Bakewell tart with rhubarb

Bakewell tart with rhubarb recipe

124 ratings

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  • Serves 8
  • 20 mins to prepare and 45 mins to cook, 15 mins to cool
  • 658 calories / serving
  • Freezable


  • 500g (1lb) rhubarb, cut into short lengths
  • 225g caster sugar, plus 1 tbsp extra for sprinkling
  • 1 small orange, zested and 2 tbsp juice
  • 1 x 375g pack sweet shortcrust pastry
  • 150g (5oz) softened butter
  • 100g (3½oz) ground almonds
  • 2 large eggs
  • ¼ tsp almond extract
  • 1 tsp baking powder
  • ½ tsp salt
  • 50g plain flour
  • handful flaked almonds
  • 250ml Tesco Finest Cornish custard

Each serving contains

  • Energy

  • Fat

    39g 55%
  • Saturates

    15g 75%
  • Sugars

    38g 42%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 64.2g Protein 9.9g Fibre 2.6g


  1. Preheat the oven to gas 4, 180°C, 160°C fan. Toss the rhubarb with 75g (3oz) of the sugar then spread over a baking tray. Sprinkle with 2 tbsp orange juice, roast for 20 minutes, then cool.
  2. Roll out the pastry to line a 23cm (9in) loose-bottomed tart tin. Leave excess hanging over and prick the base with a fork. Chill for 20 minutes until firm. Line with nonstick baking paper and baking beans and bake for 15 minutes. Remove the beans and paper, then bake for a further 10 minutes. Trim the edges when cool.
  3. Remove the rhubarb from the syrup. Mash half and spread over the pastry. Beat together the remaining sugar, butter, almonds, eggs, almond extract, baking powder, salt and flour until creamy. Spoon the mixture over the rhubarb purée, then scatter with the remaining rhubarb, flaked almonds and 1 tbsp sugar.
  4. Bake for 45 minutes, or until golden and risen. Cool in the tin until warm. Stir the orange zest through the custard, reserving some to sprinkle on top, and warm. Slice the tart and serve with a drizzle of the rhubarb syrup and the zesty custard.

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