Love crumble, can’t resist a pie? How about rolling the two into one and using the best new season’s Yorkshire forced rhubarb as well into this Rhubarb Crumble Tart. Almost too much to believe there could be so much deliciousness on one plate.
The tart makes a fabulous dessert or a great tea time delight, or well-deserved treat with a cuppa.
The tart takes a bit of making as you will need pastry, make a custard and a crumble too. But no worries, take it step by step and you will be so glad you did.
Rhubarb Crumble Tart Recipe
Published by Elaine Lemm
I am a former chef trained at the Ritz Escoffier School in Paris and was the owner of the renowned cookery school Cuisine Eclairée for 10 years with bases in the UK, Italy, France, and Sweden. I share my passion for food and cooking as a freelance writer and photographer and am the award-winning author of four food books. I have written for many leading titles, including five years writing about and developing recipes on British and Irish food for the New York Times Company, restaurant critic and columnist for the Yorkshire Post, BBC Good Food, Olive, Waitrose Food, Food 52 and many more. I was voted one of the top 50 food writers in the UK by The Press Gazette.
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