Rhubarb Tart

add to your favouritesClick to add
Rhubarb Tart
to your Favourites...
Add Rhubarb Tart to Favourites

This delicious and slightly unusual tart gives this vegetable great credit. It makes for a wonderful dinner party dessert or afternoon tea in the early summer months.


Preparation Time: 40 minutes - 1 hour.
Cooking Time: 25 minutes.
Serves: 8 small tarts


  1. Make the sweet pastry.
  2. Make the frangipane by putting the butter and sugar into a mixing bowl and beating them together until they are thoroughly combined and light in colour and texture. Then add the eggs. adding the eggs
  3. Mix in the eggs until they are thoroughly combined, then put in the flour and almonds. adding the dry ingredients
  4. Mix the mixture until it is combined, then pour in the Amaretto or brandy and stir that in. the frangipane
  5. Take the pastry out of the fridge and roll it out on a floured work surface to a thickness of about ½cm. Then cut out disks of the pastry large enough to line your tart tins(i.e. the size of the base of the tin plus the height of the tin), put the pastry into the tin, mould it to the shape of the tin and trim off any excess pastry. We used 10cm tins. the pastry lined tins
  6. Pipe or spoon some of the frangipane into the pastry lined tins. Then put them into the fridge to chill. the frangipane piped into the pastry case
  7. Cut the vanilla pod in half lengthways and put it with the remaining sugar, the raspberry’s and the lemongrass into a large saucepan. the infusion ingredients
  8. Put in the water, bring the mixture up to the boil and then turn it down to a simmer for 15 minutes. the simmering raspberries
  9. Cut the rhubarb into roughly 7cm pieces. the chopped rhubarb
  10. Put the rhubarb into the pot with the raspberries turn off the heat and leave it to infuse for 2 hours.
  11. After 2 hours, take the rhubarb pieces out of the pot and put them onto a piece of kitchen paper to drain. draining the rhubarb
  12. Heat the oven to 170°c.
  13. Place the rhubarb pieces on to the top of each tart and put them onto a baking tray and then into the oven. Bake the tarts for 25 minutes. the rhubarb sticks on top of the tart
  14. Strain the reduced raspberry syrup through a sieve into a small bowl. the reduced raspberry syrup
  15. Using a pastry brush, brush some of the syrup over the tops of the baked tarts to glaze them. the glazed rhubarb tart
  16. Serve. the finished rhubarb tart, cut in half and placed at a jaunty angle
Back to top

Useful Information

Can it be frozen? Yes for 1 month.
Can it be prepared in advance? Yes, it can be finished up to three days in advance.
Will leftovers be nice? Very.


- You can make this tart all year round because it works very well with frozen rhubarb! But it is generally better to have fresh in season rhubarb.

Recipe Options
Units of Measurement
  • Weight
  • grams
  • lb
  • Volume
  • litres
  • pint (GB)
  • pint (US)
  • pint (AUS)
  • Small Measures
  • ml
  • teaspoons
  • teaspoon (AUS)
  • Distance
  • cm
  • inches
  • Temperature
  • °c
  • °f
Print this page