This oaty rhubarb crumble is bright, fresh and tangy. Made with fresh rhubarb and a crispy oat crumble topping, it’s the perfect dessert for a cozy night in.
This fresh rhubarb crisp features a sweet, crunchy oat topping and a touch of fresh orange to lift the natural tang of the rhubarb. Baking softens the rhubarb stalks so their flavour can shine. Serve warm with ice cream or custard for a comforting finish to any meal.
Do I need to peel rhubarb for crumble?
Not usually. Trim the ends and wash the stalks, then slice. Rhubarb softens while baking, so peeling is normally unnecessary. The exception is tougher, stringier outdoor-grown rhubarb (often called maincrop rhubarb); that variety may benefit from peeling before cooking.
Why is my rhubarb crumble soggy?
Common causes:
- The fruit releases juices when combined with sugar, so only mix the filling immediately before baking.
- Excess moisture in the fruit — toss the rhubarb with a little corn flour (cornstarch) to help thicken juices.
- The crumble cooked too quickly on the outside — lower the oven temperature and bake longer so the filling can reduce while the topping browns.
Ingredients
Rhubarb: usually sold in bunches of stalks. Choose fresh, firm, fleshy stalks and discard any leaves — rhubarb leaves are poisonous and should never be eaten.
Hot tip: Rhubarb leaves are poisonous. Remove and discard leaves before use.
Oranges: fresh orange zest and juice brighten the filling and complement the rhubarb. Lemon or lime can be used as alternatives.
Vanilla extract: adds warmth to the filling. Use pure vanilla or an imitation extract, according to preference and budget.
Corn flour: also called corn starch; it thickens the rhubarb juices. Tapioca or arrowroot can be substituted if preferred.
Oats: rolled oats are ideal for the topping; they toast and crisp nicely.
Plain (all-purpose) flour: forms the base of the crumble topping. For a lighter, nutty topping you could experiment with desiccated coconut instead.
Brown sugar: gives caramel notes to the topping. Light brown sugar is recommended; white or dark brown can be used to adjust flavour.
Butter: at room temperature so it can be rubbed into the flour to create a crumbly texture. For a dairy-free option use a suitable margarine.
How to make rhubarb crumble
Preheat the oven to 375°F (190°C / 170°C fan).
Make sure the butter is at room temperature (about 30–60 minutes out of the fridge). Briefly soften in the microwave only if necessary — do not melt.
- Make the crumble topping first. Cube the butter and place it in a bowl with the flour. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the brown sugar and rolled oats and mix to combine.
- Lightly zest and juice the orange. You will need about 3 tablespoons of orange juice and half to a whole orange’s zest depending on how pronounced you want the orange flavour to be.
- Trim, wash and dry the rhubarb stalks, then cut them into roughly 1 inch (2.5 cm) pieces. Place the cut rhubarb in a bowl and mix with the brown sugar, orange juice, orange zest and vanilla extract. Sprinkle over the corn flour and toss so the pieces are evenly coated.
- Transfer the rhubarb filling to a deep baking dish and smooth the surface. Scatter the crumble topping evenly, leaving some larger lumps so you get plenty of crisp texture.
- Bake at 375°F (190°C / 170°C fan) for about 50 minutes, or until the topping is golden and the filling is bubbling around the edges.
- Remove from the oven and serve warm.
How to serve
Serve warm straight from the oven. This crumble is delicious on its own or with a scoop of vanilla or sour cream-style ice cream, or with custard. The contrast of warm, tart fruit and a crunchy, buttery topping is what makes this dessert so comforting.
How to store
Best eaten fresh and warm. Store any leftovers covered in the refrigerator for up to three days; the topping may soften over time. Freezing is not recommended as the topping can become soggy when reheated.
Have you made this recipe? Tell me how it went in the comments below and tag your photos so others can see your creations!
Looking for more yummy dessert recipes?
Try these similar desserts: Strawberry and rhubarb tartlets, apple and plum crumble, feijoa crumble, vegan apple crumble and classic apple crumble.
📋 Recipe
Rhubarb crumble
Author: Sarah Brooks
This oaty rhubarb crumble is bright, fresh and tangy. Made with fresh rhubarb and a crispy crumble topping, it’s perfect for a cosy dessert.
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Servings: 8
Calories: 308 kcal (approx.)
Equipment
- Baking dish (deep, to allow bubbling)
Ingredients
Rhubarb filling
- 1 large bunch fresh rhubarb stalks without leaves (about 750 g / 1.6 lb)
- 1 medium orange (zest and juice)
- 1/2 cup (110 g) tightly packed brown sugar
- 1 tsp vanilla extract
- 1/2 tbsp corn flour (cornstarch)
Crumble topping
- 3/4 cup (115 g) plain (all-purpose) flour
- 3/4 stick (85 g) butter, at room temperature
- 1 cup (100 g) rolled oats
- 1/4 cup (55 g) brown sugar
Instructions
- Preheat oven to 375°F (190°C / 170°C fan).
- Make the crumble topping: rub cubed butter into the flour until coarse crumbs form, then stir in oats and sugar.
- Prepare the filling: zest and juice the orange (about 3 tablespoons juice). Trim and slice rhubarb into 1 in / 2.5 cm pieces. Toss with brown sugar, orange juice, orange zest and vanilla. Sprinkle in the corn flour and mix.
- Transfer the rhubarb to a deep baking dish. Scatter the crumble topping over the fruit, leaving some uneven lumps for extra crunch.
- Bake for about 50 minutes until the top is golden and the filling is bubbling.
- Remove from oven and serve warm with ice cream or custard.
Nutrition (per serving, approximate)
- Calories: 308 kcal
- Carbohydrates: 65 g
- Protein: 7 g
- Fat: 2 g
- Fiber: 6 g
- Sugar: 25 g
Nutritional information is an estimate. For precise values, calculate using your specific brands and measurements.
Keywords: fruit crumble, oaty rhubarb crumble, rhubarb crisp
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