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Rhubarb and Almond Tart

Nutritional info per serving

  • Calories: 280
  • Fat: 14.7g
  • Saturated fat: 6.9g
  • Salt: 0.23g

Rhubarb and almond tart

This sophisticated tart is the perfect light dessert to serve up at a dinner party. Made with forced rhubarb, that’s known for its delicate flavour and striking crimson stalks



  • 125g plain flour
  • 75g butter, chilled and diced
  • 50g ground almonds
  • 1 tbsp icing sugar


  • 400g forced rhubarb, trimmed and cut into 5cm lengths
  • 2 tbsp demerara sugar
  • 2 large eggs
  • 100g caster sugar
  • 75g soured cream
  • 1/2 a lemon, zested
  • Greek-style yogurt, to serve

Ready in: Takes 45 mins to prepare and 60 mins to cook


Serves: 8


  1. Chill and dice the butter. Trim and cut the forced rhubarb into 5cm lengths. Zest the lemon.
  2. Heat the oven to 190°C/375°f/gas 5 (170°C for fan ovens).
  3. To make the pastry, sift the flour into a large bowl and rub in the butter to form fine breadcrumbs.
  4. Stir in the ground almonds and icing sugar, then2 to 2 1⁄2 tbsp cold water
  5. Bring the mixture together to form a firm dough. Knead briefly and wrap in clingfilm. Chill for 20 minutes.
  6. Meanwhile, arrange the rhubarb in a single layer in a roasting tin. Scatter over half of the demerara sugar and roast for 10-12 minutes, until just tender then set aside to cool slightly.
  7. Roll out the pastry and use to line one lightly greased 23cm loose-bottomed flan tin per cake. Line with baking parchment and baking beans, and bake for 15 minutes.
  8. Remove the paper and beans and return to the oven for a further 5 minutes.
  9. Whisk the eggs and caster sugar together in a bowl until doubled in volume.
  10. Fold in the soured cream and lemon zest until just combined, then pour into the pastry case until it’s three-quarters full.
  11. Carefully spoon the rhubarb pieces over the top and bake for 20-25 minutes, until pale golden and set.
  12. Scatter over the remaining demerara sugar. Leave to stand for 5 minutes.
  13. Serve warm with greek-style yogurt.


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