No Weigh Rhubarb Crumble
Recipe type: Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Rhubarb Stalks
  • Sugar
  • Plain Flour
  • Oatmeal
  • Butter
  1. Wash the rhubarb and chop into 1 cm lengths.
  2. In a bowl, add a couple of tablespoons of water. Mix, cover the bowl, and microwave for five minutes. If the rhubarb is still a little hard, give it a good stir and microwave for a little longer.
  3. Tip out some of the excess water if there is more than a few mms in the bottom of the bowl, then sprinkle on some sugar. The more sugar you add, the sweeter your crumble will be. I added about four spoons to this crumble for six people.
  4. Mix well, then add to a baking dish.
  5. I simply tip some flour into a bowl, then top up with oatmeal. I'd say it was likely to be around 100 grammes. I had sachets of Hamlyns Golden Syrup Porridge Sachets, so I tipped four into the bowl with the flour.
  6. Add sugar. Do it to taste. I just tipped some out of my pack, but I made sure the rhubarb in the oven dish was sweet enough for my kids first. The porridge sachets would add sweetness to my crumble, so I kept the sugar content low. I added around the same volume wise as I did for flour.
  7. When I first made this, the butter was incredibly soft as I'd forgotten to put it in the fridge. I find it works easier like that. I add a tablespoon at a time, until the dry ingredients form what looks like breadcrumbs.
  8. Bake in a moderate oven, around 160 degrees C for about 20 - 30 minutes, or until the top begins to turn golden brown in colour.
  9. Serve with cream, custard, toffee sauce, or just on its own. Fabulous
Recipe by Scottish Mum at