Tart rhubarb and a golden, buttery crumble topping - it’s a match made in dessert heaven. This classic is simple to make, big on flavour, and perfect for chilly evenings. Serve it warm with custard, cream or ice cream (or all three - no judgement here). It’s the kind of pudding that disappears fast, so don’t expect leftovers!
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Reviews
30
What did you think of this recipe?
Katie
Can this be made Gluten Free? CHELSEA: Yes, you can definitely make this gluten-free! Just swap the flour in the crumble topping for your favourite gluten-free flour blend (we love Edmonds). And make sure your oats (if using) are certified gluten-free. Still cosy, still crumbly, still delicious!
5
Liz
Easy but too much sugar
3
Jane
Very nice and easy to make
5
Judy Fannin
So easy and quick I have made it several times
5
Ben dover
It was absolutely terrific I recommend if I do say so myslef
2
Annette
No cinnamon added?
3
Anonymous
Do you cook it on bake or fan bake? CHELSEA: Thanks for the question! Unless specified, the temperature will be set on regular bake.
Can this be made Gluten Free? CHELSEA: Yes, you can definitely make this gluten-free! Just swap the flour in the crumble topping for your favourite gluten-free flour blend (we love Edmonds). And make sure your oats (if using) are certified gluten-free. Still cosy, still crumbly, still delicious!
5
Liz
Easy but too much sugar
3
Jane
Very nice and easy to make
5
Judy Fannin
So easy and quick I have made it several times
5
Ben dover
It was absolutely terrific I recommend if I do say so myslef
2
Annette
No cinnamon added?
3
Anonymous
Do you cook it on bake or fan bake? CHELSEA: Thanks for the question! Unless specified, the temperature will be set on regular bake.