Rhubarb & almond crumble tart

Rhubarb & almond crumble tart

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(29 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


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



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

  • 140g golden caster sugar
  • juice 1 large orange



    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 is a dairy product made from separating whole milk or cream into fat and…

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


  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, questions and tips

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OLOV's picture
19th Apr, 2020
It was good, but I expected more, I don't know, but something was incomplete in this tart....anyway, it was delicious. I've used the advice below and reduced the sugar quantity, and worked well.
24th Mar, 2019
I used orange pastry left over from Xmas mince pies (recipe from this website), an excellent pastry that always gets compliments. I cut the sugar in the syrup to 50g, and the sugar in the streusel to 100g and it was excellent and just the right amount of sweetness as there's also sugar in the pastry
2nd Apr, 2018
This went down extremely well. And was really easy to make. I'd have liked the syrup more syruppy tho.
23rd May, 2016
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.
15th May, 2014
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!
28th Mar, 2014
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.
26th Jun, 2013
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.
10th Jun, 2013
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
15th May, 2013
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!
19th Apr, 2013
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


3rd Aug, 2015
Could frozen rhubarb be used for this recipe and if so would it be used straight from frozen or thawed first
23rd May, 2016
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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