Rhubarb Bakewell Tart

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 rhubarb compote and topped with a frangipane almond sponge. 

Why make Rhubarb Bakewell Tart?

I am always looking for different ways to use rhubarb and this Rhubarb Bakewell Tart is extremely successful. I’ve replaced the traditional raspberry jam with a layer of roasted rhubarb. I think the sharpness of the rhubarb contrasts really well with the sweet almond sponge, even better than with raspberry jam.

What is Bakewell Tart? 

Bakewell Tart evolved from the Bakewell Pudding which was first made in 1860 in the beautiful old market town of Bakewell in Derbyshire.  A classic Bakewell Tart has a pastry case with a layer of raspberry jam and is topped an almond frangipane. 

According to local legend, the Bakewell Pudding was created when the cook at an inn in Bakewell accidentally put the egg mixture over the jam instead of mixing it into the pastry. Although the two desserts have similar ingredients they are different desserts.  

What ingredients do I need to make Rhubarb Bakewell Tart?

You only need a few standard baking ingredients to make this delicious tart. Here is what you need:

• plain (all purpose) flour
• ground almonds (almond flour)
• butter
• caster sugar
• eggs
• rhubarb 
• flaked (slivered) almonds

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions

What are ground almonds?

Almonds are mild creamy nuts which are ground into a flour which has the texture of sand. In this recipe there are ground almonds in both the pastry case and the almond sponge cake or frangipane.

Can I grind my own almonds?

If you can’t source ground almonds you can use a food processor or, a well cleaned, coffee grinder to grind up blanched almonds. Blanched almonds are the ones that are creamy white coloured without the brown outer skin.

What are flaked almonds?

Flaked almonds are thin slices or slivers taken from the whole nut. They make a nice crisp topping for a Bakewell tart, and echo the flavour of the almonds in the pastry and the almond sponge.

Can I use a plant-based spread instead of butter?

You can substitute a plant-based spread. However, I do advise that you use a full fat spread that is suitable for baking. Low fat spreads contain a lot of water and will not give you good results for baked goods.

What is Rhubarb? 

Rhubarb is actually a vegetable that is mainly served as a fruit. I know it seems strange but tomatoes are a fruit and we serve them as a vegetable, so perhaps it’s really not quite so strange after all!

Rhubarb has edible pink, red, or pale green stems and large dark green leaves. It has a tart flavour and is really too sharp to eat raw, but combine it with sugar and other ingredients and it has a delicious tangy taste that is ideal in desserts.

How do I grow rhubarb? 

Rhubarb is a hardy perennial plant that is easy to grow. It is grown from a crown, this is a thick rhizome that you plant just below the surface of the soil. Rhubarb plants like lots of moisture and It helps to mulch the plant to keep it from getting too dry.  You can safely compost rhubarb leaves but do not eat them as they are poisonous. Find out more about growing rhubarb from the Royal Horticultural Society.

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. 

When is rhubarb in season? 

Early forced rhubarb that is available from around the end of January. Forced rhubarb has pale pink stems and is tender and sweet. It gets these qualities because it has been grown in the dark.

You can force rhubarb at home by placing a special rhubarb pot or a large tall bucket over the rhubarb in your garden to keep it in the dark. The most famous forced rhubarb comes from a very specific area of West Yorkshire known as the Rhubarb Triangle!

Rhubarb continues to grow throughout the spring and summer. Garden rhubarb will be ready to pull from March until around July depending on where you live. However, as the season progresses the stems become tougher, especially if it has been dry.

Can I use frozen rhubarb to make Rhubarb Bakewell Tart?

Yes, rhubarb freezes really well. Roast it from frozen, you may need to roast it for a little longer to make sure that it is cooked all the way through.

How do I make pastry?

I make the pastry in a stand mixer or food processor because it’s quick and easy.  If you don’t have either of these, then rub the fat into the flour by hand until it resembles breadcrumbs, then add the remaining ingredients until the pastry comes together.

How do I line a tart tin?

Roll out the pastry thinly in a circle and line the tart tin.  Trim the pastry around the edge of the tin but leave enough to allow for a little shrinkage. Find out more in this video about how to line a tart tin and how to bake blind.

What does it mean to bake blind?

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.

Can I use ready made shortcrust pastry?

Yes, if you don’t have time or don’t want to make your own pastry you can certainly use ready made shortcrust pastry to line your tart tin.

Top Tips

• 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. 

How should I store the finished Rhubarb Bakewell Tart?

You can store the tart in a cake tin or lidded plastic container in a cool place. If you don’t have anything large enough, then wrap the the tart in aluminium foil. It will keep for up to 3 days although I doubt you’ll be able to keep it that long!

Can I freeze Rhubarb Bakewell Tart?

Yes, you can freeze the tart. Wrap it in aluminium foil and place it in a plastic freezer bag. You can keep the Rhubarb Bakewell Tart in the freezer for up to 3 months. You may like to cut the tart into slices and freeze those individually wrapped so that you can defrost as much as you need.

To defrost, remove the packaging and place the tart, or slices of tart, on a plate. You can defrost it overnight in the fridge or cover with a clean tea towel and defrost at room temperature for 3 – 4 hours. If you want to serve it warm then pop it in the oven at 180C for 20 minutes.

Vegetarian

This recipe is suitable for a vegetarian diet.

Gluten Free

This recipe contains wheat flour and is not suitable for a GF diet. If you would like to make a gluten free Bakewell tart then you can find a gluten free recipe at Gluterama.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Rhubarb Bakewell Tart?

You can serve the tart warm as dessert with custard, cream, clotted cream or ice cream. And it is also delicious to serve at room temperature, like a cake, with tea or coffee or as part of an afternoon tea.

More Rhubarb Desserts