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  • Serves 6
  • 10 mins prep
  • 60 mins cook

Rhubarb crumble

Rhubarb Crumble

Rhubarb crumble, rhubarb recipe, brought to you by Australian Table



  • 1 2/3 cups (250g) plain flour
  • 1 1/3 cups (120g) rolled oats
  • 2 tsp ground cinnamon
  • 180 g unsalted butter, cut into small cubes

Rhubarb crumble

  • 1 bunch rhubarb, trimmed and cut into 3cm pieces
  • 2 oranges, juice and grated rind (see notes)
  • 1/3 cup (75g) demerara sugar, plus 1/3 cup extra
  • thick cream, to serve


Rhubarb crumble

  1. Preheat oven to 190°C.
  2. Place rhubarb in a deep, 8-cup ovenproof dish, pour orange juice over, then sprinkle with 1/3 cup sugar.
  3. To make crumble, combine flour, oats, cinnamon and orange rind in a large mixing bowl. Rub in butter with fingertips, until mixture resembles coarse crumbs. Stir in extra demerara sugar, reserving 1 tablespoon.
  4. Sprinkle crumble over rhubarb, then top with remaining sugar. Bake for 50-60 minutes until top is crisp and golden, and juices are bubbling. Stand for 10 minutes, then serve with cream.


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