Farmersgirl Kitchen

Rhubarb Bakewell Tart and a Giveaway!

Uncategorized | April 22, 2012 | By

There is some dispute on line as to whether there is a traditional food to celebrate May Day.  However, although some recipes appear, there doesn’t seem to be any one dish that defines May Day.

I decided that I would try to create a seasonal dish to celebrate May Day and I’d like you to do the same.

Applicances Online have agreed to give one of you £30 of Amazon Vouchers for telling me what your May Day Dish would be.  Enter using the Rafflecopter widget at the bottom of this post.

May Day Rhubarb Bakewell Tart 

Shortcrust Pastry

225g plain flour
50g vegetable fat
100g butter
25g caster sugar
2 egg yolks
55g butter or margerine (I used Pure spread)
55g caster sugar
1 large egg beaten
40g ground almonds
15g plain flour
8 sticks of rhubarb, chopped into even sized pieces
50g golden caster sugar

25g flaked almonds to finish

1. Make the shortcrust pastry by rubbing the vegetable fat and butter into the flour until it resembles fine breadcrumbs. Add the egg yolks and bring the mixture together.  Knead only very lightly, then wrap in clingfilm and chill for at least 20 minutes.

2. Roll out and line a 17cm diameter deep pie tin (the pastry will line two of these tins, you need to double up the fruit and frangipane to fill two though) and put some baking paper inside then fill with baking beans.

3. Blind bake at 200C for 20 – 25 minutes.  Remove the beans and paper and bake for a further 5 minutes until the base is baked through and the pastry is golden brown.  Leave to cool for 10 minutes.

4.  Place the rhubarb and sugar and in a baking dish and place in the oven while the flan is blind baking.  Roast until just soft but not mushy.

5. Fill the base of the flan with rhubarb, try not to get too much juice on the base of the flan or it will go soggy.

6. Make the frangipane.  Turn the heat down to 170C.  Beat all the frangipane ingredients together until well combined and cover the rhubarb with the mixture.  Scatter over the flaked almonds.

7.  Bake for about 25 minutes until the frangipane is risen and golden.

Serve warm with custard.

So what would you make to celebrate May Day?

Apologies if your comment does not show, it will still be counted through the Rafflecopter widget.  I’m having a little bit of trouble with the Google ‘no follow’ ettiquette!


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  1. Leave a Reply

    April 22, 2012

    Your tart looks delicious! This is a great idea for a comp too! I'd love to hear what everyones suggestions are at the end 🙂

  2. Leave a Reply

    Karen S Booth
    April 22, 2012

    My may Day dish would be Elderflower and Gooseberry Fool,which I will be sharing my blog this year! Karen

  3. Leave a Reply

    April 22, 2012

    Thanks Emma – I'll do a round up when the comp is finished.

    Ah Karen – I knew you would have a May Day dish up your sleeve or at least on your blog! Thanks for entering.

  4. Leave a Reply

    April 22, 2012

    This looks so delicious, What a great idea and that top photo is fantastic. Better get my thinking cap on!

  5. Leave a Reply

    April 22, 2012

    I have an elderflower recipe to try out, if it works that will be a good MayDay celebration blog! Asparagus & goat cheese tart also to make an appearance. I love rhubarb and yours looks fab, another one to try!

  6. Leave a Reply

    Rainie Bish
    April 23, 2012

    I would make rhubarb muffins

  7. Leave a Reply

    April 26, 2012

    Really lovely idea. I will definitely be giving your Rhubarb Bakewell a go. I do one with fresh raspberries at the bottom but Rhubarb would be just as good.

  8. Leave a Reply

    May 1, 2012

    oh, think i already posted through that damned rafflecopter thing?? hope i did anyway. i'm @katscreamy on the twit

  9. Leave a Reply

    May 4, 2012

    I tend to associate May Day with elderflower but as rhubarb is also in season it's a perfect excuse to make a rhubarb crumble especially when the weather is as bad as it is this year

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