Rhubarb Crumble



This weeks’ recipe is one of my favourite comfort foods as I’m a huge fan of the humble spud. I usually make these on a Sunday evening with leftover mashed potato from dinner.  I ’m sure you could add scallions (spring onions) or cheese or a variety of other things to this depending on your own tastes but for me it’s perfect with just the potato!


12oz cooked mashed potato

6oz plain flour

  1. Turn on pan on low heat and add a knob of butter.
  2. Mix leftover cooled mashed potato with plain flour.
  3. Shape mixture into cakes and coat with a little flour to prevent sticking to pan.
  4. Once butter is melted in pan add potato cakes and cook until golden brown, then turn and repeat on other side.
  5. Serve with salad and a knob of butter on top…. YUM!

Here are some other recipes you might like:

Potato Dauphinois

Tomato Sauce


  1. Una McDonagh

    Lovely website

  2. Martha

    Thanks for the recipe 🙂 perfect timing as I only picked my first batch of home grown rhubarb last weekend: Cannot grow fast enough for me now:)
    Enjoying the blog Anne 🙂

  3. Fran

    Here’s a tip for the crumble to make it extra crunchy. About halfway through the cooking time, take a fork and run it through the crumble on top from the sides of the dish into the middle. This avoids it spilling over the sides too. Simple but effective….making myself hungry here 🙂


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