Baked to perfection, this tart is the perfect pudding. You can even use the left over rhubarb to make the perfect relish.

  • Serves: 6 people
  • Prep time: 10 minutes
  • Cooking time: 65 minutes
    • Irish

    Rhubard & Almond Tart

    Recipe Information

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    500g Rhubarb, cut into 2cm pieces

    225g Caster Sugar

    1 pack of Ready Rolled Pastry

    150g Butter, softened

    100g Ground Almonds

    2 large Eggs

    1 tsp Baking Powder

    ½ tsp Salt

    50g Plain Flour

    20g Almonds, flaked


    Pre heat oven to 180°c/fan160°C/gas mark 4.

    Mix the rhubarb with 75g of the sugar and tip onto a baking sheet topped with baking parchment and cook in the oven for around 20mins.

    Meanwhile use the pastry to line a 23cm loose-bottomed flan tin.

    Trim the edge. Scrunch up a piece of baking parchment and use to line the pastry case.

    Add the pastry trimmings back to the case to weigh it down and then bake for 15 minutes.

    Remove the paper and trimmings and bake for a further 5 minutes.

    Remove the rhubarb from the cooking juices.

    Place half of the rhubarb in the base of the case and gently squash with the back of a fork.

    Place the remaining sugar, butter, almonds, eggs, baking powder, salt and flour in a mixing bowl a beat until creamy

    Spoon the mixture into the pastry case then scatter with flaked almonds.

    Bake for 45 minutes or until risen and golden brown. Allow to cool in the tin.

    Delicious served with custard.