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RHUBARB CRUMBLE

Introduction & method

Did you know rhubarb is actually a vegetable? Well it is, and it is utterly wonderful in a crumble. Maincrop rhubarb is available in the summer, but if you're lucky, you might be able to get your hands on Yorkshire forced rhubarb - a very special treat!

Rhubarb Crumble Recipe

Prep the Filling


Wash the rhubarb and chop the stems into 1cm (half an inch) pieces. Place in an even layer in the bottom of a baking dish. Mix together the cider and sugar, and pour it over the rhubarb.

Make the Topping


Preheat your oven to 200°C (392°F). In a large bowl, mix together the flour, sugars and oats. Cut the cold butter into small chunks and rub them into the mixture with your fingertips. Sprinkle the crumble mixture over the filling.

Bake!


Put the crumble in the oven and bake for 30 minutes until the top is golden. Serve with hot runny custard (creme anglaise).



The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Rhubarb Crumble on YouTube.

 
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Ingredients & Info


FILLING
•  300 grams rhubarb
•  200 ml cider
•  3 tbsp white sugar
•   TOPPING
•  150 grams plain white flour
•  35 grams caster (powdered) sugar
•  35 grams brown sugar
•  50 grams oats
•  125 grams unsalted butter

UNITS:
Metric
Imperial
US (cups, sticks, etc)

Serves 4 
Prep time: 10 minutes.
Cooking time: 30 minutes.
Total time: 40 minutes.

Watch the video on YouTube