Rhubarb Crumble Recipe - Enjoy British

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Rhubarb crumble with cream

Rhubarb Crumble recipe

With this Rhubarb Crumble recipe, you'll even convince the biggest doubters that you can eat well in the UK. We tried it at home today because we bought fresh rhubarb at the weekend. Rhubarb I like since childhood. However, he must be fresh and crisp. That's why we put it on our menu today.

I had already chosen a recipe before. On LinsFood, an English food blog, I discovered it. It belongs to a Google+ girlfriend who is the most successful in England besides her food blog Foodie + Community on Google+ operates. Azlin gives her recipe ginger powder and corn flour to the small rhubarb. However, since I had no powder in stock, I took a piece of fresh ginger (about as big as my thumb tip). This I cut very fine and added it to the mix of rhubarb, sugar and cornmeal. The result was delicious! In the future, I will only use fresh ginger when cooking this dish.

But now to the recipe - in a slightly modified form of Azlin's recipe, since we do not get all the ingredients from us. However, this is very close to the taste of the original recipe.

Ingredients for the Rhubarb Crumble recipe:

3 rods rhubarb
60 g of white sugar
a piece of fresh ginger, finely chopped
1 TL cornmeal


200 g flour
150 g margarine
100 g sugar

1 cup whipped cream

Preparation Rhubarb Crumble Recipe:

Peel rhubarb and cut into pieces about 2 cm long. Put in a fireproof mold. Dust with sugar, chopped ginger and cornmeal and mix well. Then set aside.

Sift flour in a separate bowl. Cut the margarine into small pieces and add. Sprinkle with sugar. Mix roughly with two forks until crumbles have formed to the desired size. If you want, you can do that with the dough hook of the mixer. However, I prefer the fork method because it keeps the crumbles of different sizes and afterwards gives the dish a more attractive appearance.

Then spread the crumble evenly over the rhubarb with a spoon.

Bake in the oven at 200° for about 35 to 45 minutes. Enjoy the rhubarb crumble recipe.

It goes well with custard, vanilla ice cream or whipped cream, which I use instead of the clotted cream served in England.


Rhubarb Crumble recipe
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Other Recipes can be found here. Do you already know our Strawberry Rhubarb Tiramisu? Or ours Plum cake from a tin with sprinkles?

Text Rhubarb Crumble Recipe: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline

Rhubarb Crumble Recipe - Enjoy British

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn

2 thoughts too "Rhubarb Crumble Recipe - Enjoy British"

  1. It looks perfect, Monika! I love the changes that you made because of what you have and do not have. Thank you for trying the recipe and for linking up to my blog.

    1. Hi Azlin, it was delicious. I loved the diced ginger with the rhubarb. That gives a really good twist to the taste of the dish.

      Thanks for the great inspiration on your blog.

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