Hairy Bikers Rhubarb Crumble​ Recipe

This cozy Hairy Bikers Rhubarb Crumble is the ultimate comfort food dessert, made with simple ingredients like tart fresh rhubarb, plain flour, rich butter, and crunchy demerara sugar. This recipe creates a perfect balance of sweet-tart fruit filling bubbling up against a buttery and crisp crumble topping. It’s the ideal pudding to follow a Sunday lunch or for any cozy family dinner, and it makes enough to generously serve 6 people

Hairy Bikers Rhubarb Crumble Ingredients

For the Rhubarb Filling:

• 500g (1lb 2oz) fresh rhubarb
• 1 large orange
• 100g (3.5oz) light soft brown sugar

For the Crumble Topping:

• 150g (5½oz) plain flour
• ½ teaspoon ground cinnamon
• 100g (3.5oz) butter, softened
• 75g (3oz) light soft brown sugar
• 75g (3oz) porridge oats
• A pinch of salt

How To Make Hairy Bikers Rhubarb Crumble

1. Prepare the filling: Preheat your oven to 180∘C (160∘C Fan / Gas Mark 4). Lightly butter a shallow ovenproof dish, approximately 28x20cm (11×8 inches). Wash the rhubarb, trim the ends, and chop it into 2-3cm (1-inch) pieces. Arrange the rhubarb evenly in the bottom of the prepared dish.
2. Add flavour to the fruit: Grate the zest of the orange directly over the rhubarb in the dish. Sprinkle the 100g of light soft brown sugar over the fruit. Finally, cut the orange in half and squeeze the juice all over the rhubarb.
3. Make the crumble topping: In a large mixing bowl, combine the plain flour and ground cinnamon. Add the softened butter. Using just your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
4. Add the sugar and oats: Stir the 75g of light soft brown sugar and the porridge oats into the breadcrumb mixture, along with a pinch of salt. Mix until everything is just combined.
5. Assemble and bake: Scatter the crumble topping loosely and evenly over the rhubarb in the dish. Be careful not to pack it down. You can dot a few extra small knobs of butter on top for an extra golden finish.
6. Bake until golden: Place the dish on a baking tray to catch any potential drips. Bake in the preheated oven for about 40 minutes, or until the rhubarb filling is soft and bubbling up at the sides and the topping is crisp and golden brown.
7. Rest before serving: Let the crumble stand for about 10 minutes before serving. This allows the molten-hot fruit filling to cool down slightly.

Recipe Tips

• Use Cold Butter for a Crisper Topping: While the Hairy Bikers’ recipe calls for softened butter, many classic crumble methods use cold, cubed butter. Using cold butter and rubbing it in with your fingertips helps create a lighter, sandier, and ultimately crisper crumble topping.
• Don’t Overwork the Crumble Mix: When rubbing the butter into the flour, use a light touch and stop as soon as it looks like breadcrumbs. Overworking the mixture or using the palms of your hands can warm the butter, leading to a more pasty and dense topping.
• Add Oats for a Rustic Crunch: The addition of porridge oats is a classic Hairy Bikers touch. It adds a wonderful, chewy, and rustic texture to the crumble that contrasts beautifully with the soft fruit filling.
• Bake on a Tray: Juicy fruits like rhubarb can often bubble up and over the sides of the dish during baking. Placing your crumble dish on a larger baking tray will catch any spills and save you from having to clean a burnt, sugary mess from the floor of your oven.

What To Serve Rhubarb Crumble

A hot, bubbly rhubarb crumble is a British institution that calls for a classic pairing. The absolute best way to serve it is with a generous pouring of warm, thick, creamy custard. Alternatively, a scoop of good-quality vanilla ice cream which melts into the hot fruit is a delicious option, as is a simple dollop of thick double cream or clotted cream.

How To Store Rhubarb Crumble Leftovers

• Refrigerate: Store any leftover crumble covered with foil or in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or place the entire dish in a moderate oven until warmed through. Please note the topping will lose some of its crispness upon storing.
• Freeze: Crumble freezes very well. You can freeze it either baked or unbaked. To freeze unbaked, assemble the crumble completely in a freezer-proof dish, then wrap the dish tightly in plastic wrap and foil. You can bake it from frozen, adding about 20-25 minutes to the original cooking time. To freeze a baked crumble, allow it to cool completely before wrapping and freezing for up to 3 months.

Hairy Bikers Rhubarb Crumble Nutrition Facts

• Serving Size: 1 serving (recipe makes 6)
• Calories: 415 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 45mg
• Sodium: 150mg
• Total Carbohydrate: 60g
• Dietary Fiber: 5g
• Sugars: 38g
• Protein: 5g

Frequently Asked Questions

• Do I have to cook the rhubarb before putting the crumble topping on? No, for this recipe, the rhubarb goes into the dish raw. It will cook down and become perfectly soft and tender in the oven as the topping bakes, creating its own delicious syrup with the orange juice and sugar.
• My crumble topping was dense and hard, not crumbly. What did I do wrong? This usually happens when the butter is too soft or the mixture has been overworked. This causes the butter to melt and form a paste with the flour, rather than coating the flour particles to create crumbs. For the best texture, use a light touch and don’t handle the mixture for too long.
• Can I use frozen rhubarb for this recipe? Yes, frozen rhubarb is a great option when fresh isn’t in season. There is no need to thaw it first; simply place the frozen rhubarb chunks in the dish, toss with the sugar and orange, and top with the crumble mixture. You may need to add an extra 5-10 minutes to the baking time.
• Can I use this crumble topping for other fruits? Absolutely. This is a very versatile crumble topping that works beautifully with many other fruits. It’s particularly good with apples, blackberries, plums, or a classic combination of apple and blackberry. You may need to adjust the amount of sugar in the fruit filling depending on its natural sweetness.

Try More Recipes:

• Hairy Bikers Gingerbread Recipe​
• Hairy Bikers Plum Crumble​ Recipe
• Hairy Bikers Sticky Toffee Pudding​ Recipe

Hairy Bikers Rhubarb Crumble​ Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time: minutesTotal time: 45 minutesCooking Temp: CServings:6 servingsEstimated Cost: $Calories:415 kcal Best Season:Summer

Description

The perfect comfort food dessert from the Hairy Bikers, this rhubarb crumble features a sweet and tangy fruit filling with a hint of orange, all nestled under a generous, buttery, and crisp oat crumble topping. It’s simple to make and always a crowd-pleaser.

Ingredients

For the Filling:

• 500g fresh rhubarb, chopped
  
• 1 large orange, zest and juice
  
• 100g light soft brown sugar

For the Topping:

• 150g plain flour
  
• ½ tsp ground cinnamon
  
• 100g butter, softened
  
• 75g light soft brown sugar
  
• 75g porridge oats
  
• Pinch of salt

Instructions

1. Prep: Preheat oven to 180∘C (160∘C Fan). Butter a shallow ovenproof dish.
   
2. Make Filling: Place the chopped rhubarb in the dish. Sprinkle over the orange zest and sugar, then drizzle with the orange juice.
   
3. Make Topping: In a bowl, rub the butter into the flour and cinnamon until it resembles breadcrumbs. Stir in the sugars and oats.
   
4. Assemble: Scatter the crumble topping evenly over the rhubarb.
   
5. Bake: Place on a baking tray and bake for about 40 minutes, until the topping is golden and the fruit is bubbling. Let it stand for 10 minutes before serving.