Delia Smith Rhubarb Crumble Recipe

Jump to Recipe Print Recipe

This Delia Smith rhubarb crumble is the kind of pudding that feels instantly familiar: soft, tangy rhubarb bubbling underneath a buttery, crisp topping. The flavour is perfectly balanced, sharp fruit mellowed with sugar and finished with a golden crumble that stays crunchy at the edges. It’s an easy, confidence-building bake with simple ingredients and no fancy equipment. From start to serving, it takes about 50 minutes.

Ingredients

For the rhubarb filling

750g rhubarb, trimmed and cut into 2 to 3cm pieces
150g caster sugar (adjust to taste)
1 tbsp cornflour (cornstarch)
1 tsp finely grated orange zest (optional, but adds a gentle warmth)

For the crumble topping

175g plain flour
110g unsalted butter, cold and diced
110g demerara sugar
Pinch of fine salt

To serve (optional)

Warm custard
Vanilla ice cream
Pouring cream or crème fraîche

How to Make Delia Smith Rhubarb Crumble Recipe

Prepare the oven and dish

Prepare the oven: Preheat the oven to 200°C or 180°C fan (400°F or 350°F fan). Place a shelf in the middle of the oven so the crumble bakes evenly and the topping colours nicely.
Choose your dish: Use a 1.5 to 2 litre baking dish. Lightly butter it if you like, it helps with clean serving, but it’s not essential.

Mix the rhubarb filling

Prep the rhubarb: Trim the ends and cut the stalks into 2 to 3cm pieces so they soften at the same rate.
Sweeten and thicken: In a large bowl, toss the rhubarb with the caster sugar, cornflour, and orange zest (if using) until everything is evenly coated.
Fill the dish: Tip the rhubarb into your baking dish and spread it into an even layer.

Make the crumble topping

Rub in the butter: Put the flour and salt into a bowl. Add the cold diced butter and rub it in with your fingertips until you have a rough breadcrumb texture with a few larger buttery bits.
Add the sugar: Stir in the demerara sugar. The mixture should look loose and crumbly, not like a dough.

Assemble and bake

Top the fruit: Sprinkle the crumble evenly over the rhubarb. Don’t press it down, you want little ridges and crags for maximum crispness.
Bake: Bake for 35 to 40 minutes, or until the fruit is bubbling up around the edges and the topping is golden with darker toasted spots.

Cool slightly, then serve

Rest before serving: Let the crumble stand for 10 to 15 minutes. This gives the rhubarb juices time to thicken a little, so you get a lovely spoonable filling rather than a puddle.
Serve: Spoon into bowls and finish with hot custard, vanilla ice cream, or a generous pour of cream.

How to Make Delia Smith Rhubarb Crumble Recipe

Tips for the Best Rhubarb Crumble

Why is my crumble topping not crunchy?

The topping turns soft if the butter is too warm or the crumble is pressed down. Keep the butter cold, rub it in quickly, and sprinkle the topping loosely. Baking on the middle shelf also helps the crumble brown before the fruit overcooks.

How do I stop the rhubarb filling from being watery?

Rhubarb releases a lot of juice. Cornflour makes a big difference here, and resting the crumble after baking allows the juices to thicken. If your rhubarb is especially juicy, add an extra 1 teaspoon of cornflour.

How sweet should rhubarb crumble be?

Rhubarb varies a lot. If you like a sharper crumble, stick to 150g sugar. For a softer, rounder sweetness, increase the caster sugar by 25 to 50g, especially early or late season rhubarb.

Can I make the topping ahead of time?

Yes, and it often improves the crunch. Make the crumble topping and keep it in the fridge for up to 2 days, then sprinkle and bake when you’re ready.

Serving Suggestions

Classic: hot crumble with warm vanilla custard
Summer-style: crumble with vanilla ice cream and extra orange zest
Dinner party: serve with lightly whipped cream or crème fraîche
Breakfast the next day: cold crumble with thick Greek yogurt

Storage

Room temperature

Cover and keep in a cool spot for up to 1 day. If your kitchen is warm, it’s better in the fridge.

Refrigerator

Store covered for up to 3 days. Reheat in a 180°C oven for 15 to 20 minutes to crisp the topping again, or microwave individual portions for speed (the topping will soften slightly).

Freezing

Freeze baked and cooled crumble for up to 2 months. Wrap the dish well, or portion into containers. Defrost overnight in the fridge, then reheat at 180°C until piping hot throughout.

Nutrition (per serving)

Calories: 420 kcal
Carbohydrates: 65 g
Protein: 4 g
Fat: 17 g
Saturated fat: 10 g
Sodium: 160 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion sizes.

FAQs

Can I use frozen rhubarb for rhubarb crumble?

Yes. Use it straight from frozen so it doesn’t turn to mush in the bowl. Expect a little extra liquid, so add an extra 1 teaspoon of cornflour and bake until the filling is clearly bubbling.

Do I need to peel rhubarb?

Usually no. Just trim the ends and discard any tough strings if you notice them. Thicker, older stalks can be lightly peeled, but most supermarket rhubarb is tender enough without peeling.

What temperature do I bake rhubarb crumble at?

Bake at 200°C (180°C fan). This heat cooks the fruit quickly and browns the topping properly without drying it out.

Can I make rhubarb crumble in advance?

Yes. Assemble the dish, cover, and chill for up to 24 hours. Bake from cold and add 5 to 10 minutes to the baking time. For the crispest result, keep the topping separate and add it right before baking.

Why is my rhubarb crumble too sour?

Rhubarb can be sharply tart. Next time, increase the sugar in the filling by 25 to 50g, add orange zest, or serve with sweet custard or ice cream to balance the flavour.