Rhubarb tart recipe
Use forced rhubarb for a classic, tender pink filling. A flaky pastry case filled with roasted rhubarb spread over a brown butter and ground almond base makes this a delicious teatime treat.
Keywords
- Recipes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.theenglishgarden.co.uk.
Cooking tools:
- Tart pan
- Kitchen scale
- Cooling rack
- Roasting pan
- Chef's knife
- Paring knife
- Cutting board
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Colander
- Aluminum foil
- Parchment paper
- Airtight container
- Oven
- Stove
- Refrigerator
- Freezer
Ingredients
- 450g rhubarb, trimmed
- 225g caster sugar
- 1⁄2 vanilla pod, split
- 1 tablespoon cornflour
- zest and juice of 1⁄2 orange (optional)
- 50g butter
- 20g plain flour
- 20g almond flour
- 40g caster sugar
- 1 egg
- 4 teaspoons whole milk
- 25g brown butter
- 400g rhubarb
- 55g caster sugar
- 1 teaspoon cornflour
- Strawberries
- Vanilla ice cream
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