Make these rhubarb and custard crumble bars, then check out our rhubarb and apple pie, apple and rhubarb crumble, rhubarb crumble and more rhubarb recipes.

Forced rhubarb has a short shelf life. Store in the fridge with the leaves attached to keep it fresher for longer.


  • 200g unsalted butter, melted, plus extra for the tin
  • 175g caster sugar
  • 250g plain flour
  • 100g rolled oats
  • 50g ground almonds
  • 400g rhubarb, trimmed and chopped into 2cm chunks
  • 50g light soft brown sugar
  • 1 tbsp cornflour
  • 300ml ready-made custard
  • 2 tbsp flaked almonds


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Butter a 22cm square tin and line with baking parchment. Combine the caster sugar, flour, oats and ground almonds in a large bowl, then stir in the melted butter. Set aside 250g of the crumble mixture in the fridge, then press the rest, using the back of a spoon or spatula, into the base of the tin in an even layer. Bake for 15 mins or until just golden. Cool for 10 mins.

  • STEP 2

    Toss the rhubarb with the brown sugar and cornflour in a bowl. Spread the custard over the biscuit base, then spoon over the rhubarb mixture. Scrunch the reserved crumble mixture between your fingers and scatter all over the top, along with the flaked almonds. Bake for 40 mins or until the fruit is bubbling and the custard golden. Allow to cool, then chill for 1 hr in the fridge before slicing to serve.

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