Pic of Rhubarb crumble (classic or gluten-free)

Rhubarb crumble (classic or gluten-free)

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Rhubarb crumble (classic or gluten-free)

Pudding & Cake Serves 4 55 min
The traditional way to enjoy this quintessential English winter fruit, easy to make and a great excuse to eat lots of cream or custard - yum!


  • 500g rhubarb, cut into 3-4cm lengths
  • zest and juice of 1 orange
  • 120g caster sugar
  • 125g (gluten-free) plain flour
  • 125g unsalted butter
  • 75g demerara sugar
  • either 50g quinoa flakes and 50g rice flakes (gluten-free) or 100g rolled oats
Image of Rhubarb crumble (classic or gluten-free)


Prep time: 15 min
Cooking time: 40 min
  • Step 1

    Preheat oven to 180°C/Gas Mark 4. Toss together the rhubarb, orange zest, juice and caster sugar in a 1 litre ovenproof dish.
  • Step 2

    Put the flour and butter in a large bowl and rub together with your fingertips until it looks like coarse breadcrumbs (or pulse in a food processor). Stir in the sugar, quinoa and rice flakes, or oats.
  • Step 3

    Spread over the rhubarb, making sure the fruit is covered. Lightly press down. Bake for 35-40 minutes, until golden brown.

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