Simon Rimmer’s rhubarb crumble tart recipe

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serves: 4 +
Skill: easy
Prep: 15 min
Cooking: 27 min
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  • Rhubarb crumble tart is a really easy dessert, that uses up extra seasonal rhubarb you might have knocking about, plus you can use ready-made shortcrust pastry, to save some extra time. Make this rhubarb crumble tart in under an hour for a really lovely dinner party dessert, or a pudding you can enjoy at a picnic, or to finish off a barbeque. Share with friends and family and serve it whichever way you prefer – with cream, ice cream or even custard! It’s a combination of two types of dessert – a tart and a crumble, and they come together perfectly! You really will find yourself making it time and time again.

    Ingredients

    • For the pastry:
    • 225g flour
    • 100g butter
    • 25g sugar
    • 1 egg
    • Small amount of milk to bind
    • For the rhubarb:
    • 250g rhubarb
    • Pinch of ground star anise
    • Pinch of ground ginger
    • 150g sugar
    • Juice 1 orange
    • For the crumble:
    • 100g flour
    • 100g demera sugar
    • 100g cherry and raspberry muesli, like Nature’s Pleasure
    • 150g butter
    • Pinch of ground cinnamon
    • You'll also need:
    • Egg wash

    Method

    • For the pastry: Pulse together in blender, then roll out, line a 200mm tin, chill for 2 hrs. Bake blind at 200ºC for 15-20 mins. Then brush with egg wash and cook for extra 5 mins

    • For the filling: Put the rhubarb, spices, sugar and orange in a pan and cook until just soft. Spoon into the case

    • For the crumble: Rub all the crumble ingredients together, spoon on top of the fruit. Bake at 180ºC for 12 mins.

    • Serve with custard.

    Top tip for making Simon Rimmer’s rhubarb crumble tart

    Egg wash is made by beating an egg and adding a little water and pinch salt. Use our seasonal food calendar to find out what's in season

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    (46 ratings)
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