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    Mini Rhubarb Crumbles

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    Mini Rhubarb Crumbles

    Easy recipe, ideal for for a week night pudding

    • Vegetarian
    • Nut Free
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6


    • 400g rhubarb, trimmed and sliced into 3cm pieces
    • 75 g caster sugar
    • 200 g plain flour
    • 100g cold butter, cubed
    • 125 g demerara sugar


    1. Preheat the oven to 180C, gas mark 4. In a bowl mix the rhubarb, 50ml cold water and the caster sugar together then divide evently between 6 x 200ml ramekin dishes.
    2. Sift the flour in a bowl, add the butter and rub in with your fingertips until the mixture resembels fine breadcrumbs. Or, pulse in a food processor. Stir in the demerara sugar.
    3. Spread the crumble mixture amoung the ramekins, but don't pat it down too much. Bake for 25-30 mins or until the top is golden brown and teh rhubarb is bubbling through at the edges. Serve with Double Cream or Waitrose Fresh Vanilla Custard.

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