Oaty Rhubarb Crumble Recipe
We absolutely love crumble in our house and as we have rhubarb growing in our garden, oaty rhubarb crumble is probably our favourite dessert. It’s a dessert that reminds me of my own childhood, growing rhubarb in my childhood garden too and I am sure it will be a dessert that reminds LP and Little Man of their childhood too later in life.
What makes this crumble better than others?
The oat crumble topping in this recipe make it so different to a traditional crumble. The mix of oats and chopped nuts add a really moreish quality. You could also sprinkle over demerara sugar if you wanted for a little extra crunch to the golden brown crumble topping.
The topping works well on an oaty apple crumble too – full of bramley apples. Whatever you decide I’m sure you’ll all really enjoy this classic bake.
I love a nice easy fruit crumble and it always feels a bit more healthy than a big chocolate pudding. The whole family always love a crumble and there are so many crumble recipes around that I thought it only right to share our favourite one too.
If you’re looking for alternatives try our plum crumble, nectarine crumble or strawberry and vanilla crumble too.
Here’s our Rhubarb Crumble Recipe:
Ingredients:
- 400g rhubarb
- 4 tbsp water
- 8 tbsp caster sugar
- 160g plain flour
- 100g butter
- 150g caster sugar
- 50g porridge oats
- 50g chopped nuts
Recipe:
- Preheat the oven to 200C/400F/Gas 6
- Cut the rhubarb into 1-2 inch chunks and put in an ovenproof dish. Top with the water and caster sugar and bake in the oven for 10 minutes.
- Whilst the rhubarb is cooking, mix the rest of the ingredients together until it looks like breadcrumbs.
- Once the rhubarb is cooked, pour the crumble topping mixture over the rhubarb and bake in the oven for 30-35 minutes until it’s starting to go crisp and brown on top and is bubbling at the edges.
- Serve simply with custard, cream or ice cream. It’s best eaten immediately and crumble is always a dessert enjoyed most when shared.
If you’d like to print or pin this Rhubarb Crumble Recipe for later you can do so below. Enjoy!
Rhubarb Crumble Recipe
Ingredients
- 400 g rhubarb
- 4 tbsp water
- 8 tbsp caster sugar
- 160 g plain flour
- 100 g butter
- 150 g caster sugar
- 50 g porridge oats
- 50 g nuts chopped
Instructions
- Preheat the oven to 200C/400F/Gas 6
- Cut the rhubarb into 1-2 inch chunks and put in a baking dish. Top with the water and caster sugar and bake in the oven for 10 minutes.
- Whilst the rhubarb is cooking, mix the rest of the ingredients together until it looks like breadcrumbs.
- Once the rhubarb is cooked, pour the mixture over the rhubarb and bake in the oven for 30-35 minutes until it’s starting to brown on top and is bubbling at the edges.
- Serve with custard, cream or ice cream. It’s best eaten immediately and crumble is always a dessert enjoyed most when shared.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
I love a fruit crumble but have never used oats or nuts in my recipe as there is rhubarb growing in the garden at this very moment I am going to give it a go
Mmm my favourite! Rhubarb is one of the first things we’ll plant in our garden when we have an area for growing. I use oats in the crumble too, brown sugar here though and plenty of cinnamon 🙂
Nat.x