Rhubarb crumble with scoop taken out

Rhubarb crumble

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(157 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
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  • 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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17th Jun, 2012
Scrumm Yummm!!
17th Jun, 2012
Lovely! I used sloe gin instead of port, walnuts give an extra crunch. Will be making again soon.
6th Jun, 2012
Did exactly what i was told to do in the recipe and it was fantastic - I just left the port out ( didn't have any otherwise i would have used ) My 6 year old son (who is a little picky with his food) absolutely devoured a bowl full - Will defo be cooking this again
4th Jun, 2012
a fantastic recipe very ,very tasty
22nd May, 2012
My husband and I arent big fans of sour puddings and after bringing in a crop of rhubarb from the garden i was at a loss of what to do with it. I tried this recipe out on a whim thinking if we didnt like it, it would be ok as we didnt have to buy the rhubarb! However! Its now gone into my all time fave recipies book! Was deliciously tender rhubarb and the port really gave it some depth, not sour at all either and the the topping was lovely and crisp, i added hazelnuts to the crumb for extra crunch! Lovely, 5*
15th May, 2012
Very yummy with home grown rhubarb, could not help going back for more
14th May, 2012
This was so yummy. I used dark rum instead of port and left out the nuts too because I didn't have any. I have made a few times now and will continue making it.
12th May, 2012
OK, I had to substitute a couple of things owing to 'what I had in the cupboard'. I only had white caster sugar, dark brown muscovado, and ground almonds. Had no port, or anything else, so used water! However, the rhubarb was from my own allotment, and this is the 1st time I've made something from it this year. (My Mum has already made jam with it). Made today, put in two little oval bowls, and had half each of one bowl with some vanilla ice cream, and, well, this is THE best rhubarb crumble I have EVER had. Cheers Greg's Nan xxxxxx
9th May, 2012
I made this the other day for my wife and kids. It was beautiful. Soft and delicate flavour with that extra crispy topping. I did'nt use as much port as in recipe just two teaspoons, I probably would have liked more but was a bit nervous as all kids eating it. The youngest being just 3yrs!! Fantastic recipe though and thanks Greg! I know it's one of your own favourites!
24th Apr, 2012
Totally yum yum yum, banging desert choice!! Mmmm-mm.


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