Rhubarb and almond tart

  • Vegetarian


350g shortcrust pastry, defrosted if frozen
400g rhubarb, trimmed and cut into short lengths
225g golden caster sugar, plus 1 tbsp for sprinkling
150g unsalted butter, softened
2 large eggs
100g ground almonds
1 tsp baking powder
½ tsp vanilla powder
50g plain flour, plus extra for rolling


1. Preheat the oven to 200°C, gas mark 6. Roll the pastry out thinly and use to line a deep 23cm fluted tart tin. Prick the base, line with baking parchment, fill with baking beans and cook for 15 minutes, then remove the beans and parchment and bake for a further 5 minutes, until the pastry is cooked through.

2. Meanwhile, toss together the rhubarb and 75g sugar. Put the mixture in an ovenproof dish and bake for 10-15 minutes, until the rhubarb is just tender but still holding its shape. Turn the oven down to 180˚C, gas mark 4.

3. Using electric beaters, whisk together the butter, eggs, almonds, baking powder, vanilla powder, flour and remaining 150g sugar, until very soft. Place ½ the rhubarb in the base of the pastry case. Spread the almond mixture over the top, then scatter over the remaining rhubarb. Sprinkle with the extra 1 tbsp sugar and bake for 45 minutes, until golden (cover loosely with foil if it starts to brown on top). Leave to cool, then slice and serve with a spoonful of crème fraîche, if liked. SF 

This recipe first appeared in the Harvest section of Waitrose Food, February 2017 issue. Download the Waitose Food app for the full issue

  • Preparation time: 15 minutes
  • Cooking time: 1 hour 5 minutes
  • Total time: 1 hour 20 minutes

Serves: 8-10

Nutritional Info

Typical values per serving:

Energy 1,951kJ
Fat 28.1g
Saturated Fat 14.5g
Carbohydrate 46.3g
Sugars 26.5g
Protein 7.3g
Salt 0.3g
Fibre 2g

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4 stars

Average user rating Based on 23 ratings

This recipe was first published in Wed Feb 01 14:31:18 GMT 2017.