• 375g ready-rolled dessert pastry
  • 1 tbsp plain flour, for dusting
  • 400g rhubarb
  • 80g granulated sugar
  • 30g unsalted butter, at room temperature
  • 3 tbsp caster sugar
  • 3 tbsp ground almonds
  • Zest of 1 small orange
  • 2 large free-range eggs
  • 75ml double cream
  • 1 tbsp icing sugar, for dusting


  1. 1

    Roll out the pastry on a floured surface and use it to line a 24cm loose-based tart tin. Cover with clingfilm and chill in the fridge for 20 minutes. Preheat the oven to 160°C/gas mark 3.

  2. 2

    Wash and trim the rhubarb and cut into 3cm lengths. Place in an ovenproof dish, sprinkle with the granulated sugar and cover with foil. Bake for 15-20 minutes, until just tender but still holding its shape. Leave to cool completely. When the rhubarb is cold, strain it, reserving the juice.

  3. 3

    Increase the oven temperature to 200°C/gas mark 6. Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake blind for 18-20 minutes, removing the beans and baking parchment for the last 5 minutes. Set aside and reduce the oven temperature to 180°C/gas mark 4.

  4. 4

    Meanwhile, cream the butter with the caster sugar in a bowl using an electric hand mixer. Add the almonds and orange zest, then the eggs, one at a time. Add the double cream and 100ml of the reserved rhubarb juice, and stir in gently.

  5. 5

    Spoon the baked rhubarb over the pastry base and carefully pour over the cream mixture. Bake for 35-40 minutes, until set and lightly browned. Allow to cool then dust with icing sugar.

Nutritional Details

Each serving provides
  • Energy 1846kj 441kcal 22%
  • Fat 27.0g 39%
  • Saturates 14.1g 71%
  • Sugars 21.5g 24%
  • Salt 0.52g 9%

% of the Reference Intakes

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