How to make rhubarb crumble

(109 ratings)

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Crumle with rhubard


Serves 4-5
  • 500g rhubarb
  • 100g caster sugar
  • Finely grated zest and juice of 1 orange
For the topping:
  • 100g plain flour
  • 100g porridge oats
  • 100g butter, at room temperature
  • 4 tbsp demerara sugar
  • Custard or cream, to serve

This simple step-by-step rhubarb crumble recipe is perfect for beginners. If youve never made a crumble before or want to perfect your crumble baking skills, this recipe is sure to please.

Triple tested in the Woman's Weekly kitchen, this rhubarb crumble recipe has a light porridge oat and butter topping which makes a golden coat over the sweet juicy rhubarb underneath,

This moreish crumble only takes 45 mins to cook and is well worth the wait. Packed with a tangy rhubarb filling, custard would make the best finish.

You can experiment with different fruit fillings like apples and blackberry which would make a great winter warmer. Cook the apple the same way as the rhubarb but reduce the time for the blackberries as they're much softer and will cook quicker.

If you want to cheat and save some time, buy already made rhubarb crumble filling instead of cooking the rhubarb from fresh it might not have as much flavour but if youre in a hurry its an easier option.


  • -litre (1-pint) ovenproof dish

Step 1

Set the oven to 190C/375F/Gas Mark 5. Cut the rhubarb into short lengths and place in a dish. Sprinkle over the sugar and orange zest. Spoon over the orange juice and stir.


Step 2

Tip the topping ingredients into a bowl and use your fingertips to work them together until well mixed.


Step 3

Break the mixture into chunks and scatter over the rhubarb. Put the dish on a baking sheet (in case any juices leak out) and cook in the centre of the oven for about 45 mins, or until the crumble is lightly golden and the fruit softened. Serve hot with custard or cream.

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(109 ratings)

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