How to make rhubarb tart | Rhubarb Crumble Recipe

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats provide a similar texture with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative while margarine is often less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed but can be more expensive.

slivered almonds

🥗Healthier: chopped walnuts

💰Cheaper: chopped peanuts

Chopped peanuts are more affordable while still adding crunch.

Make the sweet shortcrust pastry by combining 300 g of plain flour and 175 g of softened butter in a bowl.

Crumble the butter into the flour using your hands until it resembles breadcrumbs.

Add 75 g of icing sugar and mix with a fork until combined, being careful not to overmix.

Once combined, use your hands to bring the mixture together, then place it into a freezer bag and refrigerate.

For the crumble topping, combine 150 g of plain flour and 85 g of chilled butter in a bowl, crumbling it together.

Add 50 g of muscovado sugar to the crumble mixture and mix quickly, then refrigerate until needed.

Harvest fresh rhubarb, then wash and chop about 650 g into bite-sized pieces.

In a pot, combine the chopped rhubarb with 150 g of white sugar and 1.5 tablespoons of cornstarch.

Gently bring the mixture to a boil, then simmer for 10-15 minutes until softened.

Roll out the chilled pastry and prick it with a fork to prevent bubbling during baking.

Let the pastry cool, then add the rhubarb filling once it has cooled to lukewarm.

Top the rhubarb filling with the crumble mixture and optionally pre-bake the crumble for extra crispiness.

Bake the tart until golden brown, then let it cool before removing from the tart pan and slicing.

Serve with whipped cream if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens