Rhubarb Bakewell Tart

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

Baking, 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://www.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? 

 

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Emmyw
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Emmyw

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 🙂

Karen S Booth
Guest

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

Janice
Guest

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.

Choclette
Guest

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

Gillian Holmes
Guest
Gillian Holmes

I would make rhubarb tart

chilliandchai
Guest

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!

Anne
Guest
Anne

Rhubarb Crumble with Cream or Custard

Kathleen Hooper
Guest
Kathleen Hooper

I think id make asparagus & cheese souffle

Baking Addict
Guest

It would have to be rhubarb and custard cupcakes.

Rainie Bish
Guest
Rainie Bish

I would make rhubarb muffins

Greensleeves
Guest
Greensleeves

A lemon drizzle cake, as it is such a sunny cake.

yummychooeats.com
Guest

looks delish! I would eat that 😉

Francesca
Guest

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.

Aga Girls
Guest
Aga Girls

elderflower presse jelly with fresh soft fruit

carol
Guest
carol

Lovely recipe! Yum yum yum. I can't think of a British traditional recipe for May Day but how about a Finnish recipe Tippaleivät which are like a sweet doughnutty type snack.

You can see a recipe for them here http://scandinavianfood.about.com/od/pastryrecipes/r/Finnishfritters.htm

I'm hoping to blog about these next week xx

katscreamy
Guest
katscreamy

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

Lynne
Guest
Lynne

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

sista-t
Guest
sista-t

Rhubarb and cinnamon crumble mmmmm

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rhubarb fool
Guest
rhubarb fool

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

june
Guest
june

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

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