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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jayneboos's picture
15th Aug, 2015
wow, absolutely delicious I used my rhubarb from the garden, I didn't have any port left so I used sherry, also only had pecan nuts left in the cupboard , but wow couldn't compare with the recipe above but boy o boy this was soo delicious it all seem to go together nicely every one asked for more .........
1st Jun, 2015
Amazing - I cooked this at the weekend. I used a nip of aged Trinidadian golden rum rather than port, and chopped pecan nuts rather than walnuts, I don't know how it compared to the original recipe but everyone loved it!
27th May, 2015
Followed the recipe slavishly the first time (and glad i did). I think the port adds to the depth of taste. Definitely a do again recipe. (Watch the rhubarb like a hawk though, turns mushy as soon as your back is turned)
Frantic Flapjack
12th May, 2015
Instead of simmering in the pan, I roasted my rhubarb as per the recipe for Roasted Rhubarb on this site. This helps to keep the shape and tastes lovely. I also used about 800g rhubarb. The walnuts in the topping were really good. A very good crumble!
10th May, 2015
I used flaked almonds instead of walnuts, very nice will certainly make this again.
4th May, 2015
Absolutely delicious! And quick and easy to make. I used more rhubarb (720g) as the recipe states as I'd been given this from a friend's garden so used all of it. Glad I did. I didn't use the port and used oats for the topping rather than walnuts. Would def make again. I also made the custard. Gorgeous!!!!!! The custard was quick and easy.
19th Apr, 2015
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." :-)
8th Apr, 2015
Just made this now, with the port - I don't really like alcoholic deserts but this didn't taste alcoholic at all, just enhanced the flavour. I added quite a few tea spoons of ginger to the crumble - enough so you could just taste - and a few oats also. End result - one of the best desserts I have made. I did this for my parents-in-law who love rhubarb and they think this is the best dessert ever - not a bad endorsement?@?!
17th Jan, 2015
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 !
22nd Sep, 2014
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.


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