Recipe: Rhubarb Tart

Rhubarb Tart Large
Make the most of your autumn crop of rhubarb with our easy-to-follow recipe for rhubarb tart. 


  • 4-5 rhubarb stalks - trimmed and chopped, or 50g frozen rhubarb
  • 105g unsalted butter
  • 105g sugar
  • An additional 3 tbsp sugar  
  • 140g all-purpose flour 
  • 2 large eggs, lightly beaten
  • 1 tsp lemon juice
  • 2 tsp ground cinnamon  

How to make: 

  • Pre-heat your oven to gas mark4 or 180°C and butter an 10-inch round pan
  • Add the rhubarb, 2 tbsp of sugar, lemon juice and the cinnamon into a bowl and mix together. Spread evenly in the pan. 
  • Melt the butter into a saucepan over a medium heat for around seven minutes. 
  • Cook until golden, taking care not to burn. 
  • Pour the clear, browned butter into a mixing bowl.
  • Gently stir 105g sugar, the eggs and flour into the butter until everything blends together to create a batter.
  • Apply the batter evenly over the rhubarb mix. 
  • Sprinkle the remaining 3 tbsp of sugar over the batter. 
  • Bake for 40-45 minutes, until lightly golden and crusty.
  • Slice and serve warm or at room temperature, with vanilla ice cream.  

Leftover rhubarb?

Don't forget you can freeze leftover rhubarb and make this tart using frozen rhubarb too!

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