Classic Rhubarb Crumble and Foolproof Pies
Rhubarb crumble and rhubarb pie are the ultimate symbols of spring and early summer—a perfect blend of tart and sweet, soft fruit and golden topping. Whether you’re picking stalks from the allotment or eyeing a bunch at the market, here’s how to master classic rhubarb desserts that never disappoint.
🚨 FLASH AMAZON DEAL RIGHT NOW 🚨
Monday 12 October 2026
Keter Manor Outdoor Apex Double Door Garden Storage Shed (6 x 8ft)
A durable and stylish beige and brown garden storage shed perfect for storing garden tools, equipment, bikes, and outdoor essentials. Weather-resistant, low maintenance, and ideal for any garden or allotment setup.
🍂 Essential Garden & Allotment Products for October
October is the perfect time to prepare your garden
for winter, improve your soil and get ahead with
autumn planting. Here are some useful gardening
essentials for this month.
🌱 Compost & Soil Improvers
Give your garden beds a boost before winter with compost and organic matter.
Shop Compost & Soil Improvers
🌿 Autumn Plant Feed & Fertiliser
Prepare your soil for autumn planting with suitable fertilisers and soil nutrients.
Browse Garden Fertilisers
🥬 Seed Trays & Propagation Kits
Keep growing through autumn by starting suitable hardy crops under cover.
Shop Seed Trays
As an Amazon Associate, Gardening with Ben
earns from qualifying purchases at no
extra cost to you.
Classic Rhubarb Crumble
Ingredients
- 700g (about 1½ lbs) rhubarb stalks, trimmed and cut into 2cm (1″) pieces
- 150g (about ¾ cup) granulated sugar (adjust to taste)
- 1 tsp ground ginger (optional)
- Crumble Topping
- 150g (1 cup) plain flour
- 100g (½ cup) cold butter, cubed
- 100g (½ cup) demerara or caster sugar
- Pinch of salt
Instructions
- Preheat oven to 190°C/170°C fan/375°F.
- Toss rhubarb with sugar and ginger; spread in a baking dish.
- Blend flour and butter: Rub until you get a breadcrumb texture. Stir in sugar and salt.
- Scatter crumble topping thickly over fruit.
- Bake 35–45 mins until golden and juices bubble.
- Serve with custard, ice cream, or cream.
Foolproof Rhubarb Pie
Ingredients
- Shortcrust pastry for bottom and top (homemade or store-bought)
- 750g (about 1¾ lbs) rhubarb, chopped
- 175g (scant cup) sugar
- 2 tbsp plain flour (for thickening)
- 1 egg, beaten (for glazing)
Instructions
- Preheat oven to 200°C/180°C fan/400°F.
- Roll out pastry and line a 23cm (9”) pie dish.
- In a bowl, toss rhubarb with sugar and flour.
- Fill pastry. Top with another round of pastry; vent for steam. Seal and brush with egg.
- Bake 40–50 min until golden. Cool 20 min before slicing.
Pro Tips
- For even more flavor, add a grated apple or orange zest to filling.
- For “crumble pie,” combine both recipes: top an open fruit pie with a crumble instead of pastry.
- Extra tart? Increase sugar or serve with extra-sweet vanilla custard.
Wrapping Up
Nothing signals the rhubarb season like a perfect crumble or pie. Use the brightest, thickest stalks for best results and share with friends—these classics never last long!