Raspberry Rhubarb Crumble

    1 hour

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

    166 people made this

    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 in English (110)


    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