Anna’s Rhubarb Crumble Tart is a sweet and savory dessert that will leave you feeling satisfied. This recipe uses rhubarb, which is in season during the fall months. It also features walnuts, cinnamon, sugar, flour, salt, eggs, butter and vanilla extract to make this scrumptious tart.

This rhubarb tart recipe is made by Anna. It includes a crust, filling, and topping. The tart can be served warm or cold.

Chef Anna Olson’s wonderful kitchen has Rhubarb Crumble Tart on the menu, and she’s going to show you how to make it from scratch!

Follow the steps in the recipes below!


Crumble & Crust

  • 12 cup all-purpose flour (225 g) (plain flour)
  • 12 cup granulated sugar (100 g) (caster sugar)
  • 14 cup ground almonds (30 g) (almond meal)
  • 1 tbsp (12 g) light brown sugar, packed
  • 1 mL baking powder (14 tsp)
  • 14 teaspoon (1 mL) salt
  • 10 tbsp (150 g) unsalted butter, cooled and cut into cubes


  • 2 cups (500 mL) fresh rhubarb, chopped
  • 35 percent whipping cream, 1/3 cup (80 mL)
  • a single big egg
  • 1 yolk of an egg
  • 14 cup granulated sugar (50 g) (caster sugar)
  • 18 g all-purpose flour (2 tbsp)
  • 15 g crushed almonds (2 tbsp) (almond meal)
  • 5 mL vanilla extract (1 tsp)
  • 15 mL brandy (1 tbsp) (optional)


  • 1 12 cup (375 mL) 10% whipped cream (half-&-half)
  • 2 leaves of bay laurel
  • a dozen vanilla beans
  • 3 big yolks of eggs
  • 14 cup granulated sugar (50 g) (caster sugar)



  1. Preheat the oven to 350 degrees Fahrenheit (180 C).
  2. In a large mixing basin or the bowl of a stand mixer equipped with the paddle attachment, combine the flour, sugar, ground almonds, brown sugar, baking powder, and salt for the crust. Blend in the butter until the mixture has a rough, crumbly texture and the butter bits are no longer visible. Scoop 1 cup (140 g) crumble onto the bottom of an oiled pie dish (do not push in) or onto a parchment-lined baking sheet. Place the remaining crumble on a baking tray in an ungreased 9-inch (23 cm) removable-bottom fluted tart pan. Bake for 20-25 minutes, or until the crust begins to brown around the edges. Before filling the shell, let it to cool.
  3. Rhubarb should be spread over the bottom of the chilled crust. Cream, egg, egg yolk, sugar, flour, ground almonds, brandy (if used), and vanilla extract together in a mixing bowl. Pour this over the fruit (it will not fully cover the fruit) and top with the crumble that has already been cooked. Bake for approximately 30 minutes, or until the tart filling no longer jiggles in the middle (at 350 F/180 C). Allow the tart to come to room temperature before chilling it until ready to serve.


  1. In a small saucepot over medium heat, combine the cream with the bay leaves, scraped seeds, and vanilla bean pod. Reduce the heat to just below a simmer.
  2. Whisk the egg yolks and sugar together in a small bowl. Remove the vanilla bean pod from the cream and whisk in a little amount of it to the yolks, then slowly ladle in approximately half of the cream while stirring. Return this mixture to the saucepan and stir on medium-low heat for 3-4 minutes, or until it thickens enough to coat the back of a spoon. Cool to room temperature before straining into a dish and chilling thoroughly.


The tart may be served at room temperature or cooled. Serve with a dollop of Laurel Crème Anglaise on the side (recipe follows) The Crème Anglaise may be refrigerated for up to 4 days.


This recipe is for a rhubarb crumble tart that is delicious. It’s easy to make and has only 4 ingredients, including the crust. Reference: rhubarb recipe.

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