Farmersgirl Kitchen

Rhubarb Bakewell Tart

A delicious crisp pastry tart filled with sweet roasted rhubarb and almond frangipane sponge

Dessert, Rhubarb | April 22, 2012 | By

There is some dispute as to whether there is a traditional food to celebrate May Day, I couldn’t find anything that was really definitive, however, rhubarb is plentiful in May so I have created a Rhubarb Bakewell Tart as my special dish for May Day. 

Making Rhubarb Bakewell Tart 

Around this time of year, our garden rhubarb becomes so plentiful that I am challenged to create different desserts to make the most of this seasonal favourite.  Now I may not win a prize for a very fine shortcrust pastry shell, but I’m not competing on the Great British Bake Off or Masterchef, this is a pastry shell to hold the rhubarb and the almond sponge. It’s a rustic farmhouse dessert rather than haute cuisine. 

 

Rhubarb Bakewell Tart
Serves 4
A shortcrust pastry base topped with sweetened roasted rhubarb and topped with almond flavoured sponge, this Rhubarb Bakewell Tart makes a nice change from the usual raspberry version.
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For the pastry
  1. 110 g plain flour
  2. 25 g vegetable fat
  3. 50 g butter
  4. 15 g caster sugar
  5. 1 egg yolk
For the Frangipane
  1. 55 g butter or margarine (I used Pure spread)
  2. 55 g caster sugar
  3. 1 large egg beaten
  4. 40 g ground almonds
  5. 15 g plain flour
For the Fruit
  1. 8 sticks of rhubarb, chopped into even sized pieces
  2. 50 g golden caster sugar
  3. 25 g flaked almonds to finish
Instructions
  1. Make the shortcrust pastry by rubbing the vegetable fat and butter into the flour until it resembles fine breadcrumbs. Add the egg yolk 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 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.
Make the frangipane
  1. Turn the heat down to 170C.
  2. Beat all the frangipane ingredients together until well combined and cover the rhubarb with the mixture.
  3. Scatter over the flaked almonds.
  4. Bake for about 25 minutes until the frangipane is risen and golden.
Notes
  1. As these are small tins, you can double up the ingredients to make two tarts. double up the pastry and filling and make a larger tart, or double up the pastry mixture and freeze half of the rubbed in mixture, adding the egg yolk when you are ready to use it at a later date.
Farmersgirl Kitchen https://farmersgirlkitchen.co.uk/
 

A delicious Rhubarb Bakewell Tart,, a crisp pastry shell filled with roasted rhubarb and almond frangipane

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Rhubarb Bakewell Tart served with custard

 
As this is a rustic farmhouse dessert, I would serve it warm with everyday custard. Of course, you could make a proper egg custard, or serve it with cream, yoghurt or ice cream, or even serve it as a cake with a nice cup of tea.  
 

How would you serve this Rhubarb Bakewell Tart and what will you make for May Day? 

 

Comments

  1. Leave a Reply

    Emmyw
    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

    Janice
    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

    Choclette
    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

    chilliandchai
    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

    Francesca
    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

    katscreamy
    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

    Lynne
    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

  10. Leave a Reply

    rhubarb fool
    June 4, 2017

    great except for not telling about the double pastry measurements until too late……

    • Leave a Reply

      Janice Pattie
      June 4, 2017

      ah sorry about that and thanks for letting me know. I’ll change the instructions. Hope you managed to find an alternative use for the extra pastry.

  11. Leave a Reply

    june
    July 13, 2017

    i always make pies or crumble but this sounds good i might make that today thank you

    • Leave a Reply

      Janice Pattie
      July 13, 2017

      How lovely of you to comment, June. It is really appreciated, I hope you enjoy the Rhubarb Bakewell Tart, it makes a nice change from pies and crumbles.

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