Rhubarb crumble with scoop taken out

Rhubarb crumble

  • 1
  • 2
  • 3
  • 4
  • 5
(176 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Apr, 2012
Totally yum yum yum, banging desert choice!! Mmmm-mm.
23rd Apr, 2012
22nd Apr, 2012
UNBELIEVABLE. The port is wonderful with the rhubarb and the walnuts in the crumble are a must! One of my favourite desserts.
19th Apr, 2012
I made this yesterday and it was lovely, I didn't have light muscavado so I used light demerara instead for the topping and it was sooo easy and sooo good with some clotted cream ice cream!
16th Apr, 2012
The rhubarb was too wet and covered the top of the crumble. So annoyed as have a super chef friend for dinner and now we have a soggy crumble for dessert. Not pleased!
16th Apr, 2012
The rhubarb WAS too wet and topped the crumble, so no nice crispy crumble, very annoyed as have super dooper chef friend to dinner.
15th Apr, 2012
Wow i am now a rhubarb convert. The fruit cooked like this was more delicious than the topping. Well done to greg wallaces nan
15th Apr, 2012
Omitted the walnuts and added half a tsp of ground ginger to the rhubarb.
14th Apr, 2012
a prefectly easy and simple crumble
11th Apr, 2012
I use this recipe with braeburn/ pink lady apples - works a treat also used sherry instead of port and added a dash of angusturas for spice!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?