Rhubarb Crumble

Slightly tart and sweet at the same time, wonderfully crispy and simply delicious: this simple Rhubarb Crumble casserole with rhubarb will make you feel springtime!

Rhubarb Crumble

Ingredients for Rhubarb Crumble:

200 ml milk
10 g fresh yeast
700 g flour
220 g granulated sugar
1 egg
1 egg yolk
10 g salt
1 cl rum
170 g soft butter
1 kg rhubarb
2 apples
50 g breadcrumbs
1 tsp ground cinnamon


Warm the milk to lukewarm and dissolve the yeast in it. Sift 500 g flour and knead into a dough with the yeast milk, 100 g sugar, egg, yolk, salt, rum and 70 g butter. Sprinkle with flour and leave covered in a warm place to rise for about 3 hours until the dough has approximately doubled in volume.

Cut off the ends of the rhubarb stalks, pull off any hard fibres and cut the stalks into approx. 3 cm long pieces. Peel, quarter and core the apples and cut into small pieces or slices. Mix with the rhubarb pieces.

Knead the remaining butter (100 g), 100 g sugar and the remaining flour (200 g) and rub the dough repeatedly between your hands until crumbles form. Cover and chill.

Line a baking tray with baking paper, roll out the yeast dough evenly to the size of the tray and place it on the tray. Prick several times with a fork and sprinkle with the breadcrumbs. Spread the rhubarb and apple mixture on top. Mix the remaining sugar (20 g) and cinnamon and sprinkle over the top. Leave to rise for approx. 20 minutes.

Preheat the oven to 400 °F (top/bottom heat). Sprinkle the cake with the crumble and bake on the lowest shelf for 35 to 40 minutes, if necessary cover with aluminium foil in time if the crumble gets too dark. Remove from the oven and leave to cool for at least 30 minutes.

Cut the cake into pieces, arrange and serve.

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Rhubarb Crumble
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