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Home » Dessert » Easy Rhubarb Bakewell Tart

April 22, 2012 By Janice Pattie 40 Comments

Easy Rhubarb Bakewell Tart

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Easy 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 a rhubarb compote and topped with a frangipane almond sponge. 

A slice of Rhubarb Bakewell Tart

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. 

rhubarb stems

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

pastry dough in food processor

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.

Ground almonds

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. 

Ball of pastry in cling wrap

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. 

pastry and rolling pin

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. 

pastry case filled with baking beans

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.

Roasted rhubarb

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

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. 

Mixing the ingredients for the tart

Make the Frangipane

Mix together the butter, sugar, ground almonds, plain flour with a larg beaten egg. 

Rhubarb Bakewell Tart

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 

Easy Rhubarb Bakewell Tart with custard

Serving suggestion

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 dessert

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. 

Easy Rhubarb Tart serve with ice cream

 

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. 

dessert in glass bowls

Rhubarb Fool is one of the top ways to serve rhubarb as a cold dessert.  I add orange zest to my Rhubarb and Orange Fool, because the zesty flavours of orange bring out the rhubarb flavour too. 
 

More Bakewell Inspired Recipes

Mince Pie Bakewell Squares – The Baking Explorer

Gluten-Free Bakewell Tart – Gluterama

Raspberry Bakewell Traybake – A Mummy Too

Easy Rhubarb Bakewell Tart
 

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A slice of Rhubarb Bakewell Tart

Rhubarb Bakewell Tart

Janice Pattie
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.
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine British
Servings 4
Calories 625 kcal

Equipment

  • 16 cam tart tin

Ingredients
 

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

To finish

  • 25 g flaked almonds to finish

Instructions
 

  • 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.

Notes

Without a Food Processor
Rub the fats into the flour with your fingers, stir in the ground almonds then add the egg and bring the pastry together with a knife, then proceed as per the recipe. 
Quantities
As this recipe is made for quite a small tin (16 cm), you can double up the ingredients to make two tarts or to make a larger tart in a 25cm tart tin. 

Nutrition

Calories: 625kcalCarbohydrates: 58gProtein: 11gFat: 41gSaturated Fat: 20gCholesterol: 158mgSodium: 214mgPotassium: 304mgFiber: 4gSugar: 32gVitamin A: 874IUVitamin C: 6mgCalcium: 136mgIron: 3mg
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Filed Under: Baking, Dessert, Spring, Vegetarian Tagged With: bakewell tart, rhubarb, tart

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Reader Interactions

Comments

  1. Emmyw says

    April 22, 2012 at 9:44 am

    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 🙂

    Reply
  2. Karen S Booth says

    April 22, 2012 at 9:45 am

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

    Reply
  3. Janice says

    April 22, 2012 at 9:48 am

    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.

    Reply
  4. Choclette says

    April 22, 2012 at 1:36 pm

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

    Reply
  5. Gillian Holmes says

    April 22, 2012 at 4:38 pm

    I would make rhubarb tart

    Reply
  6. chilliandchai says

    April 22, 2012 at 4:39 pm

    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!

    Reply
  7. Anne says

    April 22, 2012 at 4:43 pm

    Rhubarb Crumble with Cream or Custard

    Reply
  8. Kathleen Hooper says

    April 22, 2012 at 8:23 pm

    I think id make asparagus & cheese souffle

    Reply
  9. Baking Addict says

    April 22, 2012 at 9:45 pm

    It would have to be rhubarb and custard cupcakes.

    Reply
  10. Rainie Bish says

    April 23, 2012 at 9:12 am

    I would make rhubarb muffins

    Reply
  11. Greensleeves says

    April 24, 2012 at 2:18 pm

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

    Reply
  12. yummychooeats.com says

    April 25, 2012 at 2:25 pm

    looks delish! I would eat that 😉

    Reply
  13. Francesca says

    April 26, 2012 at 6:19 pm

    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.

    Reply
  14. Aga Girls says

    April 27, 2012 at 5:55 pm

    elderflower presse jelly with fresh soft fruit

    Reply
  15. carol says

    April 28, 2012 at 5:11 pm

    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

    Reply
  16. katscreamy says

    May 1, 2012 at 7:01 pm

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

    Reply
  17. Lynne says

    May 4, 2012 at 9:36 pm

    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

    Reply
  18. sista-t says

    May 6, 2012 at 10:22 pm

    Rhubarb and cinnamon crumble mmmmm

    [email protected]

    Reply
  19. rhubarb fool says

    June 4, 2017 at 12:05 pm

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

    Reply
    • Janice Pattie says

      June 4, 2017 at 2:48 pm

      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.

      Reply
  20. june says

    July 13, 2017 at 4:06 pm

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

    Reply
    • Janice Pattie says

      July 13, 2017 at 7:20 pm

      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.

      Reply
  21. Veronica says

    March 12, 2020 at 6:57 pm

    That looks yummy. I remember my Dad growing his own rhubarb in the garden and my Mum used to make rhubarb and apple pie. I’ve never tried baking with rhubarb myself though, but your insructions look so easy, I’d love to try and make this.

    Reply
    • Janice Pattie says

      March 12, 2020 at 9:16 pm

      Thank you, Veronica. What great memories you have of rhubarb, I think it’s because it’s the first thing that comes through in the garden or allotment that we treasure it so much.

      Reply
  22. Kat (The Baking Explorer) says

    March 12, 2020 at 9:14 pm

    I love bakewell tart and I love rhubarb so this is my perfect dessert!

    Reply
    • Janice Pattie says

      March 12, 2020 at 9:22 pm

      Aw thank you, almonds work really well with rhubarb.

      Reply
  23. Cat | Curly's Cooking says

    March 14, 2020 at 7:48 am

    This sounds so delicious! What a great idea!

    Reply
    • Janice Pattie says

      March 14, 2020 at 8:44 am

      Thank you, I’m always looking for different ways to serve rhubarb.

      Reply
  24. Karen says

    March 14, 2020 at 9:38 am

    Such a lovely rhubarb recipe Janice and I remember when we did the Big Rhubarb Recipe Link Up! We had over 60 recipes! I love rhubarb and ours is ready for cutting in the garden. Karen

    Reply
    • Janice Pattie says

      March 14, 2020 at 11:15 am

      Thank you. Yes, so many lovely recipes were shared.

      Reply
  25. Jo Allison / Jo's Kitchen Larder says

    March 15, 2020 at 9:39 am

    I do love rhubarb and bakewell tart equally and what a great idea to bring them together. Gorgeous looking rustic tart!

    Reply
    • Janice Pattie says

      March 15, 2020 at 12:26 pm

      Thanks, Jo. Rustic is definitely my style, it’s all about the taste!

      Reply
  26. Chloe Edges says

    March 16, 2020 at 10:30 am

    I love a good mash up!

    Reply
    • Janice Pattie says

      March 17, 2020 at 7:30 am

      Thanks, Chloe

      Reply
  27. Michelle Rolfe says

    March 17, 2020 at 10:20 am

    Well I know where I’m heading for Sunday lunch if this bakewell tart is on offer! Looks and sounds amazing Janice! I’ll bring the custard!:-) Thanks for linking up to #CookBlogShare. Michelle

    Reply
    • Janice Pattie says

      March 17, 2020 at 12:09 pm

      Thank you, Michelle. I’ll get the roast on too!

      Reply
  28. Eb Gargano says

    March 18, 2020 at 4:33 pm

    Oooh, yum! I love rhubarb and I love bakewell tarts so this one definitely gets a thumbs up from me!

    Reply
    • Janice Pattie says

      March 18, 2020 at 7:27 pm

      Thank you, I love a Bakewell tart.

      Reply
  29. Alene says

    April 7, 2021 at 4:35 pm

    I wonder if anyone has tried this gluten free? I adore rhubarb and am always looking for ways to prepare it. Thank you!

    Reply
    • Janice Pattie says

      April 7, 2021 at 4:39 pm

      Hi, Alene. I haven’t tried to make this gluten-free. However, I’m sure you would find a Gluten-Free Bakewell Tart recipe if you search the internet, then simply substitute the rhubarb filling for the usual raspberry filling. I hope that helps.

      Reply

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