Get all of the ingredients for this Rhubarb Bakewell Tart Recipe from Duck’s Farm Shop! Perfect for eating out in the garden in the sunshine!
Serves 10 – 12. Time 90 minutes.
- For the pastry, combine the sugar and butter together, before adding the flour and the eggs. Set pastry aside in the fridge and allow to chill slightly, before rolling out and lining your tart case.
- Allow the tart case to rest in the fridge for about 15 minutes before blind baking in the oven (180C) for 15 minutes. Remove baking beans and cook for a further 10 minutes until golden.
- Meanwhile, place your rhubarb in a saucepan with 100g of sugar and cover 3⁄4 with water.
- Bring to the boil and simmer until the rhubarb begins to soften but isn’t mushy.
- Whilst the rhubarb is cooking, cream the butter and sugar, before slowly adding the eggs, almonds and flour.
- Strain your rhubarb (you can reserve the liquid to add a little to homemade lemonade, a cheeky gin and tonic or a variety of other things).
- Arrange the rhubarb in the bottom of your cooked tart case, using a palette knife, spread your almond mixture over the top, evenly. Sprinkle with a few flaked almonds for presentation and place in the oven at 160C for 25-30 minutes until golden brown and spongey on top. Serve with Creme Anglaise from our recipe cards (coming soon to the blog).
Make sure you share your pictures of your bakes on our social media and tag us in the picture #ducksfarmshop Facebook or Instagram
