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    Rhubarb and almond tart

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    Rhubarb and almond tart

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

    Serves: 8-10


    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 

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


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