Rhubarb and raspberry crumble recipe

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serves: 5
Skill: easy
Cost: not
Cooking: 30 min

Nutrition per portion

Calories 390 kCal 20%
Fat 19g 27%
  -  Saturates 11gg 55%
  -  of which Sugars 23gg 26%
Salt 0.4gg 7%
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  • Rhubarb and raspberry crumble is such a perfect summer dessert – make with seasonal raspberries and rhubarb for a taste of our favourite season! Everyone loves crumbles – so this crumble recipe with lots of juicy fresh raspberries is guaranteed to please. You can easily make this with your own rhubarb, or shop-bought is just as nice, with fresh berries. Feel free to add blackberries too if you want a crumble that’s slightly more tart, and then serve with plenty of thick custard, ice cream or cream! However you like it best!


    • For the crumble topping:
    • 100g (3½ oz) plain flour
    • 100g (3½ oz) porridge oats
    • 100g (3½ oz) butter
    • 100g (3½ oz) demerara sugar, plus 2tbsp for filling
    • For the filling:
    • 500g (1lb) trimmed rhubarb, cut into chunks
    • 150g (5oz) raspberries, fresh or frozen
    • 2tsp cornflour
    • Custard, to serve
    • 1.2 litre (2 pints) baking dish


    • To make the crumble, mix flour and oats in a bowl. Rub in butter, keeping it lumpy. Stir in 100g (3½ oz) sugar.

    • To make the filling, mix rhubarb, raspberries, 2tbsp of sugar and cornflour in baking dish. Spoon crumble over and bake, on a baking sheet in a preheated oven at 190°C (375°F, gas mark 5) for 30-40 mins. Serve with custard.

    Top tip for making Rhubarb and raspberry crumble

    This crumble isn't suitable for home freezing - so you'll have to eat it up asap!

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