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Rhubarb and almond tart

Bright pink forced rhubarb brings a welcome splash of colour to dreary winter days. The rhubarb is grown indoors in warm, dark conditions that force the shoots to grow quickly in search of light.

  • Timer Prep 45 min
    Cook 60 min
  • Chart 280.0 cal/
  • Chef hat Medium


Chill and dice the butter. Zest the lemons. Trim and cut the forced rhubarb into 5cm lengths.

For the Pastry

For the Filling

And the rest...

  1. 1 Heat the oven to 190°C/375°f/gas 5 (170°C for fan ovens).
  2. 2 To make the pastry, sift the flour into a large bowl and rub in the butter to form fine breadcrumbs.
  3. 3 Stir in the ground almonds and icing sugar, then 2-21⁄2 tbsp cold water per cake being made.
  4. 4 Bring the mixture together to form a firm dough. Knead briefly and wrap in clingfilm. Chill for 20 minutes. Move on to the next step while you wait.
  5. 5 Meanwhile, arrange the rhubarb in a single layer in a roasting tin. Scatter over half of the demerara sugar and roast for 10-12 minutes, until just tender then set aside to cool slightly.
  6. 6 Roll out the pastry and use to line one lightly greased 23cm loose-bottomed flan tin per cake. Line with baking parchment and baking beans, and bake for 15 minutes.
  7. 7 Remove the paper and beans and return to the oven for a further 5 minutes.
  8. 8 Whisk the eggs and caster sugar together in a bowl until doubled in volume.
  9. 9 Fold in the soured cream and lemon zest until just combined, then pour into the pastry case until it’s three-quarters full.
  10. 10 Carefully spoon the rhubarb pieces over the top and bake for 20-25 minutes, until pale golden and set.
  11. 11 Scatter over the remaining demerara sugar. Leave to stand for 5 minutes.
  12. 12 Serve warm with Greek-style yogurt.
  • Average per serving
  • Calories 280.0kCal
  • Fat14.7g
  • Saturated6.9g
  • Salt0.23g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg