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A pan filled with cardamom custard with a wooden spoon inside
Cardamom custard
A star rating of 5 out of 5.6 ratings

A hint of cardamom makes this creamy custard super special. Pour on top of your favourite pudding, serve with stewed fruit, or enjoy on its own

Real vanilla ice cream
Real vanilla ice cream
A star rating of 4.2 out of 5.7 ratings

Make super-creamy vanilla ice cream and eat it as it is, or add different flavours to suit all tastes

No-churn brown bread ice cream in a large tub
Brown bread ice cream
A star rating of 3 out of 5.2 ratings

Use up stale brown or wholemeal bread to make this smooth, no-churn ice cream. Creamy with an almost toast-like flavour, it offers cool comfort in summer

Crumble might seem like the easiest pudding in the world, but plenty can go wrong – too much juice, and you end up with fruit soup; too little, and it’s unpleasantly dry. A bad topping can be undercooked and stodgy or, worse, like gravel. But, don’t worry – we’ve cracked it! This rhubarb crumble is perfectly balanced, with tart, self-saucing fruit and a buttery, golden topping that’s just crisp enough. No sloppiness, no disappointment – just a pud that proves simple can still be next level. Now, the only decision left is cream, custard or ice cream?

For the topping

Nutrition: Per serving

  • kcal490
  • fat21g
  • saturates13g
  • carbs68g
  • sugars35g
  • fibre4g
  • protein5g
  • salt0.83g
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Method

  • step 1

    To make the crumble topping, tip the flour, custard powder and butter into a large bowl, then rub together using your fingertips until the mixture resembles coarse breadcrumbs. Stir in both sugars. The crumble topping can be prepared ahead and chilled for up to three days or frozen for up to three months. Roughly break up with your hands before using. If using straight from the fridge, the topping will be craggier; if you prefer it to be more loose, leave it to come back to room temperature before using.

  • step 2

    Toss the chopped rhubarb, caster sugar, vanilla and cornflour together in a large bowl, ensuring the rhubarb pieces are evenly coated. Set aside to macerate for 30 mins. Tip the rhubarb into a large ceramic baking dish and spread into an even layer. Sprinkle over the crumble topping, making sure it covers the rhubarb completely. Can be assembled up to a day ahead and chilled until ready to bake, or frozen for up to three months. Defrost completely in the fridge overnight before continuing.

  • step 3

    Heat the oven to 200C/180C fan/gas 6. Bake the crumble for 40-45 mins until the topping is golden and crisp and the rhubarb filling is bubbling at the edges. Leave to cool for 10 mins before serving with your choice of custard, cream or ice cream.

Recipe tips

FLOUR POWER
Using self-raising rather than plain flour in the crumble topping results in a lighter, more scone-like texture, thanks to the baking powder that’s added to the flour.
SECRET INGREDIENT
Custard powder contains dried eggs and milk, so it enriches the topping but doesn’t alter the texture, as there’s no extra liquid.
SELF-SAUCING
When you toss the chopped rhubarb in sugar and leave it to macerate, it releases its juices, which creates a sauce.
TWO SUGARS 
We like to use two types of  sugar – golden caster and demerara. The former is mainly for sweetness while the latter adds crunch and a toffee-like flavour.
THE THICK OF IT
Mixing cornflour into the rhubarb helps thicken the juices as it bakes, ensuring a velvety sauce that holds the crumble topping perfectly.

Recipe from Good Food magazine, May 2025

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A star rating of 5 out of 5.2 ratings

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