Nutty Rhubarb Crumble Tart recipe

Preparation Time: 30 minutes | Cooking Time: 45 minutes

Rhubarb is baked in a shortcrust pastry case and topped with a nutty, lightly spiced crumble topping made with nuts, brown sugar and cinnamon. Serve with a little bit of clotted cream.


  • 500g shortcrust pastry
  • 1kg rhubarb
  • 5 tbsp. plain flour
  • 100g caster sugar
  • 85g plain flour
  • 1 tsp. cinnamon
  • 50g brown sugar
  • 50g chopped hazelnuts
  • 50g chilled butter


  1. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Press into all of the edges and corners. Trim so that 1 inch of pastry hangs over the edge. Prick with a fork, cover with greaseproof and add baking beans. Bake for 15 minutes at 200C or until lightly golden.

  2. Chop the rhubarb into 2cm chunks. Toss in a bowl with the 5 tbsp. flour and the 100g caster sugar. Tip it into the prepared pastry case and spread evenly.

  3. Combine the flour, cinnamon, sugar and hazelnuts. Rub the butter into the other ingredients until it forms fine crumbs. Sprinkle evenly over the rhubarb. Bake the tart at 170C for 45 minutes or until golden brown and the fruit bubbling.

Sprinkle with icing sugar to serve. Recipe serves 6-8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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