If you love rhubarb, this Thermomix rhubarb crumble is a must-try. It's quick and easy to make, and perfect for a chilly day. Rhubarb crumble is traditionally served with hot custard, but it's just as good with vanilla ice cream or a dollop of freshly whipped cream.
A crumble is a classic English dessert that works beautifully with all kinds of fruit - from apricot crumble and variations like this apple and blueberry crumble.
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Recipe Ingredients
Step-by-Step Directions
- Wash and cut the rhubarb stalks into 3cm pieces. Arrange them in a shallow baking dish (there's no need to precook the rhubarb, as it will soften in the oven). Sprinkle over the sugar.
- Add the flour, butter and brown sugar to the Thermomix bowl.
- Mix for 15-25 sec/speed 5. The mixture should come together and look a bit like wet sand. Be careful not to overmix; otherwise, you'll end up with rhubarb pie!
- To assemble, pour the crumble mixture over the rhubarb filling and press down gently with the back of a fork. Bake in the oven for 40-45 minutes until golden brown and the rhubarb starts to bubble through the sides.
To Make Ahead and Freeze
The good news is you can make rhubarb crumble ahead and freeze it for another day. For best results, it's best to freeze before being baked in the oven.
Just assemble everything together, then cover well and put it into the freezer uncooked. To thaw, defrost overnight in the fridge, then bake as you would for 40 minutes.
📖 Recipe
Thermomix Rhubarb Crumble
An easy recipe for rhubarb crumble which is the perfect wintry dessert. Served with piping hot custard it's comfort food at it's finest.
Ingredients
For the Rhubarb Filling
- 400 g rhubarb bunch, approximate weight before trimming, washed, trimmed and cut into 3cm pieces
- 2 tablespoons caster sugar
For the Crumble Topping
- 160 g self-raising flour
- 115 g unsalted butter, chilled and cut into cubes
- 80 g soft brown sugar
Instructions
- Preheat the oven to 200°C/400°F (180°C fan).
- Wash and trim the rhubarb stalks and cut them roughly into 3cm pieces. Arrange them in a baking dish and toss in 2 tablespoons of caster sugar (my baking dish measures 23cm x 17cm one). Any leftovers can be put into a ramekin. Rhubarb shrinks a lot, so don't be afraid to pile it up high.
- Weigh the flour, butter and brown sugar into the Thermomix bowl and mix for 15-25 sec/speed 5. The mixture should look like sand, but be careful not to over it, or it will become pastry!
- Tip the crumble topping over the rhubarb filling and press down gently with the back of a fork. Bake in the oven for 40-45 minutes until golden brown and the rhubarb bubbles from the sides.
- Serve immediately with piping hot custard or a scoop of vanilla ice cream.
Notes
To Freeze: Just assemble everything together then cover well and put into the freezer uncooked. To thaw, defrost overnight in the fridge then bake as you would for 40 minutes.
Nutrition
Serving: 1g | Calories: 313kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 10mg | Fiber: 2g | Sugar: 17g
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Michelle Fitch says
Wow, just made this dessert for my husband for Father's Day as he loves rhubarb. This has got to be one of the easiest crumble recipes I've seen. I added 2 punnets of strawberries to bulk up the fruit a bit and doubled the crumble topping and it was absolutely delicious. Compliments all round from even the fussiest kids! I would have posted a photo but there's none left.
Vicki says
Hi Michelle, so glad you enjoyed it and thank you for your lovely comment. It's our all time favourite dessert recipe 😋. Vicki