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Easy Rhubarb Tart Recipe

Janice Pattie
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.
4.82 from 11 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine British, Scottish
Servings 8
Calories 279 kcal

Equipment

  • 23 cm (9 in) pie plate
  • Food Processor
  • weighing scales
  • Measuring spoons
  • rolling pin
  • chopping board
  • Sharp knife
  • Pastry brush

Ingredients
 

For the shortcrust pastry

  • 180 grams plain flour all-purpose flour
  • 40 grams ground almonds
  • 125 grams butter
  • 30 grams caster sugar superfine sugar
  • 1 pinch salt
  • 1 large egg

For the filling

  • 300 grams rhubarb finely sliced
  • 125 grams caster sugar superfine sugar
  • 1 tablespoon cornflour cornstarch

To finish

  • 1 tablespoon caster sugar
  • 1 tablespoon milk

Instructions
 

To make the pastry

  • Put 180 grams (1¼ cups) plain (all purpose) flour, 40 grams (⅓ cup) ground almonds and 125 grams (½ cup) butter in a food processor. Process until it resembles fine breadcrumbs.
  • Stir in 30 grams (2 tablespoons) sugar and a pinch of salt, then add the egg and pulse to bring the mixture together. Knead only very lightly, then wrap in clingfilm (plastic wrap) and chill in the refrigerator for at least 20 minutes.
    shortcrust pastry dough in cling wrap.
  • Pre-heat the oven to 200℃/180℃ fan/375℉
  • Divide the pastry into two pieces. One piece of dough should weigh about 50 grams (2 ounces) more than the other.
    roll out pastry
  • Roll out the smaller piece of dough to fit the base of a 23 cm (9 in) pie plate

To make the filling

  • Wash 300 grams (2½ cups) of rhubarb and slice finely.
  • Mix together 125 grams (½ cup) caster sugar and 1 tablespoon cornflour in a large bowl and then add the chopped rhubarb and stir to mix. Spoon the rhubarb, sugar and cornflour mixture into the pie plate.

Assemble the tart

  • Roll out the lid for the tart to be slightly larger than the plate.
  • Brush the edge of the pastry that is on the plate with milk Lay the top of the tart over the fruit and trim and crimp the edge. Make two holes in the middle of the tart top to let out the steam.
  • Brush the pastry with the milk and scatter over 1 tablespoon of caster sugar.
  • Bake for 45 minutes until golden brown.
  • Serve warm with ice cream, custard or cream. Or let it cool to room temperature and serve in slices with a cup of tea or coffee.

Notes

If using ready-made pastry you will need 450g packet of all-butter shortcrust pastry. 
 

Nutrition

Calories: 279kcalCarbohydrates: 42gProtein: 5gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 44mgSodium: 77mgPotassium: 146mgFiber: 2gSugar: 22gVitamin A: 309IUVitamin C: 3mgCalcium: 54mgIron: 1mg