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Rhubarb Tart

Easy Rhubarb Tart Recipe

Janice Pattie
A simple rhubarb tart recipe. Make your own shortcrust pastry or use all-butter readymade.
4.8 from 10 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine British
Servings 6
Calories 448 kcal

Equipment

  • 23 cm pie plate

Ingredients
 

For the shortcrust pastry

  • 180 g plain flour all-purpose flour
  • 40 g ground almonds
  • 50 g vegetable fat
  • 75 g butter
  • 30 g caster sugar superfine sugar
  • 1 pinch salt
  • 1 large egg

For the filling

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

To finish

  • 1 tbsp caster sugar
  • 1 tablespoon of milk

Instructions
 

To make the pastry

  • Make the shortcrust pastry by putting the fats, flour and ground almonds in a food processor and processing until it resembles fine breadcrumbs.
    pastry dough in food processor
  • Stir in the sugar and salt, then add the egg yolk and pulse to bring the mixture together. Knead only very lightly, then wrap in clingfilm and chill in the refrigerator for at least 20 minutes.
    Ball of pastry in cling wrap
  • Pre-heat the oven to 180C
  • Divide the pastry into two pieces. One piece of dough should weigh about 50 more than the other.
    rolling pin and pastry
  • Roll out the smaller piece of dough to fit the base of a 23 cm (9 in) pie plate
    Pastry on plate for Easy Rhubarb Tart Recipe

To make the filling

  • Mix together the sugar and cornflour in a large bowl and then add in the chopped rhubarb.
    Prepare the Easy Rhubarb Tart Filling
  • 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.
    Adding lid of Easy Rhubarb Tart
  • 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.
    Crimp and Trim the Tart
  • Brush the pastry with the milk and scatter over the dessertspoonful of caster sugar.
    Brush the tart with milk and sprinkle with sugar
  • Bake for 45 minutes until light golden brown.
    Rhubarb Tart

Video

Notes

If using ready-made pastry you will need 450g packet of all-butter shortcrust pastry. 
The cornflour helps to soak up the juices from the rhubarb and makes a delicious thickened sauce in the pie.
Serve with cream, custard, yogurt or ice cream

Nutrition

Calories: 448kcalCarbohydrates: 56gProtein: 6gFat: 23gSaturated Fat: 9gCholesterol: 62mgSodium: 114mgPotassium: 189mgFiber: 2gSugar: 29gVitamin A: 414IUVitamin C: 4mgCalcium: 73mgIron: 2mg
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