Classic Rhubarb Crumble

Tart roasted rhubarb topped with a buttery oat crumble—a British teatime favourite that's warm, comforting, and ready in under 30 minutes.

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Ingredients

1
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 8 minutes.
2
Rinse the rhubarb under cold water and pat it completely dry with a clean kitchen towel.
3
Place each rhubarb stem on the cutting board and slice straight down crosswise into 1-inch pieces, about the length of your pinky finger.
4
Pour the rhubarb pieces into a 9-inch square baking dish and scatter the 3 tablespoons of caster sugar evenly over the top.
5
In a medium bowl, pour in 1 cup of rolled oats and 0.5 cup of plain flour, then stir with a wooden spoon until combined.
6
Drop the 4 tablespoons of cold butter cubes into the bowl and rub them between your fingertips with the oat mixture until it looks like breadcrumbs with no visible butter chunks.
7
Sprinkle the 2 tablespoons of demerara sugar over the crumble mixture and stir once with the wooden spoon until evenly distributed.
8
Spread the crumble mixture in an even layer across the rhubarb, pressing gently so it stays put but leaving some small air pockets.
9
Slide the baking dish into the preheated oven and bake until the crumble topping turns the colour of golden honey and the rhubarb juices bubble gently at the edges, about 18 minutes.
10
Remove the baking dish from the oven using oven mitts and set it on a heat-safe surface to cool for 5 minutes before serving.

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