Member recipe

Rhubarb Frangipane Tart.

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Cooking time

Prep: 1 hour Cook: 1 hour

Skill level

A challenge


Serves 10

The tartness of the rhubarb complements the sweetness of the frangipane beautifully.

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  • 300g rhubarb, cut into 5cm chunks
  • 2tbsp brown sugar

The Sweet Pastry.

  • 300g plain flour
  • 150g chilled butter, 2cm cubes
  • 2tbsp icing sugar
  • 1 egg

The Frangipane Filling.

  • 250g softened butter
  • 250g caster sugar
  • 200g ground almonds
  • 80g plain flour
  • 5 eggs
  • 1tsp vanilla bean paste
  • Pinch of salt


  1. Pre-heat the oven at 200c fan forced. Place the rhubarb chunks on a baking tray. Sprinkle over brown sugar. Bake for 10 minutes. Leave to cool.

  2. Place all the pastry ingredients in a food processor. Process until a rough dough forms, if there are still a lot of dry crumbs left, add a little bit of water (1tbsp at a time) Tip your dough onto a floured surface, roll out to fit the tart tin (22x32cm loose bottomed tart tin). Prick with a fork. Refrigerate 20 minutes. Bake the pastry for 20 minutes in 180c fan forced oven.

  3. Use an electric mixer to beat together all the frangipane ingredients. Leave aside.

  4. When pastry is ready, spoon on the frangipane filling and spread evenly. Arrange the rhubarb pieces on top. Bake 30-35 minutes, until golden brown.

  5. Leave to rest for at least an hour before slicing.

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