Rhubarb Crumble

By Margaret Goodman

Rhubarb Crumble
MiNDFOOD reader, Margaret Goodman shares with us her recipe for Rhubarb Crumble, best enjoyed with a portion of thick cream or ice cream.

Rhubarb Crumble Recipe

Serves 4


1 bunch rhubarb (approx 500g), trimmed, cut into 3cm pieces

1 cup white sugar

1 cup self-raising flour

3 tsp ground cinnamon

125g butter, diced and chilled

thick cream or ice-cream, to serve, optional


Preheat oven to 220˚C. Grease 4 x 11/3-cup capacity heatproof baking dishes and place onto a baking tray. Place rhubarb and ½ cup sugar into a saucepan and place over a medium heat. Bring to the boil, stir and simmer for 2 minutes or until rhubarb is just tender. Transfer to a large bowl and cool.

Place remaining sugar, flour and cinnamon into a food processor and process for 30 seconds or until combined. Add butter and pulse until mixture resembles coarse breadcrumbs.

Spoon rhubarb into prepared baking dishes. Generously spoon crumble mixture onto rhubarb. Bake for 15-20 minutes or until crumble is golden. Serve warm with thick cream 
or ice-cream, if desired.


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