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Rhubarb traybake recipe

Rhubarb traybake recipe

124 ratings

Make this delicious rhubarb traybake with a crunchy oat and walnut topping to enjoy this season's harvest. See method

  • Serves 16
  • 15 mins to prepare and 45 mins to cook
  • 230 calories / serving
  • Freezable
  • Vegetarian


  • 100g (3 1/2oz) plain flour
  • 1/2 tsp baking powder
  • 250g (8oz) rhubarb, cut into 1cm (1/2in) slices
  • 1 tbsp soft brown sugar
  • 125g unsalted butter, at room temperature
  • 100g (3 1/2oz) caster sugar
  • 2 eggs
  • 1 tsp vanilla extract

For the topping

  • 75g unsalted butter
  • 75g (3oz) plain flour
  • 125g (4oz) soft brown sugar
  • 50g (2oz) walnuts, roughly chopped
  • 50g (2oz) oats

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    7g 34%
  • Sugars

    17g 19%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 26.5g Protein 2.8g Fibre 1.2g


  1. Preheat the oven to gas 5, 190°C, fan 170°C. Butter a 20cm (8in) square tin and line with nonstick baking paper. To make the topping, fork together the butter, flour and sugar into big crumbs, then mix in the walnuts and oats. Chill.
  2. In a bowl, mix 100g (3 1⁄2oz) flour with the baking powder and a pinch of salt. In another bowl, combine the rhubarb, 1 tbsp of flour and the soft brown sugar. Using another bowl and an electric hand mixer, beat the butter and caster sugar until fluffy; about 3 minutes. Add the eggs, one at a time, and combine. Beat in the vanilla, then the flour mix.
  3. Spoon the mix into the tin. Cover with half the topping, the rhubarb, then the remaining topping. Bake for 45 minutes or until a skewer comes out clean.

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