Rhubarb crumble

Rhubarb crumble

  • 1
  • 2
  • 3
  • 4
  • 5
(63 ratings)


Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 1 hr

Skill level



Serves 4

Sharp fruit, a sweet topping and thick vanilla custard make Gregg's nan's crumble an irresistible pudding

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

Save to My Good Food


  • 500g rhubarb, chopped into chunks the length of your thumb
  • 100g golden caster sugar
  • 3 tbsp port (optional)

For the crumble topping

  • 140g self-raising flour
  • 85g butter, chilled
  • 50g light brown muscovado sugar
  • 50g chopped walnuts (optional)

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Tip the rhubarb into a saucepan with the sugar and Port, if using. Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
  2. Heat oven to 200C/180C fan/gas 6. To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping. Now add the sugar and nuts, mixing together with your hands. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top. Serve piping hot with a big jug of Thick vanilla custard (see below).

Recipe from Good Food magazine, April 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
rubycatruby's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is my 10 year old son's review of this recipe: "This is the best type of crumble I have ever made!!! I would actually suggest that you should not use nuts because the bitterness of the nuts makes the sweetness of the sugar a bit plain.It is a sweet pudding and this is decently healthy.Very nice pudding and I highly suggest it.Overall I rate it 5 star."

nordick100's picture

I made it this evening,using tender Pink Rhubarb and cooking Apples. I did not use any Port or Nuts, just 2 tablespoons of water and the sugar. It turned a delicate shade of pink and tasted scrummy. I put in a oven proof dish, added the crumble and popped it in the oven for the allotted time and it turned out perfectly. The hardest part it trying to stop the family from taking little tasters. Its is suppose to be for after sunday lunch !

Tina13's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this recipe for tea last night, I didn't include the port, I love alcohol but only in a glass. I replace the walnuts with chopped macadamia nuts, as that was what I had in the cupboard, and it was absolutely delicious, best crumble I have ever made.

benodonnello's picture

Really nice recipe . I used Sherry instead of Port and it turned out very nice

Chursty's picture

I made this with plain flour, 25g oats and 25g chopped hazel nuts. I have to say the crumble was still a bit cakey but it was absolutely delicious. If you want your crumble to be more crunchy try baking it separately for 10 mins on a baking sheet then cut down the overall baking time.

CurlysCooking's picture

Love this recipe. Have made it a couple of times now and everyone loved it. The port was a great addition but I did leave out the nuts. You can see my version on www.curlyscooking.co.uk

jen83's picture

I made this without the port and used plain rather than self raising flour(as was all I had) and it was still delicious! I also added oats rather than nuts. Recommend serving with Cornish vanilla ice-cream

Baros's picture

Maybe I'm lucky but no cakey topping, port was a nice addition to the rhubarb, just enough liquid so that the topping was still crumbly. Used dark muscavado sugar as that was all I had in the cupboard.

sarahstrickland98's picture

Quite a deceiving title: this is not a crumble. The self-raising flour in the topping turns this into a cake-like topping. If you're after a crumble, I'd use a different recipe

Fabfoodie93's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty and easy to make. Was worried about how little liquid there would be when simmering the rhubarb but it was fine! And the crumble was almost cakey, so good! Definitely making this again :)

giddygannit's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really good use of port, I didn't have light brown muscovado sugar so used dark, and did not have brown caster sugar so used demerara sugar instead, and it was a very dark earthy sweet taste, loved it!!

teayllon's picture

Easiest dessert I've ever made. It was a huge hit. Served it with vanilla ice cream. Absolutely delicious!

hcc1403's picture

A very easy recipe that was lovely. I only had sherry so used that instead of port, you couldn't taste it but could tell that there was something in there giving it a perk. The crumble wasn't too chunky and crumbly, but that was ok for me. And it served more than 4, would easily serve 6!

carollesley's picture

Best crumble ever! My mum who loves crumbles said it was the best she'd ever tasted. Followed the recipe exactly.

baking123's picture

Delicious desert,was eaten within 5 minutes the custard works great with the crumble,would recommend this recipe!

Ni's picture

Simple and delicious. I added 6 dried figs that I found knocking about in the back of the cupboard since Christmas, cut into quarters. Yum.

crosby40's picture

Lovely pudding was delicious

clairesut57's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A lovely crumble recipe, easy to make and tastes lovely. Highly recomended.

katiabh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was so delicious. I was also worried about the amount of liquid when I poured it in the dish. But trust the recipe as it does all get absorbed. I used port and don't regret it. It's so tasty.
I didn't use walnuts but added some oats to the crumble for texture. I also used self raising wholemeal flour.
My hubby absolutely loved it, together with my 8 yr old.

bakeursula's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This crumble really is delicious. The port adds a depth of flavour to the rhubarb. The self raising flour turns the crumble almost into a cake layer. There seems to be a lot of liquid when the rhubarb comes out of the saucepan but by the time it has finished in the oven it becomes thicker and more like syrup. Perfect!