Rhubarb & almond crumble tart

Rhubarb & almond crumble tart

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(19 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins

More effort

Cuts into 10 slices
A smarter version of the traditional rhubarb crumble, perfect for dinner parties - use ready-made dessert pastry to keep it simple

Nutrition and extra info

Nutrition: per serving

  • kcal545
  • fat30g
  • saturates12g
  • carbs65g
  • sugars39g
  • fibre3g
  • protein7g
  • salt0.42g
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Ingredients

  • 375g pack dessert pastry
  • a little plain flour
  • 750g rhubarb, sliced into thumb-size chunks
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 140g golden caster sugar
  • juice 1 large orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the streusel topping

  • ¼ tsp ground cinnamon
  • 140g cold butter, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g ground almond
  • 140g plain flour
  • 175g light muscovado sugar
  • handful flaked almonds

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.

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Comments (17)

vicki_g's picture
5

I made this to take to a gathering and got so many compliments for it, I almost blushed! I made my own sweet pastry and it went very well, not going soggy even though I'd made it the day before. The syrup was delicious and I could drink that alone. The combination of orange and rhubarb was a pleasant change from ginger too.

sussexgirl's picture
5

Made this for a dinner party but as individual tarts and didn't bother with the syrup.
It was light and tasty and went down very well as there were barely any crumbs left on the plates!

laxtitute's picture
5

This is a really delicious tart, and the rhubarb is definitely the main feature of the dish unlike other rhubarb recipes. The rhubarb flavour is perfect, tart enough but not too sour, and the sweetness in the crumble topping balances it perfectly. I made sweet shortcrust pastry which worked great, and the tart was easy to make yet people were impressed with it. The rhubarb syrup was a wonderful extra touch too. I would definitely recommend people make this tart.

15april92's picture

Made this yesterday and it turned out delicious. I'm a big rhubarb fan and often make rhubarb cake or crumble. Made my own sweet shortcrust pastry and served it with ice cream and the syrup.

woodytess's picture
5

Absolutely fantastic! Best buddy thought it was the tastiest tart I have ever made. The syrup is delicious, and lovely served with vanilla ice- cream. Yum!

Louis Hill's picture
5

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!

glynid's picture
5

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

smunday's picture
5

Absolutely delicious; dinner guests loved it too!

tonedeaf's picture
5

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).

Kbrooke61's picture
4

completly messed up the crumble but was still very tastey.

hamishmum's picture
5

Great dessert - v delicious & everyone loved it

alicekh's picture
5

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.

carodarcy's picture
4

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.

jul34es's picture
4

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.

carolseed's picture
5

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.

Rachabn's picture
5

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.

lulrick's picture
5

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.

Questions (2)

dorothymcmillan's picture

Could frozen rhubarb be used for this recipe and if so would it be used straight from frozen or thawed first

vicki_g's picture
5

I'm a bit late answering, but I've only just made this. I don't see any reason why you can't use frozen rhubarb, though I would tend to use it defrosted, and it would be better if it had been frozen in shape and not too mushy. If it hadn't been cooked in the orange syrup though, it wouldn't have quite as good a flavour.

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