I have many recipes on my blog using rhubarb. There’s rhubarb tart, rhubarb bars and rhubarb Bircher muesli. However, this crumble tart is definitely my favourite.

Really make an effort to use this seasonal ingredient. It’s definitely underestimated and under-appreciated in my opinion.

Hope you enjoy!

Amy x

Ingredients
For the pastry:
160g cold butter, cubed
225g plain flour
2 1/2 tbsp caster sugar
1/2 tsp mixed spice
1 egg, beaten

For the filling:
Stewed rhubarb

For the crumble:
100g plain flour
30g wholemeal flour
30g porridge oats 
90g butter
1/4 tsp mixed spice
100g dark brown sugar
50g caster sugar

Method
Preheat the oven to 200C.

To make the pastry, rub together the butter and flour until it resembles rough breadcrumbs.

Stir in the mixed spice and sugar.

Make a well in the centre of the dry ingredients and gradually add in the egg to form a smooth dough.

Roll out the dough and line a fluted, loose-bottom dish.

Cover the pastry with greaseproof paper, fill with baking beads and blind-bake for 20 mins in the preheated oven.

Fill the pastry case with rhubarb and bake uncovered while making the topping.

To make the crumble, rub together the flours, oats and butter until it resembles rough breadcrumbs.

Stir in the mixed spice and sugars.

Cover the rhubarb filling with the crumble and bake for a further 30-40 mins.