Rhubarb Crumble {Family Favourite}

I did a poll yesterday on my Instagram Stories just to see which was the more popular – Rhubarb Crumble or Tart.  I could not believe this but it was a resounding win for the Crumble with 79%!!!

I’m going to be honest here and admit that when it comes to rhubarb, I wasn’t always its biggest fan.  As a child, once Rhubarb ‘season’ came in, my Mam would be baking no end of rhubarb tarts but I cannot recall her ever making crumble!  I usually passed on a slice when she offered it.  She did do a mean rhubarb jam though and along with her homemade brown bread, it was always a winner!!

My first few attempts at making rhubarb tart weren’t that successful.  It usually involved soggy pastry and extremely sour fruit (is it a fruit or a vegetable, I don’t know!)  Anyways, I then turned my attention to crumble and that’s when I really started to appreciate the unique flavour of Rhubarb 🙂

We have 2 rhubarb crowns growing in the garden and in the past few weeks they have really taken off.  We planted one of them only last year and as they need a season to settle in, then this is the first time I will have used it in the kitchen.

I made some lovely Plum, Rhubarb and Date chutney last August from the older crown which was really lovely (we still have a few jars to get through) but that’s a whole other recipe and another blog post!

The following recipe is just delicious and I dare anyone who tries it, not to love it.  Once cooked, remove it from the oven and leave until just warm before serving with either whipped double cream, custard or vanilla ice-cream


1 Cup Plain Flour
1 Cup Lightly Packed Light Brown Sugar
½ Cup Porridge Oats
½ Teasp Ground Cinnamon
¼ Teasp Salt
4oz Unsalted Butter, cubed

2lb Rhubarb, cut into one inch slices
1 Cup Lightly Packed Light Brown Sugar
¼ Cup Cornflour
1 Tablspn Lemon Juice
Zest from 1 Medium Lemon
¼ Teasp Salt


  1. Preheat your oven to 18ºC, 160ºC Fan, 350ºF or Gas Mark 4
  2. Lightly grease an 8 inch square dish or one that will be large enough to take filling and topping
  3. Place the flour, sugar, porridge oats, cinnamon and salt in your food processor and pulse to combine.  Add in the butter and whizz until the mixture has the texture of coarse meal – about 30 seconds
  4. Place the rhubarb in a bowl along with all of the other filling ingredients and mix until well combined (the use of cornflour ensures the liquid from the fruit doesn’t get too runny) and then pour into your prepared dish
  5. Spread the topping evenly over the filling
  6. Bake in your oven for 35 – 45 minutes or until lightly golden
  7. Remove and allow to cool as recommended above (I usually sprinkle mine with icing sugar before serving as I think it just looks nice 🙂 )
  8. Serve with whatever you enjoy!
How it looks before going in the oven
All Baked and Dusted with Icing Sugar

Until next time,

Bernie x

6 thoughts on “Rhubarb Crumble {Family Favourite}”

  1. Love Rhubarb 💕, I could eat it out of the jam jar in spoonfuls. I guess I followed in daddy’s love for it. X

  2. Pingback: Meringue Roulade with Raspberries & Lemon Curd – Country Life My Style

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