Rhubarb and Ginger Bakewell - Recipe | Folláin
Inspired by spring rhubarb and the classic Bakewell tart, this is a comforting, gently spiced twist on a traditional favourite.
Ingredients
- For the shortcrust pastry: 110g of plain flour
- 25g of caster sugar
- 50g cold of butter (cubed)
- Pinch of of salt
- 1/2 of beaten egg (plus 2 tsp cold water if needed)
- For the frangipane filling: 50g of butter (softened)
- 40g of caster sugar
- 1 of egg
- 25g of ground almonds
- 40g of plain flour
- ½ tsp of baking powder
- 3–4 tbsp of Folláin Rhubarb & Ginger Jam
- To serve (optional): of Icing sugar (for dusting)
- Dollop of of freshly whipped cream
- 2 tbsp of Stewed rhubarb
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