How to Make Rhubarb and Cherry Crumble

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A classic family favourite recipe using homegrown Rhubarb and Cherries. I love to batch bake Crumbles! This recipe couldn’t be easier, a handful of this, a handful of that, a sprinkle of sugar…its very basic in its elements, but no less delicious for it. I tend to bake a bunch of these mid-late summer, which I then freeze to enjoy later in the year. There is nothing like warm crumble and custard beside the fire!

Crumble and Custard

Cut the Rhubarb stalks into small chunks. Make sure all pits have been removed from the cherries (If your not a fan of cherries, replace with Raspberries)

Bake for 30 minutes until the crumble topping is golden. I like to use foil, takeaway type trays to bake my crumbles in. Simply allow to cool, pop the tray in a freezer bag and freeze. Use within 3 months.

Give it a try and let me know how you got on in the comments, or tag me on Instagram, I would love to see your creations.

Tools used

Foil Trays, Food processor

Rhubarb and Cherry Crumble

Prep Time10 mins
Cook Time30 mins
Servings: 8


For Filling

  • 2 handfuls Rhubarb Chunks
  • 2 handfuls Pitted Cherries
  • 50 g Demerara Sugar
  • 1 tbsp Vanilla Extract
  • 1 1/2 tbsp Lemon Juice

Crumble Topping

  • 150 g Plain flour
  • 100 g Rolled Oats
  • 100 g Cold Butter
  • 70 g Demerara Sugar


Makes 2 medium sized Crumbles or one Large

    For the filling

    • Place uncooked Rhubarb chunks and Cherries in a large bowl, sprinkle Demerara sugar on top, then stir in the lemon juice and vanilla extract, set aside.

    For the Crumble topping

    • Combine all the crumble topping ingredients together in a bowl, mix with the tips of your fingers, until it resembles bread crumbs (or pop it all in a food processor and whizz!)


    • Spoon the mixed fruit into 2 oven proof dishes, sprinkle the crumble mix on top of each.
    • Pop in the oven at 180 degrees for 30-35 minutes
    • Serve with custard

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