This simple Rhubarb Bakewell Tart recipe is a variation on a classic and delicious British dessert. The tart has a sweet almond shortcrust pastry shell filled with a rhubarb compote and topped with a frangipane almond sponge.
Bakewell Pudding or Bakewell Tart?
Bakewell Tart is properly known as Bakewell Pudding and was first made in the beautiful old market town of Bakewell in Derbyshire in 1860 and uses raspberry jam as the fruit layer.
According to local legend, the cook at an inn in Bakewell accidentally put the egg mixture over the jam instead of mixing it into the pastry, and created the Bakewell Pudding. The two names for this dessert are now used interchangeably, although the people of Bakewell stick firmly to their pudding.
What is Rhubarb?
Rhubarb is a hardy perennial plant with pink, red or pale green stems that are most often used in desserts like crumbles and pies.
It has a tart flavour and is too sharp to eat raw, so combine it with sugar and other ingredients and it will bring a delicious tangy taste to your recipe.
How do you grow rhubarb?
Rhubarb is grown from a crown. This is a thick rhizome that is planted just below the surface of the soil.
Rhubarb plants like lots of moisture and you need to mulch the plant to keep it from getting too dry.
When is rhubarb in season?
The best rhubarb is available in Spring. The earliest rhubarb you can buy is forced, this means it has been grown in the dark. Forced rhubarb has pale pink stems and is tender and sweet.
Rhubarb grows throughout the summer but as the season progresses the stems become tougher.
My garden rhubarb
I have several well-established crowns of rhubarb in my garden. They have been in the garden for at least 50 years and pop up every year providing lots of delicious rhubarb stalks.
How to make Easy Rhubarb Bakewell Tart
Full instructions and all quantities are contained in the recipe card at the end of this article
Make the pastry
Make the pastry in a food processor because it’s quick and easy. If you don’t have a food processor then rub the fat into the flour by hand until it resembles breadcrumbs, then add the egg and cold water until the pastry comes together.
I add ground almonds to the pastry for the Rhubarb Bakewell Tart but if you don’t have enough then add the equivalent amount of flour.
Chill the pastry
Bring the pastry together into a dough and knead lightly for only a minute, then wrap in film and put in the fridge for at least 20 minutes.
Line the tart tin
Roll out the pastry and gently lift it into the tart tin. Leave a bit more around the edge because pastry shrinks a little when it bakes. Trim off any excess once the pastry has been blind baked.
Blind Bake the pastry case?
Place a piece of baking parchment onto the pastry and top with baking beans or dried peas, beans or rice.
Bake blind for 15-20 minutes, then remove the paper and beans and bake for another 5 minutes. Remove from the oven and leave to cool.
Why do you Blind Bake your pastry case?
Blind baking simply means baking the pastry shell before filling it. If you put a wet filling into an unbaked pastry case the base is unlikely to cook properly and you will get a ‘soggy bottom’ rather than a crisp bite of buttery crust.
Make the Rhubarb Filling
Wash your rhubarb and cut it into 3 cm lengths. All the rhubarb pieces should be about the same size because they will then cook evenly.
Lay the pieces of rhubarb in a single layer in an ovenproof dish and sprinkle with sugar and roast for about 15 minutes until the rhubarb is tender
- Roast the rhubarb at the same time as you blind bake the pastry case
- To test if the rhubarb is done, push the tip of a sharp knife into the rhubarb, it should be soft and yield easily.
Make the Frangipane
Mix together the butter, sugar, ground almonds, plain flour with a larg beaten egg.
Assemble the Rhubarb Bakewell Tart
- Drain the liquid from the roasted rhubarb and place the pieces of rhubarb in the base of the pastry case.
- Cover with the frangipane mixtures
- Sprinkle with flaked almonds
- Bake for about 25 mintes until the frangipane is risen and golden
Serve this simple Rhubarb Bakewell Tart warm with custard (creme anglaise), cream or ice cream. You can also serve it cold in small slices with tea or coffee.
More Rhubarb Dessert Recipes from Farmersgirl Kitchen
Rhubarb Cheesecake Bars are a delicious combination of flavours and textures. The base is a bit like a flapjack, sweet, crisp and oaty and it is topped with a creamy rhubarb cheesecake.
This Easy Rhubarb Tart recipe creates a really delicious dessert from simple ingredients. Make your own melt in the mouth shortcrust pastry or use ready-made all-butter pastry for an even quicker fix.
More Bakewell Inspired Recipes
Mince Pie Bakewell Squares – The Baking Explorer
Gluten-Free Bakewell Tart – Gluterama
Raspberry Bakewell Traybake – A Mummy Too
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Rhubarb Bakewell Tart
- 16 cam tart tin
For the pastry
- 90 g plain flour
- 20 g ground almonds
- 25 g vegetable fat
- 50 g butter
- 15 g caster sugar
- 1 egg yolk
For the Frangipane
- 55 g butter or margarine
- 55 g caster sugar
- 1 large egg beaten
- 40 g ground almonds
- 15 g plain flour
For the Fruit
- 300 g rhubarb trimmed
- 50 g golden caster sugar
- 25 g flaked almonds to finish
- Make the shortcrust pastry by putting the fats, flour and ground almonds in a food processor and procssing until it resembles fine breadcrumbs. Add the egg yolk and pulse to bring the mixture together.
- Knead only very lightly, then wrap in clingfilm and chill for at least 20 minutes.
- Roll out and line a 17cm diameter deep pie tin and put some baking paper inside then fill with baking beans.
- 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.
For the Rhubarb
- 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
- Drain the liquid from the rhubarb and place it in thebase of the flan.
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.
- Bake for about 25 minutes until the frangipane is risen and golden.
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