Rhubarb & almond crumble tart recipe | Good Food
A smarter version of the traditional rhubarb crumble, perfect for dinner parties - use ready-made dessert pastry to keep it simple, from BBC Good Food.
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Cooking tools:
- Tart pan
- Rolling pin
- Pie weights
- Kitchen scale
- Fine-mesh sieve
- Roasting pan
- Chef's knife
- Cutting board
- Oven
- Refrigerator
- Mixing bowl
- Spoon
- Aluminum foil
- Parchment paper
- Serving platter
Ingredients
- 375g pack shortcrust pastry
- a little plain flour
- 750g rhubarb sliced into thumb-size chunks
- 140g golden caster sugar
- juice 1 large orange
- ¼ tsp ground cinnamon
- 140g cold butter diced
- 100g ground almond
- 140g plain flour
- 175g light muscovado sugar
- handful flaked almonds
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