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Rhubarb and pineapple crumble

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


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


  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!