If you love rhubarb then you’ll love this Thermomix Rhubarb Crumble. Quick and easy to make and extremely comforting on a cold chilly day, especially when served with piping hot custard.
I love using fresh rhubarb for crumble when it’s in season, the sharpness paired with the sugary buttery topping tastes amazing and you can’t beat the irresistible aroma wafting through the house whilst it’s baking.
A traditional rhubarb crumble is best served with hot custard or if you’re not a custard fan then vanilla ice cream or a dollop of freshly whipped cream also works well.
How to Make
Wash and cut the rhubarb stalks into 2-3cm pieces and arrange in a shallow baking dish (there’s no need to precook the rhubarb as it will soften in the oven). Sprinkle over the sugar and toss to combine.
To make the crumble topping, just mix the flour, butter and sugar in the Thermomix for 15-25 sec/speed 5. The mixture should come together and look a bit like wet sand. Be careful not to over mix 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.
Make it Different
- Add some grated orange zest and a teaspoon of ground ginger to the rhubarb mix.
- Sprinkle some jumbo oats over the crumble topping before baking.
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 into the freezer uncooked. To thaw, defrost overnight in the fridge then bake as you would for 40 minutes.
If you love rhubarb, I have a recipe for Thermomix Strawberry and Rhubarb Jam.
More Comfort Food Desserts
For the Rhubarb Filling
- 400 g rhubarb stalks, washed and trimmed and cut into 2-3 cm pieces
- 2 tablespoons brown sugar
For the Crumble Topping
- 160 g plain flour
- 115 g chilled unsalted butter
- 80 g brown sugar
- Preheat the oven to 200°C / 180°C fan forced.
- For the Rhubarb Filling: Wash and trim the rhubarb stalks and cut them roughly into 2-3 cm pieces. Arrange them in an oval shape baking dish and toss in 2 tablespoons of brown sugar (I used 23cm x 17cm one) any leftovers can be put into a ramekin. Rhubarb shrinks a lot so don't be afraid to pile it high.
- For the Crumble Topping: Weigh the flour, butter and sugar into the Thermomix bowl and mix for 15-25 sec/speed 5. (It should look a bit like sand but be careful not to over mix or it will become pastry!)
- To Assemble: Pour 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 starts to bubble and ooze from the sides.
- Serve immediately with piping hot custard or a scoop of vanilla ice cream.
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 Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 10mgCarbohydrates: 40gFiber: 2gSugar: 17gProtein: 4g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.