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Close up rhubarb crumble with custard.
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5 from 1 vote

Rhubarb crumble

This oaty rhubarb crumble is bright, fresh and tangy. Made with fresh rhubarb and a crispy crumble topping, its the perfect dessert for a cozy night in.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: Austalian, British
Keyword: Fruit crumble, Oaty rhubarb crumble, Rhurbarb crisp


  • Baking dish


Rhubarb filling

  • 1 large bunch, or about 12 large stalks (1.6lbs 750gms) fresh rhubarb stalks without leaves
  • 1 medium orange
  • ½ cup (110gms) tightly packed brown sugar
  • 1 teaspoon vanilla extract
  • ½ tablespoon corn flour

Crumble topping

  • ¾ cup (115gms) plain flour
  • ¾ stick (85gms) butter, at room temperature
  • 1 cup (100gms) rolled oats
  • ¼ cup (55gms) brown sugar


  • Make the crumble topping first, then make the fruit filling
  • Pre-heat your oven to 375°F (190°C/170°C fan forced),

Crumble topping

  • Add the flour and cubed butter to a bowl. Rub the butter into the flour with your finger tips until it resembles large coarse crumbs. Add the sugar and oats and mix well.

Fruit filling

  • Lightly zest and juice the orange. You will need three tablespoons of orange juice and half to all the orange zest, depending how orangy you want it.
  • Clean, dry and trim the rhubarb stalks. Slice to into approx. 1 inch (2.5chm) pieces.
  • Add the cut rhubarb stalks to a bowl, mix in the sugar, orange juice and zest and vanilla. Sprinkle over the corn flour and mix well.
  • Transfer to a deep baking dish. Sprinkle the crumble topping over the top, leaving a few lumpy bits to crisp up on top.
  • Bake at 375°F (190°C/170°C fan forced) for fifty minutes, or until golden and delicious.
  • Remove from oven and serve immediately with some of my sour cream or vanilla ice cream or vegan custard. Delicious!