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Rhubarb Crumble Tarts

Rhubarb Crumble Tarts

serving size icon
Serves 24


  • 1 pack of sweet short pastry


  • 3 cups finely diced rhubarb
  • 4 tablespoons sugar
  • 1 Tbsp each: Cornflour, Water


  • 3 Tbsp Flour
  • 2 Tbsp Sugar
  • ½ teaspoon ground ginger
  • 2 tablespoons butter, cut into small cubes


Preheat the oven to 170ºC. Spray 2 x 12-hole mini muffin pans generously with oil.

Take walnut-sized balls of the pastry and toss them in flour. Press the pastry balls into the base and sides of the prepared pans (if using ready-made pastry, use a 6cm round cutter). Refrigerate for 30 minutes.

To prepare the rhubarb filling, place all the ingredients in a glass bowl and mix them together until well combined. Microwave for 2-3 minutes until softened. Stir and set aside to cool.

To make the crumble, place the flour, sugar and ginger in a bowl. Rub in the butter with your fingertips.

When ready to bake, fill the pastry cases generously with the rhubarb filling. Place a spoonful of the crumble mixture on top.

Bake in the preheated oven for about 20 minutes until the pastry is golden and firm. Leave the tarts to cool in the pans before transferring them to a cooling rack.

This recipe was sent in by The Foodtown 55 October/November 2010 of Gourmet Food Publishing.


Qty Price
Edmonds Sweet Short Pastry Block
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Rhubarb Bunch
arrow icon exclamation icon Out of stock Out of stock
Countdown Butter Salted
arrow icon exclamation icon Out of stock Out of stock
Chelsea White Sugar $2.70 ea club price $3.60 non club member
$2.70 ea club price $3.60 non club member


Qty Price
Countdown Caster Sugar $1.40 ea
$1.40 ea
Edmonds Cornflour Fielders $1.59 ea
$1.59 ea
Countdown Plain Flour $2.00 ea
$2.00 ea
Greggs Ginger Ground $2.10 ea
$2.10 ea