Easy Rhubarb Tart

This Easy Rhubarb Tart is a sweet shortcrust pastry pie filled with a simple mixture of rhubarb, sugar, and cornflour It’s a classic fruit pie or tart baked on an ovenproof plate, perfect for a spring or summer dessert.

Why should I make Easy Rhubarb Tart?

Fruit pies and tarts are a staple of Scottish bakeries particularly rhubarb and apple plate pies. The distinctive sweet and tart flavours of a rhubarb tart is a classic and full of nostalgic memories as well as being a delicious dessert. It’s straightforward to make a rhubarb tart with this recipe and it’s sure to be a big hit with all your family and friends.

What ingredients do I need to make Easy Rhubarb Tart?

Most of the ingredients you need you will probably already have in your larder or fridge. Here is what you need:

• Rhubarb
• Plain (all purpose) flour
• Ground almonds
• Butter
• Egg
• Sugar
• Salt
• Cornflour (corn starch)
• Milk

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

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, but combined with sugar and other ingredients it has a delicious tangy taste. 

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.

How do I grow rhubarb? 

Rhubarb is grown from a crown.  This is a thick rhizome which 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. 

Do I need to use ground almonds in the pastry?

I use ground almonds in sweet pastry because it helps with the texture of the pastry. They make the pastry very short, which means it will crumble when you eat it. The pastry does not taste strongly of almonds and I think it enhances the taste of the tart. The ground almonds also make the pastry easier to work with and also help it to remain soft when baked.

If you don’t want to use ground almonds in your pastry then replace the ground almonds with the same quantity of flour. The pastry will still be excellent, it’s really a matter of preference.

Can I use ready made pastry?

Homemade shortcrust pastry is quite easy to make, especially if you have a food processor.  However, if you don’t feel confident about making pastry or simply don’t have time, then buy a ready-made all-butter shortcrust pastry to make your Rhubarb Tart.

Do I need to blind bake the pastry for Easy Rhubarb Tart?

No, you don’t need to blind bake the pastry. Everything for this pie bakes together.

Can I use an alternative to butter?

I use butter in this pastry because it adds a lovely flavour. You can use alternative fats such as shortening (vegetable fat) or block baking margarine. At a push, you can use a full-fat soft spread, but the pastry will not be as crisp.

Can I make the pastry by hand?

I use a food processor to make my pastry but you certainly can make it by hand. Put the flour, salt and butter into a bowl and rub the butter into the flour until the mix is like fine breadcrumbs. Stir in the ground almonds and add the water to bring the mixture together into a dough.

What kind of sugar should I use in the Rhubarb Tart?

I use white caster (superfine) sugar in the pastry, with the rhubarb filling and to sprinkle over the top of the pastry. You can use granulated white sugar but it does have larger crystals and I prefer the finer crystals of caster sugar because they dissolve more easily.

Why should I add cornflour to the Rhubarb Tart filling?

I add cornflour to the rhubarb as it soaks up some of the juices from the fruit.  This means that the pastry does not go soggy and you also get a slightly thickened juice in your pie filling. 

Can I use Rhubarb Compote as a filling for the tart?

If you prefer a smoother filling for your tart or you happen to have some rhubarb compote already, then it makes an ideal filling for a rhubarb tart. Just make sure that the compote is completely cooled before spooning it onto the pastry.

What kind of plate should I use to make the pie?

I use a 23 cm (9 in) ovenproof glass plate. You can use any plate as long as you are sure that it is ovenproof. The last thing you want is for the plate to shatter in the oven and ruin your pie.

Can I make Easy Rhubarb Tart ahead of time?

There are several ways that you can get ahead in making Rhubarb Tart. You can make the pastry in advance and store it in the fridge for up to 48 hours. You can also keep the compete but unbaked tart in the fridge 24 hours in advance of baking.

Once the tart has been baked you can keep it in an airtight container for a day or two. After that the tart will be less good, but you can refresh it in the oven for 10 minutes to crisp up the pastry.

Can I freeze the Rhubarb Tart?

You can freeze the pie for up to 3 months. Cover it well with foil and then place in a large freezerproof plastic bag. Defrost overnight in the fridge then reheat as above.

Vegetarian

This recipe is suitable for vegetarians.

Gluten Free

The pastry for this pie contains wheat flour which is not gluten free. You can substitute a gluten free shortcrust pastry recipe.

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

How should I serve Easy Rhubarb Tart?

I serve the tart warm or at room temperature with cream, ice cream, Greek yogurt or custard. You can also eat the tart at room temperature with a cup of tea or coffee.

Make more fruit tarts

I hope you enjoy making and eating this Easy Rhubarb Tart.  The same pastry can be used with many different fruits including gooseberries, blackcurrants, blackberries, apples, and cherries, so there can always be pie on your table. 

More Rhubarb Dessert Recipes