Rhubarb Crumble Recipe


This is a quick and easy rhubarb recipe for a classic rhubarb crumble. Sharp and tart flavours of seasonal rhubarb combined with the sweet, buttery taste of Lyle's Golden Syrup make this crumble a great family-friendly dessert. Serve with custard, ice cream, or clotted cream.

Prep Time
10 min
Cook Time
45-50 min
Meet the baker

This recipe was created by the wonderful baker Anna. You can find more of her delicious recipes via her website linked below. 


225g plain flour 

175g cold butter, cubed  

275g Tate & Lyle Fairtrade Pure Cane Caster Sugar 

600g rhubarb 

100g Lyle’s Golden Syrup



1. Preheat the oven to 170°C. Place the flour and the cold butter in a large bowl and rub them together with your fingertips. Add half of the sugar and rub again, until all the ingredients come together and have a crumb-like texture. You want a mixture of large and small clumps/ clusters. 

2. Cut the rhubarb into 2-3 cm chunks. Place in a large bowl and sprinkle with the remaining sugar. Add Lyle’s Golden Syrup, stir together, and set aside for 20 minutes, stirring every now and then. 

3. Transfer the rhubarb with all the juices into an ovenproof dish, and sprinkle the crumble topping over it. Place in the oven and bake for 45-50 minutes, until golden brown and bubbly around the edges. Remove from the oven, and serve while warm, with ice cream, custard, or cream.