Rhubarb crumble with scoop taken out

Rhubarb crumble

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(179 ratings)

Prep: 20 mins Cook: 1 hr


Serves 4

Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud.

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal440
  • fat18g
  • saturates11g
  • carbs68g
  • sugars42g
  • fibre3g
  • protein4g
  • salt0.67g


  • 500g rhubarb, chopped into chunks the length of your thumb



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

  • 100g golden caster sugar
  • 3 tbsp port (optional)

For the crumble topping

  • 140g self-raising flour
  • 85g butter, chilled



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

  • 50g light brown muscovado sugar
  • 50g chopped walnuts (optional)



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…


  1. Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using. 

  2. 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.

  3. Heat oven to 200C/180C fan/gas 6.

  4. To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.

  5. Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.

  6. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.

  7. Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.

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Comments, questions and tips

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5th May, 2019
Delicious! The port takes this crumble to a new level. Will definitely make again as we have lots of rhubarb this year. Note to self: I reduced the sugar in the rhubarb by half and it was sweet enough for us.
4th May, 2019
I love this recipe but have been experimenting to make the crumble taste more crunchy as a delicious topping. I cook the crumble separately first. I use slightly more flour 160g and slightly more butter 70g. Rub in the same and add 2tbs of portage oats and chopped walnuts and a good tsp of ground cinnamon. Make sure to well grease a flat tin, spread out evenly without thin edges and bake in the oven for 20 mins. Cook the fruit for less time. 10 mins does it. Add one more spoonful of alcohol and leave it standing whilst the topping is cooked. Then place fruit in a dish and top with cooked crumble. It should be slightly crunchy but not burnt. Then it’s ready to cook, when ready for 10 to 15 mins on 150 oven. Try it, you won’t be disappointed.
Ian Francis's picture
Ian Francis
6th Apr, 2019
Excellent dessert. Made mine using a mix of rhubarb and plums. Only problem was the time/temperature stated is wrong. Needs longer to properly cook the topping. Came out almost raw under the browned top. Pity.
Elizabeth Leicester's picture
Elizabeth Leicester
26th May, 2018
Ooh this is so simple and so tasty. I cooked the rhubarb for only 10 minutes before putting it under the crumble. The chopped nuts I used were hazelnuts. Lovely pudding.
15th Mar, 2018
Gregg's nan I salute you!!
Charlotte S
20th Jan, 2018
Great recipe! I left out the port and added a bit of cinnamon, but otherwise followed the recipe exactly and it was really delicious.
15th Jan, 2018
Absolutely gorgeous we also added 50g of groud almonds to the topping u must try it!!!
11th Jun, 2017
Fist time ever growing my own rhubarb and found this to try, we all loved it I did add port but only 1.5 tbs and I added some strawberries like suggested previously for last 3min. I also didn't have walnuts so used flaked almonds it was perfect.
1st May, 2017
Very simple to make - followed the recipe almost to the letter (I used Marsala wine rather than Port) and it was sublime! No-one in my household likes rhubarb however so, (un)fortunatley... I've got the whole lot to myself!!!
1st May, 2017
Added some vanilla extract and a few Blueberries for extra flavor. Was super delicious!!


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