Rhubarb & Almond Crumble
Rhubarb & Almond Crumble

Rhubarb & Almond Crumble

A sumptuous dinner party winner from the new Tate & Lyle Golden & Brown Sugar 30 Best Loved Recipes book. Any favourites are transformed into delicious dishes that you will want to make time and time again. Available in newsagents, WHS Stores, Asda, Sainsbury’s and Co-op.




15 mins


40 mins


for the topping

  • 250g plain flour
  • 125g ground almonds
  • 375g Tate & Lyle Dark Soft Brown Sugar 
  • 200g rolled oats
  • 100g flaked almonds
  • 2tsp mixed spice
  • 250g butter (softened)

for the rhubarb

  • 800g fresh rhubarb (chopped into 1cm pieces)
  • 2tsp cornflour
  • 125g Tate & Lyle Golden Caster Sugar

to serve

  • Cream, ice cream or crème fraîche


  1. Preheat the oven to 160°C/325°F/Gas Mark 3.
  2. To make the topping, place all the dry ingredients in a large mixing bowl and stir well. Add the butter and bring together with your hands into rough crumbs.
  3. Divide the rhubarb between eight ramekins or into one large oven proof dish.
  4. Mix the cornflour with the Tate & Lyle Caster Sugar and sprinkle it evenly over the fruit. Spread the crumble topping over the fruit and press down very gently.
  5. Bake in the oven for 40 minutes. Serve with cream, ice cream or crème fraîche.


Why not add a vanilla twist to your crumble by sweetening the rhubarb with a few tablespoons of our delicious vanilla and rhubarb jam? You can find the recipe here.