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The recipe below is as supplied (from the people behind Kellogg’s new Nature’s Pleasure baked cereal). I made a few changes. Rather than making my own pasty case I used a ‘Delia cheat’ ready-made one and, seeing as fresh rhubarb has yet to arrive around these-‘ere-parts,a mix of frozen fruits (blackberries, rhubarb, blackcurrants and plums) was substituted. Still good though.

rhubarb crumble tart

Nature’s Pleasure Rhubarb Crumble Tart

Prep Time: 2 hours, 20 minutes

Cook Time: 35 minutes

Total Time: 2 hours, 55 minutes

 Nature’s Pleasure Rhubarb Crumble Tart

An incredibly tasty Crumble Tart


  • 225g flour
  • 100g butter
  • 25g sugar
  • 1 egg
  • Small amount of milk to bind
  • Egg wash
  • 250g rhubarb
  • Pinch of ground star anise
  • Pinch of ground ginger
  • 150g sugar
  • Juice 1 orange
  • 100g flour
  • 100g dem sugar
  • 100g Nature’s Pleasure Cherry and Raspberry
  • 150g butter
  • Pinch of ground cinnamon


  1. Pastry – pulse together in blender, then roll out, line a 200mm tin, chill for 2 hours. Bake blind at 200c for 15-20 minutes. Then brush with egg wash and cook for extra 5 minutes
  2. Filling – put the rhubarb, spices, sugar and orange in a pan and cook until just soft. Spoon into the case
  3. Top – rub all together, spoon on top of the fruit. Bake at 180c for 12 minutes
  4. Serve with custard

rhubarb crumble tart


  1. This looks delish. I’m seeing so many rhubarb recipes lately- I can’t wait to try them all out!

  2. felicity says:

    delicious – after that brilliant spat on the Guardian, I’m surprised at you. Tart looks good though, I must grudgingly admit.

  3. Andrew says:

    If anyone has missed the ‘spat’ that Felicity is referring to – here is the link (you need to read the comments too)


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