Farmersgirl Kitchen

Rhubarb Tart

A slice of Quick an d Easy Rhubarb Tart

I made a Quick and Easy Rhubarb Tart tonight.  Life has been a bit hectic, what with our son’s wedding, and there has not been much time for cooking or blogging. However the rhubarb waits for no one so this is simplest of rhubarb desserts, perfect for when you don’t have much time.  

Quick and Easy Rhubarb Tart

To make the bake really simple, I used pre-made shortcrust pastry.  You can now get all butter shortcrust pastry which is really rather good and, while I would make my own pastry when I have time, it really does need to rest in the fridge before baking and the ready made pastry is ready to go.  I mix the rhubarb with the sugar and some cornflour, this trick helps to soak up the juices from the rhubarb and thickens into a delicious sauce.  It also helps to prevent the pastry on the bottom of the pie from getting too soggy. 

Visit my Rhubarb Collection for all the rhubarb recipes from Farmersgirl Kitchen 

Quick and Easy Rhubarb Tart
Serves 6
A simple rhubarb tart using ready made pastry
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Prep Time
10 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
10 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. 1 x 450 g packet of all butter shortcrust pastry
  2. 500 g rhubarb cut into even sized pieces
  3. 200 g caster sugar + 1 dessert spoonful
  4. 1 tablespoon cornflour
  5. 1 tablespoon of milk
Instructions
  1. Pre-heat the oven to 180C
  2. Divide the pastry into two pieces, the base should be 200 g and the lid 250 g.
  3. Roll out both pieces and line the base of a 23 cm (9 in) pie tin.
  4. Mix together the sugar and cornflour in a large bowl and then add in the chopped rhubarb.
  5. Pile the rhubarb, sugar and cornflour mixture into the pie dish.
  6. Brush the edge of the pastry with milk
  7. Lay over the larger piece of pastry, crimp the edges and make two holes in the middle to let out the steam.
  8. Brush the pastry with the milk and scatter over the dessertspoonful of caster sugar.
  9. Bake for 45-60 minutes until light golden brown.
  10. Serve with cream, custard, yogurt or icecream
Notes
  1. The cornflour helps to soak up the juices from the rhubarb and makes a delicious thickened sauce in the pie.
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quick and easy rhubarb tart recipe, ideal when you don't have time

 
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I hope you enjoy making and eating this quick and easy rhubarb pie, the same technique can be used with many different fruits including gooseberries, blackcurrants, blackberries, apples and cherries, so there can always be pie on your table. 
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  1. Wendy
    May 22, 2010

    Nothing wrong with Jus-Rol- I always have some in the freezer. Perfect for making something quickly and well… and your tart looks very well indeed! I could quite fancy a slice now!

  2. MaryMoh
    May 22, 2010

    Congrats Janice, on your son's wedding! There must be so much celebrations going on. Love your rhubarb tart, especially with ice cream. Enjoy your weekend!

  3. Chele
    May 22, 2010

    Yum!

  4. LDH
    May 22, 2010

    Looks very tasty! I'd love to have a piece right now!

  5. Charlene
    May 23, 2010

    That's funny because I made a rhubarb crumble last night! Mmm, rhubarb!

  6. Angelnorth
    May 23, 2010

    Mmm, I made a rhubarb crumble yesterday while my folks were here! Your tart looks lovely!

  7. Mary
    May 24, 2010

    What a gorgeous tart! Our weather in Oregon turned this weekend and we are not only damp, its cold. My husband adores rhubarb. I'll have to make your tart for him. I hope you are having a great day. Blessings…Mary