Rhubarb crumble tart

    50 min

    I can never decide whether to make rhubarb tart or rhubarb crumble – so this recipe solved my dilemma! Fresh chunks of rhubarb cooked in a buttery pastry case and topped with crumble. Sprinkle flaked almonds on top if you like a little extra crunch.


    County Antrim, Northern Ireland, UK
    12 people made this

    Serves: 6 

    • For the crumble
    • 200g plain flour
    • 110g cold butter, cubed
    • 75g soft brown sugar
    • For the tart
    • 1 shortcrust pastry recipe for a 23cm tart (or pre-made pastry case)
    • 400g rhubarb, chopped into chunks
    • 100g caster sugar

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 190 degrees C/ gas mark 5.
    2. In a large mixing bowl, combine the flour, cubes of butter and sugar. Rub the butter into the flour using your fingertips until the mixture looks like fine breadcrumbs.
    3. Arrange the rhubarb in the prepared pastry case and sprinkle the sugar over the rhubarb.
    4. Scatter the crumble mixture over the rhubarb evenly but try not to make it too thick. If you have extra crumble - transfer it into a food bag and freeze to use another time.
    5. Place on a baking tray and bake for 30 minutes, or until the top is golden.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)

    This recipe hasn't been reviewed in English yet, but you can check out reviews from our global community

    Write a review

    Click on stars to rate
    See all 10 collections