British Rhubarb Crumble
Tart rhubarb baked until tender beneath a buttery oat crumble. A classic British dessert that's warm, comforting, and surprisingly simple to make.
- Total time
- 45 min
- Servings
- 4
- Calories
- 342
- Protein
- 6g
Ingredients
- 500 g fresh rhubarb, trimmed and cut into 1-inch pieces
- 50 g caster sugar
- 100 g rolled oats
- 75 g plain flour
- 75 g cold butter, cubed
- 50 g light brown sugar
Instructions
- 1
Set the oven to 180°C (350°F) and wait until the indicator light or beep signals it has finished heating, about 10 minutes.
- 2
Rinse the rhubarb under cold water and pat it dry with kitchen paper, removing any leaves which are toxic and discarding the root ends.
- 3
Place each rhubarb stalk on the cutting board and cut it crosswise (straight across) into 1-inch pieces—roughly the length of your thumbnail.
- 4
Pour the rhubarb pieces into a baking dish roughly 20 by 20 centimetres and spread them in a single even layer across the bottom.
- 5
Scatter the 50 grams of caster sugar evenly across the rhubarb, so the pieces are lightly covered but not clumped together.
- 6
In a large bowl, add the 100 grams of rolled oats, 75 grams of flour, and 50 grams of brown sugar, then stir with a wooden spoon until evenly mixed.
- 7
Add the 75 grams of cold butter cubes to the bowl, then use your fingertips to rub the butter into the dry mixture until it looks like coarse breadcrumbs—grainy with pea-sized lumps of butter still visible.
- 8
Spread the crumble mixture in an even layer across the rhubarb, using the back of a spoon or your fingers to gently distribute it—do not press down or pack it.
- 9
Place the baking dish on the middle shelf of the oven and bake for 25 to 30 minutes until the topping is golden brown and you see rhubarb juice bubbling at the edges.
- 10
Remove the baking dish from the oven using oven gloves and place it on a heat-safe surface or folded kitchen towel to cool for 5 minutes before serving.
Tools you’ll need
- oven
- 20 by 20 centimetre baking dish
- cutting board
- chef's knife
- kitchen paper
- large mixing bowl
- wooden spoon
- oven gloves
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