Simon Rimmer’s rhubarb crumble tart recipe

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4 +




15 min


27 min

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.


  • 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


  • 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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