Raspberry Rhubarb Crumble

Raspberry Rhubarb Crumble


136 people made this

About this recipe: A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oat crumble. Serve warm with custard or cream.


Serves: 24 

  • 200g caster sugar
  • 1 1/2 tablespoons cornflour
  • 1/8 teaspoon salt
  • 500g rhubarb, cut into 2cm pieces
  • 125g raspberries
  • Crumble topping
  • 70g dark brown soft sugar
  • 60g plain flour
  • 40g rolled oats
  • 100g butter, chilled

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Preheat oven to 180 C / Gas mark 4. Grease a 22x33cm (9x13 in) baking dish.
  2. In a large bowl, combine sugar, cornflour and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking dish.
  3. In a medium bowl, mix together brown sugar, flour and oats. Rub in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
  4. Bake in preheated oven for 45 minutes, or until rhubarb is tender.

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Reviews (5)


I found it rather too sweet and the crumble needed more flour. I would increase the fruit, halve the sugar in the fruit and double the flour in the crumble. - 11 Mar 2012


I part cooked the rhubarb and raspberries first with about 2 tablespoons of sugar and didn't add anymore when in the crumble. This is purely because I don't have a sweet tooth. Very nice crumble - 12 Feb 2011


A new favourite in our house. I added more oats than the recipe suggests. Yummy. Quite sweet enough and no need to pre cook unless you want to. - 29 Mar 2011

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