Rhubarb and orange crumble

Fruit crumbles never go out of fashion and rhubarb is probably our very favourite. The touch of orange brings out the flavour of the rhubarb and adds a tangy freshness. A simple classic, this is loved by all. Great with custard.

An oval baking dish containing a rhubarb and orange crumble with visible rhubarb pieces and golden brown topping, alongside a used serving spoon.

Rhubarb and orange crumble - Photographer: Andrew Hayes-Watkins


4 - 6
Prep time
less than 10 minutes
Cooking time
about 40 minutes


For the filling

  • butter for greasing
  • 500g rhubarb
  • 1 large orange
  • 100g light soft brown sugar

For the topping

  • 150g plain flour
  • 1/2 tsp cinnamon
  • 100g butter, softened, plus extra for dotting on the top
  • 75g light soft brown sugar
  • 75g porridge oats
  • pinch of salt


  1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Butter a shallow ovenproof dish.

  2. Top and tail the rhubarb then cut it into 2–3cm lengths and arrange it in the prepared dish. Zest the orange directly over the rhubarb. Sprinkle the sugar over the rhubarb, then juice the orange and drizzle this over too.

  3. For the topping, rub the flour and cinnamon into the butter, then mix in the sugar and oats. Add a pinch of salt. Sprinkle this over the rhubarb, making sure it stays quite loose and not packed down. Dot with some small knobs of butter.

  4. Bake in the oven for about 40 minutes until the rhubarb is tender and the topping is golden brown.

  5. TIP: Serve with either homemade custard or a really good shop-bought option.