powder
  • 90g/ 6 tbsp unsalted butter , melted
  • Pinch of salt
Serving (must!)
  • vanilla ice cream - or pouring custard

Instructions

    Cup of Yum
  1. Preheat oven to 200°C/375°F (180°C fan).
  2. Filling: Place rhubarb, apple, sugar and orange zest in a large mixing bowl and toss well. Spread evenly in a 30 x 20cm baking dish (12 x 8") (Note 3)
  3. Crumble topping: Place topping ingredients in a bowl and mix with a wooden spoon until all the flour is incorporated (use cutting motion/ smearing up wall, as needed). It will be a sandy mixture.
  4. Scrunch & top: Grab handfuls of crumble and enclose your fist to press into lumps. Break into clumps and scatter over the filling. (Note 4 explains this unusual step!).
  5. Bake for 35 minutes or until rhubarb is soft and the crumble is golden brown. (Bake time - Note 5)
  6. Rest & serve: Remove from the oven, rest for 5 minutes. Scoop into bowls and serve with vanilla ice cream or custard!

Notes

  • Rhubarb season - Aust/NZ: late winter to spring (June - Sept), US/UK/northern hemisphere: spring to summer (April - June). Forced rhubarb (UK early variety, Jan - Mar) - more tender, pink rather than red and juicier. Haven't tried this recipe with it, suspect adjustments required including less sugar and juice thickener. Suggest using Nigella's forced rhubarb crumble recipe instead.
  • DO NOT eat leaves, they are toxic (need a fair amount, but still). OK to touch etc just not good for you to eat.
  • Apples - If you use red apples, you might want to reduce sugar slightly as green apples are tarter. Also, be careful not to use apples that soften into mush when cooked!
  • Baking dish - If you don't have a pan this size, it's better to use one slightly smaller rather than larger (filling gets spread too thin so you lose juice as more gets absorbed by crumble).
  • This odd-sounding technique has an important purpose: makes the topping into clumpy lumps rather than a sandy mixture that falls into the spaces between the rhubarb pieces. This then absorbs rhubarb juice and can make the filling seem "pasty" (yes, I really did have problems with this!)
  • Bake time - tougher, thicker rhubarb can take up to 45 min to soften. It's easy to tell - just poke rhubarb with a knife.
  • Storage: Best served fresh. Stir fair the next day though the filling is drier as the juices are absorbed by the crumble. Not suitable for freezing.
  • Nutrition per serving assuming 5 servings.

Nutrition Information

Calories 432cal (22%) Carbohydrates 77g (26%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.5g Cholesterol 31mg (10%) Sodium 14mg (1%) Potassium 480mg (14%) Fiber 6g (24%) Sugar 46g (92%) Vitamin A 489IU (10%) Vitamin C 11mg (12%) Calcium 128mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 5- 6 people

Amount Per Serving

Calories 432

% Daily Value*

Calories 432cal 22%
Carbohydrates 77g 26%
Protein 5g 10%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.5g 25%
Cholesterol 31mg 10%
Sodium 14mg 1%
Potassium 480mg 10%
Fiber 6g 24%
Sugar 46g 92%
Vitamin A 489IU 10%
Vitamin C 11mg 12%
Calcium 128mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.