Hairy Bikers Rhubarb Crumble​ Recipe

This crispy-topped rhubarb crumble is made with tart fresh rhubarb, orange zest, buttery plain flour and golden porridge oats. The filling bubbles up sweet and sharp beneath a crunchy oat crumble topping. Ready in 55 minutes and serves 4-6 people.

I make this every spring when rhubarb is at its best. The orange zest is what makes it special, lifting the whole pudding with a fresh brightness.

Rhubarb Crumble Ingredients

For the Rhubarb Filling:

• 500g fresh rhubarb, cut into 2-3cm pieces
• 1 large orange, zest and juice
• 100g light soft brown sugar
• Butter for greasing

For the Crumble Topping:

• 150g plain flour
• 100g butter, softened (plus extra for dotting)
• 75g light soft brown sugar
• 75g porridge oats
• ½ teaspoon ground cinnamon
• A pinch of salt

How to Make Rhubarb Crumble

1. Prepare the filling: Preheat your oven to 180C (160C fan / Gas Mark 4). Butter a shallow ovenproof dish. Wash the rhubarb, trim the ends and chop into 2-3cm pieces. Arrange evenly in the dish.
2. Add flavour to the fruit: Grate the orange zest directly over the rhubarb. Sprinkle the 100g of light soft brown sugar over the fruit. Cut the orange in half and squeeze the juice over the top.
3. Make the crumble topping: In a large bowl, combine the plain flour and ground cinnamon. Add the softened butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs.
4. Add the sugar and oats: Stir the 75g of light soft brown sugar and the porridge oats into the breadcrumb mixture, along with a pinch of salt. Mix until just combined.
5. Assemble and bake: Scatter the crumble topping loosely and evenly over the rhubarb. Do not pack it down. Dot a few small knobs of extra butter on top for a golden finish.
6. Bake until golden: Place the dish on a baking tray to catch drips. Bake for about 40 minutes, until the filling is soft and bubbling and the topping is crisp and golden brown.
7. Rest before serving: Let the crumble stand for 10 minutes before serving. This allows the hot filling to settle slightly.

What Is the Secret to a Perfect Rhubarb Crumble?

• Keep a light touch: When rubbing butter into flour, stop as soon as it looks like breadcrumbs. Overworking makes the topping dense and pasty.
• Use cold butter for extra crunch: Chilling your butter before rubbing it in gives a lighter, crispier topping than softened butter.
• The oats are essential: Porridge oats add a rustic, chewy texture that makes this crumble stand out. Do not skip them.
• Bake on a tray: Rhubarb releases a lot of juice during baking. A baking tray underneath catches any spills and saves your oven.
• Try other fruit fillings: This oat crumble topping works brilliantly with apple and blackberry, plum, or apple on its own.

What Should You Serve on the Side?

The best way to serve this is with a generous pour of warm, thick custard. The Hairy Bikers themselves recommend it. A scoop of good vanilla ice cream that melts into the hot fruit is equally brilliant, as is a simple dollop of double cream or clotted cream.

For a full British pudding spread, try pairing it with sticky toffee pudding or a bowl of rice pudding on another night.

Does This Reheat Well?

Leftover crumble keeps well in the fridge for up to 3 days. Cover tightly with cling film or store in an airtight container. The topping will lose some crispness when stored, but reheating brings it back.

Reheat in a moderate oven until warmed through, or microwave individual portions. You can also freeze the crumble baked or unbaked for up to 3 months. If baking from frozen, add 20-25 minutes to the original cooking time.

Nutrition Facts

• Serving Size: 1 serving (recipe makes 4-6)
• Calories: 415 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 45mg
• Sodium: 150mg
• Total Carbohydrate: 60g
• Dietary Fibre: 5g
• Sugars: 38g
• Protein: 5g

Frequently Asked Questions

Should you cook rhubarb before putting it in a crumble? No. The rhubarb goes into the dish raw and cooks down perfectly under the crumble topping, creating its own syrup with the orange juice and sugar as it bakes.

How does the Hairy Bikers’ rhubarb crumble compare to Mary Berry’s? The Hairy Bikers add porridge oats to the topping for a chewier, more rustic texture. They also use orange zest and juice in the filling, while Mary Berry’s version is typically a more traditional butter and flour crumble.

Can I use frozen rhubarb for this recipe? Yes, frozen rhubarb works well. Place it in the dish without thawing first, add the sugar and orange as normal, and add an extra 5-10 minutes to the baking time.

Can I use this crumble topping for other fruits? Absolutely. This oat topping is brilliant with apple and blackberry, plum, or apple. Adjust the sugar in the filling depending on how tart the fruit is.

Do you put lemon juice in rhubarb crumble? This recipe uses orange juice instead, which pairs beautifully with rhubarb’s tartness. Lemon juice would work but orange gives a rounder, sweeter flavour.

Try More Recipes:

• Hairy Bikers Apple and Blackberry Crumble Recipe
• Hairy Bikers Plum Crumble Recipe
• Hairy Bikers Sticky Toffee Pudding Recipe
• Hairy Bikers Rhubarb Chutney Recipe

Hairy Bikers Rhubarb Crumble Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time: 10 minutesTotal time: 55 minutesServings:4-6 servingsCalories:415 kcalCooking Temp:180 CEstimated Cost: $ Best Season:Summer

Description

This rhubarb crumble from the Hairy Bikers pairs tart rhubarb with orange zest and juice, topped with a buttery oat and cinnamon crumble. Ready in 55 minutes, it serves 4-6 and is best enjoyed warm with custard.

Ingredients

For the Filling:

• 500g fresh rhubarb, cut into 2-3cm pieces
• 1 large orange, zest and juice
• 100g light soft brown sugar
• Butter for greasing

For the Topping:

• 150g plain flour
• ½ tsp ground cinnamon
• 100g butter, softened (plus extra for dotting)
• 75g light soft brown sugar
• 75g porridge oats
• Pinch of salt

Instructions

1. Prepare the filling: Preheat oven to 180C (160C fan / Gas Mark 4). Butter a shallow ovenproof dish. Wash the rhubarb, trim the ends and chop into 2-3cm pieces. Arrange evenly in the dish.
2. Add flavour to the fruit: Grate the orange zest directly over the rhubarb. Sprinkle the 100g of light soft brown sugar over the fruit. Cut the orange in half and squeeze the juice over the top.
3. Make the crumble topping: In a large bowl, combine the plain flour and ground cinnamon. Add the softened butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs.
4. Add the sugar and oats: Stir the 75g of light soft brown sugar and the porridge oats into the breadcrumb mixture, along with a pinch of salt. Mix until just combined.
5. Assemble: Scatter the crumble topping loosely and evenly over the rhubarb. Do not pack it down. Dot a few small knobs of extra butter on top.
6. Bake until golden: Place the dish on a baking tray to catch drips. Bake for about 40 minutes, until the filling is soft and bubbling and the topping is crisp and golden brown.
7. Rest before serving: Let the crumble stand for 10 minutes before serving. This allows the hot filling to settle slightly.