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A serving of rhubarb crumble with a golden, crumbly topping sits in a decorative white bowl. A glass baking dish with more of the pudding is in the background on a wooden surface.

Rhubarb Crumble with Oats

Lauren
This rhubarb crumble with oats is one I come back to every year when rhubarb is in season - a simple, reliable recipe with the perfect balance of sharp, tender fruit and a golden, buttery topping. Perfect served with lashings of custard!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine British
Servings 6
Calories 508 kcal

Ingredients
  

Rhubarb Base

  • 900 g rhubarb
  • 150 g caster sugar

Crumble Topping

  • 175 g self raising flour or plain flour with 1.5 teaspoon baking powder
  • 30 g porridge oats
  • 150 g unsalted butter
  • 120 g golden granulated sugar + extra to sprinkle on top

Instructions
 

  • Preheat your oven to 180°C (fan) / 200C / 400F / Gas Mark 6
  • Chop 900 g rhubarb into inch (2.5cm) long pieces
  • In a large saucepan over medium heat, add the chopped rhubarb and 150 g caster sugar
  • Cook until the fruit is slightly softened, stirring occasionally throughout (don’t overcook as the rhubarb will lose its shape and integrity and you’ll end up with mush - it should take approx 5-10 minutes)
  • Crumb together 175 g self raising flour (+baking powder if using plain flour) and 150 g unsalted butter (cut into cubes) until resembles breadcrumbs (don’t worry too much if there are still small lumps of butter)
  • Mix through 30 g porridge oats and 120 g golden granulated sugar until combined
  • Add cooked rhubarb into an oven proof dish and top with the crumble mixture
  • Sprinkle some extra sugar on top then bake in the oven for 30 minutes until golden and bubbling

Notes

  • Don’t Overcook the Rhubarb: Lightly soften it before baking, but stop while it still holds its shape — this prevents a mushy filling.
  • Keep the Butter Cold: Cold butter creates a better crumble texture. Warm butter will make the topping dense rather than crumbly.
  • Use Rolled Oats for Texture: These give the crumble a crisp, slightly chewy finish. Avoid instant oats as they soften too much.
  • Don’t Pack the Topping Down: Keep it light and crumbly when adding it on top — this helps it bake evenly and stay crisp.
  • Bake Until Bubbling: The filling should be visibly bubbling at the edges — this ensures the fruit is fully cooked and the sugars have caramelised.

Nutrition

Calories: 508kcalCarbohydrates: 76gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 54mgSodium: 10mgPotassium: 486mgFiber: 4gSugar: 47gVitamin A: 778IUVitamin C: 12mgCalcium: 142mgIron: 1mg
Keyword rhubarb crumble, rhubarb crumble recipe, rhubarb crumble with oats
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