The BBC Good Food logo
Rhubarb & almond crumble tart

Rhubarb & almond crumble tart

By
A star rating of 4.8 out of 5.34 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Cuts into 10 slices

A smarter version of the traditional rhubarb crumble, perfect for dinner parties - use ready-made dessert pastry to keep it simple

Nutrition: per serving
HighlightNutrientUnit
kcal545
fat30g
saturates12g
carbs65g
sugars39g
fibre3g
protein7g
low insalt0.42g
Advertisement

Ingredients

  • 375g pack shortcrust pastry
  • a little plain flour
  • 750g rhubarb , sliced into thumb-size chunks
  • 140g golden caster sugar
  • juice 1 large orange

For the streusel topping

  • ¼ tsp ground cinnamon
  • 140g cold butter , diced
  • 100g ground almond
  • 140g plain flour
  • 175g light muscovado sugar
  • handful flaked almonds

Method

  • STEP 1

    Heat oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured surface, then line a 23cm tart tin with it. Chill in the fridge.

  • STEP 2

    Tip the rhubarb into a roasting tray with the sugar and juice, then toss together. Cover with foil, then bake for 30-40 mins. Tip into a sieve over a bowl, then reserve the syrup. While the rhubarb is cooking, press a sheet of baking paper into the tart case, tip in baking beans, then bake for 20 mins. Remove beans and paper, then bake for 10 mins more.

  • STEP 3

    Rub the topping ingredients, except the almonds, together until crumbly. When the case is cooked, lower oven to 180C/ fan 160C/gas 4. Spoon the rhubarb evenly over the case and crumble over the topping. Scatter with almonds, then bake for 20 mins. Leave the tart until just warm, then turn out and serve with the rhubarb syrup and some crème fraîche.

RECIPE TIPS
RHUBARB & APPLE SAUCE

Cook 1 finely chopped shallot in a little oil until soft. Add 3 peeled and chopped apples, 3 chopped rhubarb sticks, 2 tbsp sugar and 2 tbsp cider vinegar. Simmer with the lid on for 20-25 mins until softened. Great with roast pork.

TIP

For a simpler dessert, the roasted rhubarb is delicious served warm with vanilla ice cream and shop-bought shortbread

Goes well with

Recipe from Good Food magazine, March 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.34 ratings
Advertisement
Advertisement
Advertisement

Sponsored content