Pic of Rhubarb tart

Rhubarb tart

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Rhubarb tart

Pudding & Cake Serves 10 35 min
You could use this to fill a puff pastry case for a tart that's fragile, but mouth-wateringly light, or a shortcrust pastry case for something a bit more substantial and robust. Bake for about 30 minutes at 190°C/Gas 5, until the pasty is golden and the filling just set.


  • 250g shortcrust pastry
  • 500g rhubarb
  • 150g caster sugar
  • 4 egg yolks
  • 150g butter
  • 150g ground almonds
  • 6 egg whites


Prep time: 5 min
Cooking time: 30 min
  • Step 1

    Preheat oven to 220°C/Gas 7. Roll out the pastry and fill a tart tin. Chill. Cut the rhubarb into 5mm pieces and mix with half the sugar.
  • Step 2

    Mix the egg yolks with the butter, remaining sugar and almonds, then add the rhubarb.
  • Step 3

    Finally whisk the egg whites and then fold into the rhubarb mixture. Fill the pastry case and bake for 20 minutes.

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