Forced Rhubarb Tart — A Recipe Straight From Our South Croydon Garden

There are moments in the year when the garden quietly offers up something that feels like pure magic. And for us, down here in sunny(ish) South Croydon, that moment is forced rhubarb season.

We are rather proud of our lovely pink forced Rhubarb

Now, traditionally, Yorkshire gets all the glory. The famous Rhubarb Triangle, candlelit sheds, farmers whispering sweet nothings to their blushing pink stems… yes, yes, we’ve all heard the stories.

But this year we thought: anything Yorkshire can do, we can also do in South Croydon. And do you know what? We absolutely did.

Our own home‑grown forced rhubarb—vivid, jewel-bright, and wonderfully tart—made its way into this glorious custard tart. It’s one of those bakes that looks far more impressive than the effort required, though I won’t pretend it’s quick. But slow food is part of the charm, right?

So here’s how we turned our Croydon rhubarb into a pudding worth boasting about.

All the ingredients ready to start cooking

Ingredients (in the order they are used)

1. 500g shortcrust pastry block

2. 1 beaten egg

3. 200g caster sugar (for poaching the rhubarb)

4. 400g forced rhubarb, cut into 2cm diagonal pieces

5. 4 egg yolks 

6. 60g caster sugar (for the custard)

7. 1 vanilla pod, seeds scraped

8. 2tsp cornflour

9. 25g plain flour

10. 280ml whole milk

11. 200ml double cream

12. 20g flaked almonds, toasted

How to Make a Forced Rhubarb Tart (South Croydon style Recipe)

Step 1 — Build the Base

Roll out your shortcrust pastry on a lightly floured surface to roughly the thickness of a £1 coin. Line a 25cm fluted tart tin and pop the whole thing in the fridge for at least 30 minutes until firm. Trust me, your future self will be grateful.

Step 2 — Bake the Case Properly (no soggy bottoms here)

Heat the oven to 200°C (180°C fan). Line the pastry with baking paper, fill with baking beans and blind bake for 20 minutes.

Reduce the oven to 190°C (170°C fan), bake for another 10.

Remove paper and beans, then give it a final 10 minutes until golden.

Brush with the beaten egg, bake for 2 minutes more to seal, then cool completely.

Step 3 — Make the Custard

Whisk the egg yolks, 60g caster sugar, vanilla seeds, cornflour and plain flour.

Warm the milk until just boiling and slowly pour it over the egg mixture while whisking.

Return to the pan and cook for about 5 minutes until thickened.

Transfer to a bowl, press clingfilm onto the surface and cool completely.

Step 4 — Light & Creamy Goodness

Whisk the cream until just past soft peaks.

Loosen the custard, fold in the cream and chill.

It should look airy and dreamy.

Step 5 — Poach the Rhubarb

Heat 200ml water with 200g sugar until dissolved, bring to the boil for 5 minutes, then lower the heat and carefully add your rhubarb.

Poach for 3 minutes only.

Let it cool in the syrup so it stays beautifully pink.

Step 6 — Bring It All Together

Spread the custard into the tart case.

Arrange the drained rhubarb on top.

Chill until ready to serve and finish with toasted flaked almonds.

The finished tart

Final Thoughts from the Garden

There’s something deeply satisfying about taking a crop you coaxed into life—especially a slightly dramatic one like forced rhubarb—and turning it into a showstopper dessert.

It tastes like spring waking up.

It looks like you’ve made far more effort than you actually have.

And it’s proof once and for all that you don’t need to live in the Rhubarb Triangle to produce something spectacular.

South Croydon: 1. Yorkshire: … also 1, we’re not here to start trouble.

But still. We’re very proud.