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Rhubarb Crumble

  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings4 portions
recipe image Rhubarb Crumble


  • 500g rhubarb
  • 40g caster sugar
  • 1 teaspoon ground cinnamon
  • 100g  plain flour
  • 50g caster sugar
  • 50g Stork Tub
  • Baking tin: 4 small ovenproof dishes of approx. 200 ml capacity

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat the oven to 200°C 180°C fan oven, Gas mark 6.
  2. Cut the rhubarb into small chunks.  Mix with the sugar in a pan.
  3. Cook for 8 minutes over a moderate  heat, stir regularly. Add the cinnamon and let cool slightly while you make the crumble.
  4. In a large bowl mix the flour, sugar, and the Stork with a fork to form a crumble.
  5. Spoon the rhubarb mixture into the ovenproof dishes. Divide the crumble on top.
  6. Bake rhubarb crumble in the preheated oven for 20-25 minutes until cooked and golden brown.