Rhubarb & Pear Crumble Recipe - Scottish Scran (2024)

Rhubarb and Pear Crumble is one of our favourite dishes to make. The tartness of the rhubarb is perfectly balanced with the sweetness of the pear, and we like to include oats in our crumble, just to make it a little more Scottish of course!

Rhubarb originates from China, but it has been grown in Scotland since at least 1774, when it was planted in the Royal Botanical Gardens, well before it was harvested in England, as far as we know.

It is generally harvested through the spring and summer but can easily be frozen to enjoy at other times of the year. Especially if you want a lovely warming crumble in the winter!

This crumble is all made in one dish and doesn’t require any pre-cooking of the fruit. It’s super simple!

We serve our Rhubarb and Pear Crumble recipe with custard, sometimes with a bit of whisky stirred in for good measure. It’s one of our favourite easy desserts, alongside Eve’s Pudding, which is stewed apple topped with sponge cake.

So go ahead and save this one for when you want a tasty, hearty dessert…

Things you’ll need to make Rhubarb and Pear Crumble

• Baking Dish
• Mixing Bowl

Ingredients for Rhubarb and Pear Crumble

Servings: 6 servings
Prep time: 10 minutes
Baking time: 45-55 minutes

• 300g/10.5oz fresh rhubarb (chopped)
• 300g/10.5oz fresh pears (peeled and chopped)
• 140g caster sugar (2/3 cup + 1 tbsp)
• 200g plain flour (1 ½ cups)
• 130g unsalted butter (cold, cut into small cubes) (1/2 cup + 1 tbsp)
• 60g rolled oats (3/4 cup)

Rhubarb

When cooked Rhubarb generally loses its lovely red colour and can turn a bit green. Don’t worry this is normal!

Pears

The pears should be ripe, not firm. You should be able to push in gently near the stem and feel a little give.

You could substitute the pear to make a Rhubarb and Apple crumble if you like, but we love the softness and sweetness of the pear.

Sugar

We use caster sugar but if you want a more caramelised flavour you could try brown sugar.

How to make Rhubarb and Pear Crumble – Step by Step Method

Preheat the oven to 190C.

Add the chopped rhubarb and pears to a baking dish and sprinkle over 40g (3 tablespoons) of the caster sugar.

Add the flour and cubed butter to a mixing bowl.

Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.

Add the oats and remaining sugar and stir well to combine.

Sprinkle the crumble topping all over the fruit in an even layer.

Bake for 45-55 minutes, until golden brown on top.

Serve warm with custard.

Did you love this Old School pudding?

If this recipe pushes your memory into overdrive and gets your nostalgic tummy rumbling, then we have a whole bunch of recipes that you’re going to love!

Have a look at ourBest School Puddingspost for some absolute British school dinner classics. All you need now is pink custard!
Love the classics more than the school dinner puds? No problem, just visit ourClassic British Puddingspost for some of the most delicious traditional puddings we’ve ever made!

Let us know in the comments if you’ve tried any of these pudding recipes before.

Other desserts to try:

• Easy Clootie Dumpling Recipe
• Eve’s Pudding – A Simple Apple Sponge Recipe
• Cornflake Tart Recipe – A Simple School Classic!
• Classic Jam and Coconut Sponge Cake Recipe
• Cranachan: A Traditional Scottish Dessert Recipe
• Super Easy Tablet Ice-Cream Recipe
• More Classic British Puddings