Jul 11, 2013 Rhubarb Crumble Ingredients Filling 500g rhubarb, chopped into chunks the length of your thumb100g golden caster sugar Topping 140g self-raising flour85g butter50g light brown muscovado sugar Method Add the rhubarb into a saucepan with the sugar. Cover and simmer on a very low heat for 15 minutes. When the rhubarb is soft and sweet enough but still holding its shape pour the into a baking dish. Heat oven to 200C/180C fan/gas 6. To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping. Now add the sugar, mixing together with your hands. Scatter the topping over the rhubarb and bake for 30 minutes or until golden brown on top. Serve piping hot alone or with custard, cream or ice cream.