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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
Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine British
Servings 4
Calories 625 kcal


  • 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

To finish

  • 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.


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. 
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. 


Calories: 625kcalCarbohydrates: 58gProtein: 11gFat: 41gSaturated Fat: 20gCholesterol: 158mgSodium: 214mgPotassium: 304mgFiber: 4gSugar: 32gVitamin A: 874IUVitamin C: 6mgCalcium: 136mgIron: 3mg