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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
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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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