Recipe video above. The only thing I make when rhubarb season arrives - rhubarb crumble! I like to add apple into mine so the filling isn't just baby-food-mush. Adore the tangy filling - there is nothing else like it. Extra crumbly topping also works well.SERVING WITH ICE CREAM IS A MUST!
Prep time: PT15M
Cook time: PT35M
Rating
4.94 stars (48 reviews)
Keywords
rhubarb crumble, rhubarb recipe
Ingredients
500g/ 4 1/2 cups rhubarb stems
1/3 cup white sugar
3 Granny Smith apples (~600g/1.2lb whole) (, peeled and cut 1.5cm / 3/5" cubes, ~3 cups/450g once cut (Note 2))
Zest of 1 orange (, optional but recommended)
1 cup rolled oats ((not quick or steel cut))
1 cup flour (, plain/all purpose)
3/4 cup (tightly packed) brown sugar
1/2 tsp baking powder
1/2 tsp cinnamon powder
90g/ 6 tbsp unsalted butter (, melted)
Pinch of salt
Vanilla ice cream (- or pouring custard)
Categories
Dessert
Cuisine
British
Western
Steps
Preheat oven to 200°C/375°F (180°C fan).
Filling: Place rhubarb, apple, sugar and orange zest in a large mixing bowl and toss well. Spread evenly in a 30 x 20cm baking dish (12 x 8") (Note 3)
Crumble topping: Place topping ingredients in a bowl and mix with a wooden spoon until all the flour is incorporated (use cutting motion/ smearing up wall, as needed). It will be a sandy mixture.
Scrunch & top: Grab handfuls of crumble and enclose your fist to press into lumps. Break into clumps and scatter over the filling. (Note 4 explains this unusual step!).
Bake for 35 minutes or until rhubarb is soft and the crumble is golden brown. (Bake time - Note 5)
Rest & serve: Remove from the oven, rest for 5 minutes. Scoop into bowls and serve with vanilla ice cream or custard!
Nutitrion
Serving Size: 1 serving
Calories: 432 kcal
Carbohydrates: 77 g
Protein: 5 g
Fat: 13 g
Saturated Fat: 8 g
Trans Fat: 0.5 g
Cholesterol: 31 mg
Sodium: 14 mg
Sugar: 46 g
Unsaturated Fat: 4 g
Reviews
Lorraine Carlile on 2026-08-03 (5 stars): Delicious, so exciting that rhubarb is in season. tasted great the next day reheated. Loads of ice cream as per advice. Thanks Nagi
KJ on 2026-03-16 (4 stars): This is really nice but it is not crumble
Heather S on 2026-01-16 (5 stars): This is a winner! I added 1 tsp baking soda to the sugar .. it reduces the tartness. ( I always do this with rhubarb, then you need less or no sugar) Works well with green rhubarb too
Deborah Plank on 2025-11-27 (5 stars): Delicious. The topping method definitely worked! I'll be making this many times in the future.
Karen on 2025-11-07 (5 stars): New family favourite dessert!
Claire on 2025-11-03 (5 stars): Belinda, I put tin foil over the top for the final 10 minutes to stop the crumble from being over cooked.
Claire on 2025-11-03 (5 stars): Nagi, we loved this apple and rhubarb crumble. Super yummy without being too sweet. The slight firmness of the granny smith apples and the softness of the rhubarb was a perfect combo. We loved it so much two of us managed to eat it all over two nights. Reheating the second night it was every bit as yummy as the first night and I had included the orange juice without the topping being soggy. I think the secret is the scrunching of the topping.
Michelle R on 2025-10-07 (5 stars): I have made this multiple times now, every time there is very any leftover. Kids absolutely adore it and ask for "Nagis crumble". We have a mulberry tree and will often add mulberries when we have an abundance of them, and they taste amazing added in. Such a quick and easy yet absolutely delicious recipe!
Roxanne on 2025-09-25 (5 stars): The best!!! Big hit with everyone
Rob on 2025-08-15 (5 stars): I love your recipe for rhubarb apple crumple . I would ask or stress that your note on the rhubarb leafs should be more forceful . In Canada 🇨🇦 it is stressed that the leaves are Toxic and/ poisonous to eat . Those who do t know might use them like spinach
I’ll be making the crumble this week .
Rob….
Christine Smith on 2025-08-09 (5 stars): OMG! The best crumble ever. I served it with Greek yoghurt and it was delicious. Highly recommend. 😀
Lesley Hutton on 2025-07-27 (5 stars): Turned out very lovely. Especially with the orange zest in with the rhubarb and apple.
Karen on 2025-07-21 (5 stars): Very easy to make and my husband loved it.
Emma Gyuris on 2025-07-04 (5 stars): Nagi, many thanks. I have done this now three times. NOBODY DOES IT BETTER than you!
Belinda on 2025-06-27 (5 stars): Overall, a very good recipe! Especially the crumble. I used strawberries instead of apples. A few more modifications I made:
1. Sub half of the flour with 1/2c almond flour in the topping.
2. I cut 20g of sugar in the filling because we generally like less sweet desserts.
3. Next time I will try to macerate and/or dry out the rhubarb before baking. They only sell it frozen here and it leaked a ton of water.
4. Lower the oven temp to 350F. I had to take it out early because it was browning too quickly, but then the fruit wasn't cooked enough. Will be fixed when I reheat it later.
This recipe is a keeper!
Jenny Lomdahl on 2025-06-25 (5 stars): The best crumble I’ve ever made. The orange zest makes it. I add the orange juice as well to keep it moist. A favourite!
