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Rhubarb and oat crumble recipe

Rhubarb and oat crumble recipe

55 ratings

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  • Serves 6
  • 5 mins to prepare and 20 mins to cook
  • 365 calories / serving


  • 50g caster sugar
  • 125g self-raising flour
  • 1 tsp baking powder
  • 125g butter, cold and diced
  • 100g oats
  • 500g rhubarb
  • 3 tbsp runny honey
  • extra honey and crème fraîche, to serve
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    11g 55%
  • Sugars

    23g 26%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 47g Protein 4.7g Fibre 3.9g


  1. In a bowl rub together the sugar, flour, baking powder and butter until it resembles breadcrumbs. Add the oats, mix through the crumb mixture.
  2. Line a baking sheet with nonstick baking paper, pour the mix onto the sheet and bake in the oven for 20 minutes.
  3. Cut the rhubarb into 5cm lengths, place in a large pan with 50ml of water, cover, bring to the boil and then reduce to a gentle simmer for 7 minutes, until the rhubarb is soft. Remove from the heat and drizzle in the runny honey. Stir gently, replace lid and let stand for 5 minutes.
  4. Spoon rhubarb into 6 serving glasses, break the crumble topping and sprinkle over the top of the rhubarb. Add a drizzle of honey and a spoonful of crème fraîche.

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