Rhubarb Tart with Crumble Topping

Rhubarb Tart with Crumble Topping

Be the 1st to save!

Be the first to make this!

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.


Serves: 6 

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

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

  1. Preheat the oven to 190 degrees C.
  2. Crumble: 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. Tart: 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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate