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.
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👩🏻🍳 Why make this recipe
The middle of summer is the best and most productive time of year 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.
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 the other perfectly they both roast down into a deliciously sweet and sticky filling.
🥘 Ingredients
To make plum and rhubarb crumble you will need:
Ingredient notes
Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.
Fruit filling: You can replace the plums and rhubarb with your preferred fruit filling. Try an apple crumble or just go for all rhubarb or all plums.
Ginger and mixed spice: Sweet spices are great in crumble fro adding extra flavour and warmth. However, you can leave these out or substitute with other sweet spices such as cinnamon, star anise or nutmeg.
Demerara sugar: Demerara has large crunchy crystals with a caramel taste, which is perfect for a crumble. It can be substituted with brown sugar although this has a finer texture and more subtle taste.
🔪 Step by step instructions
- Preheat oven to 200°C (390°F). Place plain flour and 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.
- In a separate large mixing bowl mix together the sliced plums, chopped rhubarb, 150g Demerara sugar, ground ginger and 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. 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.
💭 Expert tips
Crumble: For ease use a food processor to pulse the butter and flour into a crumble
Extra crispy topping: For an extra crispy crumble, finish off the baked crumble under the grill for 1 -2 minutes. Pay close attention as the topping will burn easily.
More crumble: This recipe has more fruit than crumble. 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. However, if you would prefer a thicker crumble topping that covers all your fruit, then double the amounts of butter and flour in this recipe.
❓ 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 too soft and looses its shape.
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.
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.
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.
🍨 Other British desserts:
- 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
If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!
📖 Recipe
Plum and Rhubarb Crumble
Equipment
- 2 large mixing bowls
- 1 ovenproof dish or cast iron pan
Ingredients
- 175 g plain flour
- 100 g cold butter cubed
- 250 g plums de-stoned and sliced in half
- 450 g rhubarb washed and chopped into 2-3cm pieces
- 1 teaspoon ground ginger
- ½ teaspoon mixed spice
- 150 g Demerara sugar for the fruit filling
- 50 g Demerara sugar for the crumble
Instructions
- Preheat oven to 200°C (390°F). Place plain flour and 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.175 g plain flour, 100 g cold butter
- In a separate large mixing bowl mix together the sliced plums, chopped rhubarb, 150g Demerara sugar, ground ginger and mixed spice. Stir until the sugar and spice fully coats the fruit.150 g Demerara sugar, 250 g plums, 450 g rhubarb, 1 teaspoon ground ginger, ½ teaspoon mixed spice
- 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. Then sprinkle the remaining 50g of sugar evenly over the top of the crumble.50 g Demerara sugar
- Place the plum and rhubarb crumble in the centre of the oven and bake for 30-40 minutes or until bubbling and golden brown.
Video
Nutrition
Notes
This post was first published in Aug 2020. Updated in Nov 2021 with new step by step instructions and expert tips.
Ana
Hi! This sounds delish and I've got rhubarb and plums to try it out. I have one question though: which spices did you use?
Debbie Jones
Hi Ana, Thanks for your question. This recipe used ground ginger and mixed spice. Hope this helps and hope you enjoy the recipe.
Thanks, Debbie
Ross
Didn't work out flour and butter on top needs work try again.
Debbie Jones
Hi Ross, Thanks for taking the time to leave a comment. Sorry to hear this didn't work out for you. If you could please expand on your comment and let me know what went wrong or if there was something in particular you weren't sure about? I'd be happy to clarify. Theres also a video for this recipe. Please do have a look at this to see if it helps you out at all. Thanks so much for visiting. Hope you give the recipe another go. Debbie