This is one of my favourite rhubarb tart recipes. I love to bake this when the rhubarb is season although, rhubarb will keep well in the fridge, and the freezer, once cooked. It’s also perfect for preserving.
9 oz plain flour
4 ½ oz butter
1 teaspoon icing sugar
Pinch of salt
1 egg + 1-3 tablespoons cold water
1 ½ – 2lbs rhubarb, washed and sliced
Demerara sugar about 3oz
What You’ll Need:
1 x 10” plate
Preheat oven to 180C
- To make the pastry put the flour in a bowl, rub in the butter until the mixture resembles fine breadcrumbs.
- Add the sugar and salt.
- Beat the egg with half of the water and add, mix in with a knife and bring together with your hand. It may need a little more water. There should be just enough liquid to make the mixture come together.
- Alternatively, using a food processor, blitz the flour and butter together with the sugar and salt. Add the egg mixture and blitz until it just starts coming together.
- Divide the pastry in two and wrap in cling film, rest in the fridge for about 15 -20 minutes.The resting allows the gluten in the flour to relax so that the pastry is easier to roll out.
- On a floured surface, roll out half of the pastry just large enough to fit the plate.
- Roll the pastry up on the rolling pin and then lay on the plate (no need to grease).
- Add the rhubarb directly on to the pastry, add the sugar and a good sprinkling of cinnamon.
- Roll out the other half of the pastry, dampen the edges of the pastry on the plate with water and using the rolling pin, lay the other piece on top.
- Press down around the edges and then crimp the edges together with a knife to seal.
- Cut a little hole in the top.
- Place on a tray and then bake in the oven for about 30-40 minutes until light golden brown.
- Dust with caster or icing sugar before serving.