Rhubarb Tart

Rhubarb Tart

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Servings: 8
Calories: 579


  • 2 lbs rhubarb cut into 2.5 cm (1 inch) pieces
  • 1.1 lb caster sugar
  • 4 oz butter
  • 3 eggs
  • 2 tbsps white wine
  • 9 oz plain flour
  • 2 tsps baking powder
  • 1/4 pint soured cream
  • 1 tsp ground cinnamon
  • 2 oz ground almonds
  • Icing sugar to dredge


  • Put the rhubarb into a bowl and sprinkle with 400 g (l4 oz) of the sugar. Cover and allow to stand for 1 - 2 hours.
  • Cream the butter with 90 g (3 oz) of the remaining sugar, until it is light and fluffy
  • Beat one of the eggs and add this and the wine to the creamed butter and sugar. Sift in the flour and baking powder and mix together well.
  • Knead the base mixture together until it forms a smooth dough. Wrap the dough in greaseproof paper and chill for 30 minutes in the refrigerator.
  • Roll out the dough on a lightly floured board and use it to line a well-greased, loose-based, or spring-clip, 25 cm (10 inch) round flan tin, pressing the pastry well into the base and up the sides of the tin.
  • Strain the rhubarb and arrange the pieces in the pastry case. Bake in a preheated oven, 180°C/350°F/ Gas Mark 4, for 30 minutes.
  • Beat together the cream and the remaining eggs and sugar. Stir in the cinnamon and ground almonds, mixing well to ensure they are thoroughly blended.
  • Remove the flan from the oven and pour the cream topping over the rhubarb. Return the flan to the oven and cook at the same temperature for a further 20-25 minutes, or until the topping is golden brown.
  • Ease the flan out of the tin and cool completely before dredging with icing sugar and serving.
Calories: 579 kcal
Carbohydrates: 94 g
Protein: 8 g
Fat: 20g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 100 mg
Sodium: 248 mg
Potassium: 413 mg
Fiber: 4 g
Sugar: 64 g
Vitamin A: 652 IU
Vitamin C: 9 mg
Calcium: 208 mg
Iron: 2 mg
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