Crumble Apple and Rhubarb Tart

Crumble Apple and Rhubarb Tart

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Course Dessert
Cuisine Irish
Servings 6


  • 1 apple sliced
  • 2 sticks rhubarb sliced
  • 2 tbsp. brown sugar
  • 50 g butter
  • ½ lemon juice
  • 1 sweet pastry sheet rolled
  • 1 egg wash made with 1 egg yolk and 1 tbsp. milk
  • 50 g plain flour
  • 50 g caster sugar
  • 50 g butter softened
  • 50 g porridge oats
  • 1 tsp baking powder


  • Preheat the oven to 165˚C.
  • In a sauté pan, over medium heat, melt the brown sugar with 50g butter and add the rhubarb, and apple and lemon juice. Simmer for 5 minutes until the apple are cooked through and the rhubarb has started to breakdown.
  • In the meantime, line a tart tin with the sweet pastry. Keep refrigerated until needed.
  • Next, in a bowl, Sift the flour with the caster sugar, 50g of butter, porridge and baking powder. Combine together until the mixture resembles crumbles.
  • Add the apple and rhubarb mixture in the cooled pastry base and brush the edges with egg wash. Sprinkle the crumble over to cover the tart.
  • Carefully place in the oven and cook for 40-45 minutes until the pastry is cooked through.
  • Remove from oven and leave aside for 10-15 minutes for the tart to settle.
  • serve warm or at room temperature with some extra whipped cream.
  • Apple and Rhubarb crumble Tart
Keyword apple, crumble, Kevin Dundon, rhubarb, tart

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