Plum and rhubarb crumble, also known as rhubarb crisp, is a classic and comforting British dessert. This easy rhubarb crumble is bursting with sticky caramelised fruit and finished with a traditional crispy crumble topping. Its made extra special with the addition of juicy plums, which adds an natural kick of sweetness to balance out the tart rhubarb.
The middle of summer is the best and most productive time for rhubarb. If you’ve ever grown your own you will know that at this time of year it goes crazy. Rhubarb crumble is always the first recipe on the list when a large batch of this tart and lovely fruit is ready. Rhubarb galette is a close second.
By happy coincidence, mid summer also brings with it plump and juicy plums. Plums and rhubarb were just meant to be together when it comes to a crumble. One balances out another perfectly they both roast and breakdown at pretty much the same speed. So producing a sweet and sticky fruit filling, which bubbles up through the crisp and sugary crumble.
👩🏻🍳 Crumble topping
This particular rhubarb crumble has more fruit than crumble. The chunky rhubarb and plump plums sit on the bottom with a thin but crisp layer of crumble on the top. I usually concentrate the majority of crumble in the centre and leave some fruit uncovered around the edges. This means that the fruit around the edges has more space to bubble and for the liquids to evaporate, leaving behind richer, sweeter and more caramelised fruit. Its also nice to be able to see a bit of fruit on the top of the dessert rather than just the plain crumble.
If you would prefer a thicker crumble topping that covers all your fruit, then double the amounts of butter and flour in this recipe. For a crumble with different fruit try this easy apple crumble. Or for other ways to use plums in your cooking why not try this sweet and sour chicken with plums.
🥘 Ingredients
Full ingredients & instructions in recipe card below: Jump to RecipeTo make a plum and rhubarb crumble that will serve 4 people you will need the following:
- 175g (1 1/4 cups) plain flour
- 100g (1/2 cup) cold butter (cubed)
- 200g (1 cup) Demerara sugar (50g [1/4 cup] for the crumble and 150g [3/4 cup] for the fruit filling)
- 250g (1/2 lb) plums (de-stoned and sliced in half)
- 450g (1 lb) rhubarb (washed and chopped into 2-3cm pieces)
- 1 tsp ground ginger
- 1/2 tsp mixed spice
(Reference for cup measures)
🔪 Instructions
- Preheat oven to 200°C (390°F)
- Place 175g plain flour and 100g of cold cubed butter into a large mixing bowl.
- Rub the butter into the flour using your finger tips until well mixed and like breadcrumbs. Set to one side. (alternatively pulse the butter and flour together in a food processor).
- In a separate large mixing bowl mix together the sliced plums, chopped rhubarb, 150g Demerara sugar, 1 tsp ground ginger and 1/2 tsp mixed spice. Stir until the sugar and spice fully coats the fruit.
- Next transfer the fruit mixture to an ovenproof dish or cast iron pan. Spread the fruits out to cover the base of the dish.
- Scatter the crumble mixture over the top of the fruit. Concentrating mainly on the centre and leaving some fruit uncovered at the edges.
- Then sprinkle the remaining 50g of sugar evenly over the top of the crumble.
- Place the plum and rhubarb crumble in the centre of the oven and bake for 30-40 minutes or until bubbling and golden brown. TIP: for an extra crispy crumble, finish off under the grill for 1 -2 minutes. – Pay close attention as the topping will burn easily.
⏲️ When is crumble cooked?
Rhubarb crumble is done when the topping has crisped up and turned golden brown and the filling is soft and bubbling
🍽 Storing cooked fruit crumble
Cooked fruit crumble is best stored in the fridge. Once cooked allow to completely cool then cover with a lid or cling film and refrigerate for up to 4 days. Reheat in the microwave for 1-2 minutes. Note that topping will not be as crisp when reheated.
❓ Frequently asked questions
Tougher rhubarb, from later on in the season may stringy and so will benefit from the outer edge being lightly peeled. However, in general rhubarb doesn’t need to be peeled.
No, although raw rhubarb is very hard and robust it softened very quickly when exposed to heat. If cooked before baking you will find that the rhubarb becomes to soft and looses its shape.
Baking the crumble for 40 minutes will result in a crisp, golden brown topping. If after 40 minutes you would like the topping to be crispier you can pop the whole crumble under the grill for 3 to 4 minute. Make sure to keep an eye on it as the topping will easily burn.
Both the filling and the crumble topping can be prepared in advanced. Refrigerate both separately. When you are ready, put the fruit crumble together and bake. The crumble may need slightly longer in the oven due to the ingredients being chilled.
Crumble can be reheated in either the microwave or oven. If microwaving, serve up a portion in a dish then microwave on high for 2 minutes or until piping hot. If heating in the oven, cover the whole thing in foil then bake for 10 -15 minutes or until piping hot. If the topping is quite pale from the first baking you can re-crisp the topping under the grill. Otherwise, don’t risk burning it. Note that the topping may be a little less crispy after reheating.
This recipe is better frozen before baking and with the raw crumble and filling stored separately. when ready to eat, defrost on the side for a few hours then make up the fruit crumble and bake according to this recipe.
🍨 Other British desserts you may like:
- Bakewell Tart
- Sticky Apple Treacle Tart
- Apple Crumble
- Yorkshire Parkin Recipe
- Easy Christmas Cake Recipe
- Lemon Drizzle Cake
- Hot Cross Buns
- Christmas Cake Muffins
- Raspberry and lemon muffins
Let me know what you think if this rhubarb crumble recipe by leaving a comment and star rating below. You can also pin this recipe on pinterest. Or if you prefer you can pin the video.
📖 Recipe
Plum and Rhubarb Crumble
Ingredients
- 175 g (1 1/4 cups) plain flour
- 100 g (1/2 cup) cold butter (cubed)
- 200 g (1 cup) Demerara sugar (50g [1/4 cup] for the crumble and 150g [3/4 cup] for the fruit filling)
- 250 g (1/2 lb) plums (de-stoned and sliced in half)
- 450 g (1 lb) rhubarb (washed and chopped into 2-3cm pieces)
- 1 tsp ground ginger
- 1/2 tsp mixed spice
Equipment
- 2 large mixing bowls
- 1 ovenproof dish or cast iron pan
Instructions
- Preheat oven to 200°C (390°F)
- Place 175g plain flour and 100g of cold cubed butter into a large mixing bowl.
- Rub the butter into the flour using your finger tips until well mixed and like breadcrumbs. Set to one side. (alternatively pulse the butter and flour together in a food processor).
- In a separate large mixing bowl mix together the sliced plums, chopped rhubarb, 150g Demerara sugar, 1 tsp ground ginger and 1/2 tsp mixed spice. Stir until the sugar and spice fully coats the fruit.
- Next transfer the fruit mixture to an ovenproof dish or cast iron pan. Spread the fruits out to cover the base of the dish.
- Scatter the crumble mixture over the top of the fruit. Concentrating mainly on the centre and leaving some fruit uncovered at the edges.
- Then sprinkle the remaining 50g of sugar evenly over the top of the crumble.
- Place in the centre of the oven and bake for 30-40 minutes or until bubbling and golden brown. TIP: for an extra crispy crumble finish off under the grill for 1 -2 minutes – pay close attention as the crumble will burn easily.
Video
Nutrition
Notes
