Call 01737 823304

Rhubarb Crumble Tarts

Quick, easy and delicious rhubarb crumble tarts. Simply irresistible served warm with ice cream, clotted cream or custard. A wonderful use of seasonal fresh rhubarb or take advantage of the earlier 'forced rhubarb' season.


  • 2 sheets ready to roll pastry
  • 600 g rhubarb
  • 120 g caster sugar
  • 2 tbsp cornflour
  • 1 tsp vanilla extract
  • 1/2 tsp ground ginger
  • Juice of ½ a lemon
  • For the crumble topping
  • 120 g 120g plain flour
  • 120 g 120g Demerara sugar
  • 60 g 60g rolled oats
  • 60 g 60g unsalted butter (cut into small cubes)
  • Ice cream, clotted cream or custard


  1. Preheat the oven to 200°C
  2. Cut out 6 discs from the pastry and press into the individual tart tins (or alternatively make one large tart), poke with a fork all over the base and blind bake in the oven for 10 minutes.
  3. Chop the rhubarb into 2.5cm/1in pieces mix with the caster sugar, cornflour, vanilla, ginger and lemon juice. Cook in a saucepan on a low heat for 5-6 minutes until the rhubarb is tender. (If using forced rhubarb, the mixture will only need 2-3 minutes).
  4. For the crumble topping – mix the flour, sugar and oats together in a large bowl and gentle rub in the butter using your fingertips until the mixture resembles moist breadcrumbs.
  5. Spoon 2 tables spoons of the rhubarb mixture into the pastry cases and top with a generous amount of the crumble mix.
  6. Plan the tarts in the oven for 15 minutes or until golden brown.
  7. Serve with ice cream, clotted cream or custard.



Preparation time

20 minutes.

Cooking time

30 minutes.

Type of dish