Who doesn’t love a Crumble?! A wonderfully british dessert that has stood the test of time! This Rhubarb and Cinnamon Crumble is a real tummy warmer, filled with sweet stewed Rhubarb and a warm Cinnamon Crumble top. It is unbelievably good!
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Keep Calm And eat Crumble!
Us Brits are well known for our stiff upper lip, our ability to keep calm and carry on regardless of the adversity that surrounds us, it is probably what the british are most famous for. We crack on and do our best with resources available to us…
During World War II, there may have been bombs falling on our lands, food shortages and rationing…But we still found a way to enjoy a good hearty pudding!
In England, by mid-1942 most foodstuffs were rationed, except for fish, fresh vegetables and fruit. Rhubarb, which by the way is a Vegetable and not a fruit ! was easily accessible and grown in most gardens or allotments.
Rhubarb is well suited to the British climate and grows in abundance! During World War II Rhubarb Crumble gained huge popularity!…The stalks could be grown at home and the crumble topping offered a more economical alternative to pies, due to shortages of pastry ingredients at that time.
What Does Rhubarb Taste Like?
That depends…. Raw Rhubarb can be very sour, the kind of sour that makes you screw up your mouth and pucker! While Raw Rhubarb is completely safe to eat, for a more pleasurable eating experience…you may want to cook it first!
Once Cooked, Rhubarb has a pleasantly tart, tangy taste. Soo good!
Picking Rhubarb For Your Crumble
When Picking Rhubarb, choose the firmest and plumpest stalks that have healthy leaves and a good even colour.
**Rhubarb Leaves must be discarded before cooking. Rhubarb leaves are not edible. They have high levels of oxalic acid that can damage your kidneys and even lead to death if ingested in very high levels.**
See my How To Grow Rhubarb for beginners post for more info
How To Make Rhubarb and Cinnamon Crumble
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What You’ll Need for this recipe
- Digital Kitchen Scales
- Mixing Bowl or food Processor
- Baking Dish
- Sharp Knife
Ingredients
As always the full detailed recipe can be found at the end of the post on the recipe card.
For the Filling
- Rhubarb Chunks
- Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Lemon Juice
Crumble Topping
- Plain flour
- Rolled Oats
- Cold Cubed Butter
- Brown Sugar
- Cinnamon
Instructions
Makes 2 medium sized Crumbles or one Large
For the filling
- Place uncooked Rhubarb chunks in a large ovenproof dish, sprinkle the brown sugar on top. Then stir in the lemon juice and vanilla extract.
- Sprinkle with the granulated sugar and set aside
For the Crumble topping
- Mix the Brown Sugar and Cinnamon together and set aside
- In a food processor or large bowl, add the Flour, Cold Butter and Oats and mix together with your fingertips until it resembeles bread crumbs (or just whizz in the food processor like i do, see video below)
- Add half the brown sugar/cinnamon mix to the food processor or bowl and mix in
- Spoon the Crumble mix on top of the Rhubarb chunks and cover completely
- Lastly sprinkle the leftover Brown sugar/ cinnamon mix on top
- Pop in the oven at 180 degrees for around 45 minutes for one large Crumble or 30 minutes for 2 smaller crumbles (until the rhubarb bubbles and the Crumble top has turned a golden colour
- Serve while still hot! Its fabulous with custard!
How to store Rhubarb and Cinnamon Crumble
Rhubarb and Cinnamon Crumble will keep for 4-5 days in the fridge. To warm it, pop one portion on a plate and Microwave for 1 minute.
To freeze place individual portions in freezer bags for up to 3 months. Thaw at room Temperature and warm in the Microwave.
Serving Suggestions
Serve with warm Custard, Ice-cream, Whipped Squirty Cream or whizz up a batch of Whipped Double Cream!
Looking For more rhubarb Recipes ?
- Rhubarb Pie
- Rhubarb and Banana muffins
- Rhubarb and Raspberry Cobbler
- Rhubarb and Raspberry Cookies
- Rhubarb Cordial
Looking For More Sweet Recipes ? Try These…
- French Apple Cake
- Chocolate Marble Cake
- White Chocolate Berry FlapJack Recipe
- Blueberry Muffin Recipe
- Rhubarb And Raspberry Cobbler Recipe
- Upside down Peach Cake Recipe
- Golden Syrup Cake
Looking For more ‘Homely’ Inspo ?
Have a Nosey Around the Blog! See what i’ve been Baking, Growing and Drinking! Also, pop over and say Hi on Instagram
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Rhubarb and Cinnamon Crumble
Ingredients
For Filling
- 2-3 handfuls Rhubarb Chunks
- 50 g Brown Sugar
- 2 tbsp Granulated Sugar
- 1 tbsp Vanilla Extract
- 1 1/2 tbsp Lemon Juice
Crumble Topping
- 150 g Plain flour
- 100 g Rolled Oats
- 100 g Cold Cubed Butter
- 70 g Brown Sugar
- 1 tsp Cinnamon
Instructions
Makes 2 medium sized Crumbles or one Large
For the filling
- Place uncooked Rhubarb chunks in a large ovenproof dish, sprinkle the brown sugar on top. Then stir in the lemon juice and vanilla extract.
- Sprinkle with the granulated sugar and set aside
For the Crumble topping
- Mix the Brown Sugar and Cinnamon together and set aside
- In a food processor or large bowl, add the Flour, Cold Butter and Oats and mix together with your fingertips until it resembeles bread crumbs (or just whizz in the food processor like i do, see video)
- Add half the brown sugar/cinnamon mix to the food processor or bowl and mix in
Directions
- Spoon the Crumble mix on top of the Rhubarb chunks and cover completely
- Lastly sprinkle the leftover Brown sugar/ cinnamon mix on top
- Pop in the oven at 180 degrees for around 45 minutes for one large Crumble or 30 minutes for 2 smaller crumbles (until the rhubarb bubbles and the Crumble top has turned a golden colour
- Serve while still hot! Its fabulous with custard!
