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Rhubarb Crumble With Oats Recipe

A variation on a traditional rhubarb pudding
Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine British
Servings 6
Calories 437 kcal


  • Large baking dish


  • 1 kg rhubarb stalks sliced into chunks
  • 125 g sugar
  • 2-3 tablespoons water
  • 125 g plain wholemeal flour
  • 125 g rolled oats
  • 110 g butter or margarine
  • 50 g sugar


Cook the Rhubarb

  • Place the rhubarb, sugar and water in a large, heavy bottomed saucepan
  • On a medium to high hob, heat up and simmer gently
  • The rhubarb will gradually soften
  • Add a little more water if necessary but do not be tempted to add too much or the rhubarb will be too liquid

Make the Crumble

  • Pre-heat the oven to 180 degrees C
  • Place the flour and oats in a bowl and mix well
  • Using your fingertips, rub the butter into the flour and oats mix
  • Add the sugar and stir thoroughly
  • Place the rhubarb stew in the bottom of a casserole or baking dish
  • Spoon the crumble mixture evenly over the top
  • Bake in the oven for about 40 minutes
  • Allow to cool for 5 minutes before serving
Keyword classic pudding recipe