Rhubarb & almond crumble tart

Rhubarb & almond crumble tart

A smarter version of the traditional rhubarb crumble, perfect for dinner parties - use ready-made dessert pastry to keep it simple

Difficulty and servings

Moderately easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 30 mins

Method

  1. Heat oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured surface, then line a 23cm tart tin with it. Chill in the fridge.
  2. Tip the rhubarb into a roasting tray with the sugar and juice, then toss together. Cover with foil, then bake for 30-40 mins. Tip into a sieve over a bowl, then reserve the syrup. While the rhubarb is cooking, press a sheet of baking paper into the tart case, tip in baking beans, then bake for 20 mins. Remove beans and paper, then bake for 10 mins more.
  3. Rub the topping ingredients, except the almonds, together until crumbly. When the case is cooked, lower oven to 180C/ fan 160C/gas 4. Spoon the rhubarb evenly over the case and crumble over the topping. Scatter with almonds, then bake for 20 mins. Leave the tart until just warm, then turn out and serve with the rhubarb syrup and some crème fraîche.
Try

Rhubarb & apple sauce

Cook 1 finely chopped shallot in a little oil until soft. Add 3 peeled and chopped apples, 3 chopped rhubarb sticks, 2 tbsp sugar and 2 tbsp cider vinegar. Simmer with the lid on for 20-25 mins until softened. Great with roast pork.

Tip

For a simpler dessert, the roasted rhubarb is delicious served warm with vanilla ice cream and shop-bought shortbread

PER SERVING

545 kcalories, protein 7g, carbohydrate 65g, fat 30 g, saturated fat 12g, fibre 3g, sugar 39g, salt 0.42 g

Recipe from Good Food magazine, March 2009.

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Latest comments and suggestions

  • Binder photo Louise

    15 March 2009

    Louise rated and commented on this recipe

    5 stars

    Wow! This is easily the best pudding I have made in a long time. Really really good! I forgot to serve the rhubarb syrup so it may be even better with it! I served it with vanilla ice cream.

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  • Binder photo Rachana

    15 April 2009

    Rachana rated and commented on this recipe

    5 stars

    I didnt find ready made dessert pastry so I used shortcrust and it worked just as well. Also tried recipe with just apples and was equally delicious. The Streusel topping really makes this dish.

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  • Binder photo carol

    18 April 2009

    carol rated and commented on this recipe

    5 stars

    This was really good, second helpings all round. I used shortcrust pastry and added some strawberries which worked very well and added a bit of extra flavour. I didn't use all the topping though.

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  • Binder photo julie

    11 August 2009

    julie rated and commented on this recipe

    4 stars

    made a recipe similar to this last week,from the 2004 calender,but instead of almonds it was roasted chopped hazelnuts and it tasted great.

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  • Binder photo Rocklobster

    08 May 2010

    Rocklobster rated and commented on this recipe

    4 stars

    This was brilliant. Like Louise, I also forgot the rhubarb sauce but it really didn't matter. We had it with custard on a cold day - perfect.

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  • Binder photo AliceHole

    23 June 2010

    AliceHole rated and commented on this recipe

    5 stars

    Just delicious! I used short crust frozen pastry and couldn't get hold of the flaked almonds, but it was still a triumph. All my family (including 2 fussy children!) and some friends who dropped round loved it.

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  • Binder photo Jo

    05 April 2011

    Jo rated and commented on this recipe

    5 stars

    Great dessert - v delicious & everyone loved it

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  • Binder photo kimberlyg

    09 April 2011

    kimberlyg rated and commented on this recipe

    4 stars

    completly messed up the crumble but was still very tastey.

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  • Binder photo Sarah

    03 May 2012

    Sarah rated and commented on this recipe

    5 stars

    Quite expensive to make but absolutely FAB! Really delish and a very impressive dessert for a dinner party. Highly recommend. Oh yes, I handed round the sauce but no one wanted any. Doesn't really need it if served with cream (or similar).

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  • Binder photo Sue

    17 May 2012

    Sue rated and commented on this recipe

    5 stars

    Absolutely delicious; dinner guests loved it too!

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  • Binder photo glyniD

    19 April 2013

    glyniD rated and commented on this recipe

    5 stars

    Made this for a dinner party with friends and they all loved it! Made my own dessert pastry tho!! Not a scrap left, would definately make it again

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  • Binder photo Louis Hill

    15 May 2013

    Louis Hill rated and commented on this recipe

    5 stars

    Made this for an evening pudding and used seasonal pears and added no sugar, instead of the rhubarb. Tasted fantastic, especially the moreish streusel topping!

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Difficulty and servings

Moderately easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 30 mins

Ingredients

  • 375g pack dessert pastry
  • a little plain flour
  • 750g rhubarb , sliced into thumb-size chunks
  • 140g golden caster sugar
  • juice 1 large orange

FOR THE STREUSEL TOPPING

  • ¼ tsp ground cinnamon
  • 140g cold butter , diced
  • 100g ground almonds
  • 140g plain flour
  • 175g light muscovado sugar
  • handful flaked almonds
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PER SERVING

545 kcalories, protein 7g, carbohydrate 65g, fat 30 g, saturated fat 12g, fibre 3g, sugar 39g, salt 0.42 g

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