A really, really nice rhubarb crumble recipe that’s super simple to make… and you’re just going to love that oaty crumble topping!
My really nice rhubarb crumble is so easy to make and so yummy to eat. Add a handful of oats into the crumble topping for added crunch and goodness.
Rhubarb crumble with a big dollop of creamy, rich vanilla custard is just a total treat! Proper comfort food and the perfect dessert to follow Sunday dinner.
Rhubarb crumble is really simple to make it takes hardly any time to prepare. You don’t even have to cook the rhubarb first!
Rhubarb Crumble Ingredients
- 3 large sticks of rhubarb
- 3 tbs brown sugar (to tip onto the rhubarb)
- 180g plain flour
- 100g butter (at room temperature)
- 50g oats
- 50g brown sugar (for the crumble topping)
How to make rhubarb crumble
- Firstly – make sure you remove any leaves – rhubarb leaves are poisonous they can cause kidney failure. So remove them and throw them away.
- Preheat the oven to 180C.
- Next wash the rhubarb to remove any soil, remove any brown or stringy bits from the ends and then chop the rhubarb sticks into bitesized pieces.
- So if you’re wondering if you have to cook rhubarb before you put it in the crumble you’ll be pleased to know you don’t! So making rhubarb crumble is super easy!
- Scatter the chopped rhubarb into the bottom of an oven proof dish.
- Rhubarb can be quite a bitter, sharp tasting fruit so for a great tasting rhubarb crumble you really do need to add some sugar.
- I tend to scatter over around 3 tbs brown sugar but feel free to add more or less depending on how sweet your like your rhubarb crumble to be.
- Stir the brown sugar into the chopped rhubarb pieces so everything is mixed nicely together.
- Next you need to make the rhubarb crumble topping.
- Tip the plain flour into a mixing bowl.
- Tip the butter into the flour
- Rub the butter into the flour using your finger tips until the texture resembles breadcrumbs.
- Tip in the oats – I use jumbo oats as they just give the topping a great crunch.
- Mix the oats into the crumble topping gently with a spoon.
- Tip the brown sugar into the crumble topping.
- Stir the brown sugar into the crumble topping with a wooden spoon.
- Scatter the crumble topping over the rhubarb, don’t be tempted to press it down.
- Once the rhubarb is totally covered with the crumble topping mix, bake it in the oven for around 25 minutes or until the topping is just starting to brown or you can see jammy rhubarb oozing through deliciously.
- Remove the rhubarb crumble from the oven and allow to cool down for 10-15 minutes before eating as the rhubarb filling will be super hot!
What goes with rhubarb crumble?
Well… I just LOVE rhubarb crumble still warm from the oven and served with cold vanilla custard. But crumble also tastes amazing with…
- warm custard poured all over it.
- vanilla ice cream melting deliciously into the crumble topping
- delicious thick cream poured lavishly all over
Make rhubarb crumble your way
- Add in some chopped apples or pears with the rhubarb.
- Flavour the rhubarb with ginger or vanilla.
- Make a gluten free rhubarb crumble by switching the plain flour for a gluten free variety and choosing gluten free oats.
You might just LOVE our sticky toffee apple crumble…
Oh our sticky toffee apple crumble recipe is just SO DELICIOUS, beautiful seasonal apples, thick, rich, sticky toffee sauce all tucked up in a bed of crumble topping. SO GOOD!
Get the toffee apple crumble recipe here.
- 3 sticks rhubarb
- 3 tbs brown sugar
- 180g plain flour
- 100g butter
- 50g oats
- 50g brown sugar
- Heat the oven to 180C
- Remove any rhubarb leaves as they're poisonous - don't eat them.
- Wash the rhubarb and cut into bitesized pieces.
- Scatter over the 3 tbs brown sugar and stir it into the rhubarb.
- Make the crumble topping - rub the butter into the flour until it resembles breadcrumbs.
- Stir in the oats and brown sugar.
- Scatter the crumble topping over the chopped rhubarb.
- Bake the crumble in the oven for around 25 minutes until it's turning golden and the rhubarb is deliciously jammy.
Amount Per Serving: Calories: 318Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 36mgSodium: 113mgCarbohydrates: 43gFiber: 2gSugar: 14gProtein: 5g
Disclosure – the Joseph Joseph nesting bowl set used to make this recipe was gifted for review in November 2017 – you can read the Joseph Joseph nesting bowl review here.