A simple rhubarb tart recipe. Make your own shortcrust pastry or use all-butter readymade.
4.8 from 10 votes
Prep Time 10mins
Cook Time 45mins
Total Time 1hr5mins
23 cm pie plate
For the shortcrust pastry
180gplain flourall-purpose flour
30gcaster sugarsuperfine sugar
For the filling
300grhubarb finely sliced
125gcaster sugar superfine sugar
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.
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.
Pre-heat the oven to 180C
Divide the pastry into two pieces. One piece of dough should weigh about 50 more than the other.
Roll out the smaller piece of dough to fit the base of a 23 cm (9 in) pie plate
To make the filling
Mix together the sugar and cornflour in a large bowl and then add in the chopped rhubarb.
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 the dessertspoonful of caster sugar.
Bake for 45 minutes until light golden brown.
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