Rhubarb Traybake

Rhubarb Traybake cut into portions and arranged on a white plate
  • 12 servings
  • 1 1/2 Hours to prepare
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  • For the filling
  • 100g plain flour, plus 1 extra tablespoon
  • 1/2tsp baking powder
  • 300g rhubarb, cut into 1cm slices
  • 2tbsp light soft brown sugar
  • 125g unsalted butter, softened
  • 100g caster sugar
  • 2 large free range eggs
  • 1tsp vanilla extract
  • For the topping
  • 75g unsalted butter, softened
  • 75g plain flour
  • 125g soft brown sugar
  • 50g walnuts or hazelnuts, roughly chopped
  • 50g large rolled oats


1 Preheat the oven to 200°C / fan 180°C / gas mark 6. Line a rectangular shallow baking tin (we used 20cmx30cm) with baking parchment.

2 For the crumble topping place the butter, flour and sugar in a bowl then using a fork mash it all together until you have large, coarse crumbs. Mix in the walnuts or hazelnuts and oats. Set aside in the fridge to chill.

3 To prepare the rhubarb, place it into a bowl with the tablespoon of plain flour and the soft brown sugar then toss together well.

4 For the base, place the flour in a bowl and mix in the baking powder and a pinch of salt.

5 Place the softened butter in a bowl, add the sugar and mix together with a whisk until light and fluffy. Add the eggs one at a time followed by the vanilla. Fold in the flour mixture, spoon into the prepared tin and bake for 15 minutes.

6 Remove from the oven, cover with half the crumble mixture then the rhubarb and finally the remaining crumble on top. Bake for a further 45 minutes until firm to the touch with a soft cooked sponge base and a really crunchy crumble topping.