Rhubarb and Ginger Bakewell
Inspired by the sharp sweetness of spring rhubarb and the warmth of ginger. It’s a bake that’s as satisfying to serve as it is to share — and just the thing to bookmark for Easter gatherings or a slow Sunday afternoon.
Prep time: 15mins
Cooking time: 40mins
Serves: 8
Recipe is great with...
Traditional Recipe
Rhubarb and Ginger Jam
Alternatives:
-
Alternatives:
- Winter Spiced Rhubarb Jam
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For the shortcrust pastry: 110g plain flour25g caster sugar50g cold butter (cubed)Pinch of salt1/2 beaten egg (plus 2 tsp cold water if needed)For the frangipane filling: 50g butter (softened)40g caster sugar1 egg25g ground almonds40g plain flour½ tsp baking powder3–4 tbsp Folláin Rhubarb & Ginger JamTo serve (optional): Icing sugar (for dusting)Dollop of freshly whipped cream2 tbsp Stewed rhubarb
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- Prepare your tin: Use an 18cm (7-inch) tart tin with a removable base
- Make the pastry: Sieve the flour, sugar, and salt into a bowl
- Add the cold butter and rub in with your fingertips until it resembles coarse breadcrumbs
- Add just enough beaten egg (and a little cold water if needed) to bring the dough together
-
Flatten into a disc, wrap in parchment, and rest in the fridge for 15 minutes
- Preheat the oven to 180–190°C.
- Roll out the pastry and line your tart tin and chill again in fridge for 5–10 minutes if time allows
-
Spread a generous layer of Folláin Rhubarb & Ginger Jam over the pastry base
- Make the filling: Cream the butter and sugar together until light and fluffy. Beat in the egg. Fold in the ground almonds, flour, and baking powder until just combined
- Assemble: Spoon the frangipane mixture over the jam layer and smooth the top with a spatula
- Bake: Place on the middle rack and bake for 40 minutes until golden and risen
- To finish: Allow to cool slightly, then dust with icing sugar. Serve warm or cold with whipped cream and stewed rhubarb if you can get your hands on some fresh stalks!
Ingredients
- For the shortcrust pastry: 110g plain flour
- 25g caster sugar
- 50g cold butter (cubed)
- Pinch of salt
- 1/2 beaten egg (plus 2 tsp cold water if needed)
- For the frangipane filling: 50g butter (softened)
- 40g caster sugar
- 1 egg
- 25g ground almonds
- 40g plain flour
- ½ tsp baking powder
- 3–4 tbsp Folláin Rhubarb & Ginger Jam
- To serve (optional): Icing sugar (for dusting)
- Dollop of freshly whipped cream
- 2 tbsp Stewed rhubarb
Method
- Prepare your tin: Use an 18cm (7-inch) tart tin with a removable base
- Make the pastry: Sieve the flour, sugar, and salt into a bowl
- Add the cold butter and rub in with your fingertips until it resembles coarse breadcrumbs
- Add just enough beaten egg (and a little cold water if needed) to bring the dough together
-
Flatten into a disc, wrap in parchment, and rest in the fridge for 15 minutes
- Preheat the oven to 180–190°C.
- Roll out the pastry and line your tart tin and chill again in fridge for 5–10 minutes if time allows
-
Spread a generous layer of Folláin Rhubarb & Ginger Jam over the pastry base
- Make the filling: Cream the butter and sugar together until light and fluffy. Beat in the egg. Fold in the ground almonds, flour, and baking powder until just combined
- Assemble: Spoon the frangipane mixture over the jam layer and smooth the top with a spatula
- Bake: Place on the middle rack and bake for 40 minutes until golden and risen
- To finish: Allow to cool slightly, then dust with icing sugar. Serve warm or cold with whipped cream and stewed rhubarb if you can get your hands on some fresh stalks!
