Rhubarb crumble tart!


Who wouldn't love a slice of this right now.

For the pastry:

300g plain flour 150g cold unsalted butter 75g icing sugar 2 whole eggs

Mix in a large bowl the flour, butter and icing sugar together until it becomes a sandy texture.


(You could also do this in a food possessor to save plenty of time, just pulse it until it becomes sandy.)

Then add your and eggs to the mixture.

Kneed gently until it forms a smooth ball. Wrap the dough in cling film and let it rest in the fridge for minimum 30 minutes.

In the meantime prepare the rest of the tart.

For the almond filling:

100g plain flour 100g almond meal 100g soft unsalted butter 100g sugar 1 egg Seeds of 1 vanilla bean (or 1tsp of good vanilla extract)

2 to 3 sticks of rhubarb chopped into small pieces.

Place all ingredients except the rhubarb in a mixer & beat well until a smooth paste like consistency.

leave aside until ready to bake.

For the crumble:

100g self raising flour 50g oats 100g soft butter 50g soft brown sugar Pinch of cinnamon

Mix all ingredients well to form a crumble dough.

To assemble the tart:

Pre heat your oven to 170c. Roll out the sweet pastry to a thickness of a Euro coin & large enough to fit into your pastry tin (this recipe does a 8 - 10 inch pans). Place the pastry inside your baking tin pressing all the edges so it is smooth all round.

Place your smooth almond filling inside the pre lined tart shell and cover with the chopped rhubarb.

Generously scatter your crumble mixture over the Rhubarb & give it a gentile pat down. Bake in the oven for 1 ½ hours at 170c. (If the tart is getting very dark place a sheet of tinfoil on top of the tart in the last minutes of baking to prevent any burning) Let it cool down for a few hours before serving so it holds its shape.


Serve with some clotted cream or even some ice cream. Enjoy!