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Rhubarb and pineapple crumble

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There is something so comforting and delicious about a nice crumble isn’t there? Whether it is because Winter is creeping in and you’ve got the heating on, or you’re just enjoying a nice roast dinner and fancy a dessert to share with your family, crumble is always a real crowd pleaser!

We are BIG fans of sweet recipes here, with some of the favourites in my home being homemade peanut brittle, honeycomb and a good old batch of lemon and poppyseed muffins.

Scroll down towards the end of this post for my rhubarb and pineapple crumble recipe card so you can get started with making this delicious crisp treat right away! This recipe has been adapted from this rhubarb crumble recipe.

Cooked rhubarb and pineapple crumble

Ingredients for rhubarb and pineapple crumble:

For the filling:

300g white sugar

35g all purpose plain flour

One teaspoon of vanilla extract

1 whole pineapple

1kg of rhubarb

A breakfast platter containing crumpets, bacon, sausages, pain au chocolat, brioche rolls, fruit, and pancakes

For the topping:

120g of all purpose flour

1/2 teaspoon of salt

200g of light brown sugar

125g cup of cold butter (cut into cubes) 

Individual flapjacks on a cooling rack with white icing decoration and text overlay that says make individual flapjacks

Method for rhubarb and pineapple crumble:

Pre-heat your oven to gas mark 5.

Grab yourself a large Pyrex dish (or similar oven dish). The rectangle one that I use is linked below.

Mix together the white sugar, plain flour and vanilla extract.

Peel, core and separate your pineapple into chunks.

Wash the rhubarb and remove both ends. Cut into one inch thick pieces.

Add the pineapple and rhubarb to your filling mixture.

Combine well.

Pour this into your oven dish.

Combine.

Pour into Pyrex dish (large). 

Combine together the four ingredients for your topping.

Mix well using your hands to rub together until it is a crumble consistency.

Sprinkle this over the top of your mixture.

Bake at gas mark 5 (190C/375F) for approximately 40 minutes. Check at 35 minutes to ensure the topping isn’t burning.

Serve and enjoy!

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Can you eat rhubarb and pineapple together?

You can. This recipe is the perfect marriage of the two!

Do rhubarb and pineapple go together?

Absolutely! The sweetness and bitterness works really well together and brings more of a balanced flavour to the dessert. If you’re not usual a fan of the tartness of rhubarb you’ll love how well the pineapple and sugar works in this recipe to bring lots more sweetness.

What fruit pairs well with rhubarb?

Strawberries, apples and pears are all winning combinations in our home. If you’ve got a glut of rhubarb growing in your garden then hopefully you’ll have some other lovely items you can experiment with growing too.

Our rhubarb plant has been growing SO much this year, much more than last year, so we’re harvesting on a really regular basis. I’m so grateful, as who doesn’t love free food? It is hard to believe that we had a tiny rhubarb crown under two years ago and now we’re making multiple desserts each month using our homegrown produce.

Sage, coriander and rosemary after being prepared for the freezer with text overlay that says how to freeze fresh herbs

What to serve with rhubarb crumble?

This is perfect served with either a little splash of cream or a drizzle of lovely custard. Whether you want to make homemade, or use shop bought, just heat it up first and pour it all over!

How long will this keep?

This will be fine kept in the fridge for at least 2 days.

How to reheat rhubarb and pineapple crumble?

To reheat just portion up a bowl and pop it in the microwave, for 1 minute (800W) or place the whole tray back in the oven for 15-20 minutes, until piping hot throughout. Enjoy with your usual accompaniments.

Air fryer cookies and a glass of milk

Products we used when making rhubarb & pineapple crisp:

How to make rhubarb and pineapple crisp:

Rhubarb and pineapple crumble

A delicious crispy, sweet crumble with a hint of bitterness from the rhubarb

Course Dessert
Cuisine British
Keyword baking, crumble, pineapple, rhubarb
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8 servings
Calories 503 kcal

Ingredients

For the filling:

  • 300 g white sugar
  • 35 g all purpose plain flour
  • One teaspoon of vanilla extract
  • 1 whole pineapple
  • 1 kg of rhubarb

For the topping:

  • 120 g of all purpose flour
  • 1/2 teaspoon of salt
  • 200 g of light brown sugar
  • 125 g cup of cold butter cut into cubes

Instructions

  1. Pre-heat your oven to gas mark 5 (190C/375F).

  2. Get out an oven dish, I used a 40x27cm Pyrex roaster.

  3. Combine together the white sugar, plain flour and vanilla extract.

  4. Peel, core and separate your pineapple into chunks.

  5. Wash the rhubarb and remove both ends.

  6. Cut into one inch thick pieces.

  7. Add the pineapple and rhubarb to your filling mixture.
  8. Combine well.
  9. Pour this into your oven dish.
  10. Combine.
  11. Pour into oven dish.

  12. Combine together the four ingredients for your topping.

  13. Rub together by hand until you have a crumble consistency.

  14. Sprinkle this over the top of your rhubarb and pineapple mixture.

  15. Bake for approximately 40 minutes, checking around 35 minutes to avoid burning the topping.

  16. Serve and enjoy!

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.

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Rhubarb and pineapple crumble
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