Fast Recipes

Rhubarb crumble

Australian Gourmet Traveller recipe for rhubarb crumble.

By Lisa Featherby & Alice Storey
  • Serves 4 - 6
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Rhubarb crumble
Pistachio gelato is also a great accompaniment to this wintry dessert.


  • 450 gm rhubarb, trimmed, cut into 3cm pieces (about 1 bunch)
  • 55 gm raw caster sugar (¼ cup)
  • Finely grated rind and juice of 1 lemon
  • Scraped seeds of 1 vanilla bean
  • To serve: vanilla ice-cream
Oat crumble
  • 150 gm plain flour
  • 150 gm butter, softened
  • 55 gm raw caster sugar (¼ cup)
  • 30 gm rolled oats


  • 1
    Preheat oven to 200C. Toss rhubarb, sugar, lemon rind and juice and vanilla seeds in a bowl to combine, transfer to a buttered 1-litre baking dish and set aside.
  • 2
    For oat crumble, combine ingredients in a bowl, rubbing in butter with your fingertips.
  • 3
    Scatter crumble over rhubarb and bake until golden, bubbling and tender (20-25 minutes). Serve hot with vanilla ice-cream.