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easiest rhubarb tart

Rhubarb Tart

Course afternoon tea, Dessert


  • 80 g shelled pistachios
  • 5 tablespoon caster sugar
  • 1 large egg
  • 300-400 g rhubarb
  • 1 packet of ready-rolled puff pastry


  • Preheat the oven to 200°C (180°C fan)
  • Line a baking tray with baking paper.
  • Chop the pistachios in a food processor.
  • Place in a bowl with the sugar and mix well.
  • In a separate small bowl, beat the egg.
  • Trim the rhubarb and cut each stalk into 20cm lengths.
  • Unroll the pastry and lay it out on a work surface.
  • Trim the pastry to a square.
  • Using the tip of a knife, but making sure not to cut at the way through, make an incision all the way around the square about 2.5cm in from the outside edge.
  • Cut four 22.5 x 2.5cm strips out of the remaining pastry.
  • Add the four extra sheets to the square, so that it "frames" the tart.
  • Brush the pastry with the beaten egg.
  • Prick the base all over with a fork then scatter three-quarters of the pistachio mixture evenly over the base.
  • Bake for 15 minutes.
  • Then remove from the oven and arrange the rhubarb as tightly and neatly as possible in a row inside the frame.
  • Scatter the remaining pistachio sugar haphazardly over the rhubarb.
  • Bake until the pastry is golden.
  • Fantabulous with some whipped cream.
Keyword afternoon tea, dessert, pudding