Apple and Rhubarb Crumble Tart

This Apple and Rhubarb Crumble Tart is stewed apple and rhubarb baked on a crust of shortcrust pastry then topped with crumble mix. You can eat the tart hot with custard or cooled down like a slice of cake.

Updated 2026 · Recipe originally commissioned by Whitworths 

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You would think that a husband whose wife wrote a baking blog would delight in having new and exciting desserts.

Actually my husband has a few favourite things that he asks me to make repeatedly and always shows more interest in the familiar favourites than any new concoction. In fact, it’s fair to say that many new things I make get met with something closer to suspicion than enthusiasm.

It’s like if I ask him what was his favourite meal I ever made him, he’ll say the indian meal I made the very first time he came round to eat at my flat when we were first going out.

And I’m like, “and it’s all been downhill from there has it?”

Not necessarily, but my husband is certainly sentimental about the first time I cooked for him. He even referred to it in his wedding speech.

So my husband and Ted both like crumble but there’s a limit to how many times I can blog apple crumble.

Other crumble recipes I have already featured:

• Mini Blackberry Crumbles with Apple
• Forest Fruit Crumble with Apple
• Apricot Crumble Tarts
• Almond Crumble Topped Mince Pies

I guess five times in four years isn’t overkill but certainly I don’t blog crumble recipes as often as we eat them at home else you’d be sick of the sight of them.

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But I do like crumble, it’s such an easy pudding to make. I have a soft spot for hot puddings served with cold cream or ice cream. A nice big crumble made on a Sunday can provide dessert for most of the week.

Today’s crumble is a tart variety. I especially like crumbles done as tarts because you can pick them up and eat them like brownies without getting in (too much) of a mess.

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Crumble is also ideal for me to use some of this Whitworth’s fine demerara sugar for a light golden colour. If I wanted a more textured crumble I might use the standard demerara. In keeping with this being a lightning fast dessert, I have used pre-rolled pastry for this version however you can make your own shortcrust pastry if you prefer.

Print Recipe

Apple and Rhubarb Crumble Tart

Serves 8-10

Servings: 8

Equipment

• 8 x 12 inches baking sheet lined with baking parchment paper
• baking beans optional

Ingredients

• 100 g wholemeal flour
• 75 g plain flour
• 50 g wheatgerm optional - use more flour instead if you wish
• 100 g butter cut into cubes
• 50 g fine demerara sugar I used Whitworths
• 1 pack shortcrust pastry I used pre-rolled
• 1 cooking apple peeled and chopped into segments
• 5 sticks rhubarb cleaned and chopped into 4cm chunks.
• 50 g caster sugar I used Whitworths

Instructions

• Preheat the oven to 180c or gas 4. Remove the pre-rolled pastry from the fridge.
• Blend the flour, wheatgerm, sugar and butter using a quick whizz in the food processor. You can rub the mixture in with your hands if you prefer.
• Using a large saucepan, heat the chopped fruit and sugar with a couple of tablespoons of water. Cook over a low heat for around ten minutes until the fruit is starting to soften. Allow to cool slightly.
• Unroll the pastry and use it to line the baking sheet. Pinch around the edges to make a rectangular tart case. Line the tart case with more parchment paper and fill it with baking beans. Bake in the oven for 15 minutes.
• Remove the baking beans from the partially cooked tart case and decant the fruit into it. Cover with a generous layer of crumble mix. Sprinkle over some extra sugar if you wish.
• Bake for a further 15-20 minutes until golden brown. You can serve immediately with custard or allow to cool and serve on its own.

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For an alternative rhubarb sweet treat try Rhubarb Muffins.

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I am sending this apple and rhubarb crumble slice recipe to Ren’s Simple and in Season event which this month is hosted by Caroline at Cakes Crumbs and Cooking.