Rhubarb Tart

April is officially rhubarb season, what a delight to see this fabulously fronded vegetable starting to make its presence known in the garden.

Prep time: 15 minutes
Cooking time: 60 minutes
Serves: 5

Recipe is great with...

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Traditional Recipe

Rhubarb and Ginger Jam - Traditional Recipe

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  • Filling⁠ 600-700g Red Rhubarb⁠
  • 230g Sugar (use less if you like your rhubarb sharp! About 180g)⁠
  • 2 tbsp Plain flour⁠
  • 1 Egg⁠
  • Pastry⁠ 230g Plain flour ⁠
  • 165g Butter⁠
  • 2-3 tbsp Water⁠


  1. Preheat the oven to 180C
  2. Sift flour into a large bowl, add diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs
  3. Add 2-3 tbsp water and mix to a firm dough
  4. Knead the dough briefly on a floured surface
  5. Wrap in cling film and chill while preparing the filling
  6. For the Filling ⁠
    Chop the rhubarb into 1-2cm pieces
  7. Place in a bowl with sugar and mix. Add the whisked egg and 2tbsps of flour and mix until all the rhubarb is coated. Leave aside
  8. Grease a 12cm baking dish (bottomless preferable) and roll out 2/3rd of your dough until it is big enough to fill your dish and come up to cover the edges
  9. Roll out the remaining dough until large enough to cover the tart or make a lattice
  10. Add the rhubarb to the dish and cover. Use a fork to perforate the top to let out steam
  11. Bake in the oven for 45-60 mins or until golden brown. You can increase the heat to 200C for the last ten minutes to make sure it browns
  12. Remove from the oven and allow to cool before serving
  13. Ideally serve with something of the vanilla persuasion…custard, creme anglaise, vanilla ice cream.