top of page
  • Writer's pictureSarah

Rhubarb rhubarb! A rhubarb frangipane tart infused with rhubarb gin

Forced rhubarb has appeared in the shops now, and it's reminded me of a tart I made last summer with unforced rhubarb from my garden. There is a difference, the forced rhubarb is pinker and sweeter, so if you like the sound of this recipe, yours will be even better!

For the sweet pastry: 250g of unsalted butter 175g of icing sugar sieved 2 eggs 400g of plain flour 1 pinch of salt

For the frangipane: 400g ground almonds 400g butter 400g sugar 4 eggs

For the rhubarb top: 300g sugar 450ml water

50ml rhubarb and ginger gin 6 rhubarb sticks

Icing sugar to dust

To make the sweet pastry:

  • Cream together the butter and sugar lightly and gradually add the eggs, mixing well.

  • Add the flour and salt and mix until you have a combined dough.

  • Flatten out slightly then wrap in cling film and rest in the fridge for at least 30 minutes.

To make the frangipane mix:

  • In a mixer, cream together the butter and sugar then add the ground almonds continuing to mix so it crushes the almonds.

  • Add your eggs and keep beating for 2 minutes to emulsify and lighten the mix.

To prepare the rhubarb:

  • Wash and Trim the sticks. Cut them diagonally to the shape you desire.

  • Poach your rhubarb in the sugar, gin and water on low heat. Keep checking the rhubarb and leave it still with a little bite. If it goes over it will turn to mush and you won't be able to arrange it on your tart.

  • Take out of the poaching liquor and leave to cool on a plate. Put the liquor to one side as you will need later.


Take your pastry out of the fridge and roll out into the case leaving an overhang around the sides.

  • Top the pastry with batter mix and arrange the rhubarb pieces, pressing them in slightly. Bake for 30 minutes or until the batter is set.

  • Brush with a little of the saved rhubarb poaching liquor and return to the oven for another 5 minutes, brushing with the poaching liquor every 10 minutes.

  • When it's cooled a little, dust with icing sugar

  • Serve warm or cold with cream or crème fraiche - and with a tea cup of gin for added gentility!



bottom of page