Spring makes me happy; it marks the beginning of growing my own veggies, herbs, and flowers. One of my greatest joys is strolling through my garden prepping, planting, and waiting hopefully for a plentiful season full of juicy tomatoes, crunchy beans, and leafy lettuce.
Because I’m in the city I’m limited to what I can grow and how I can grow it. But I don’t let that stop me from trying. Some years I’m more successful than others and last year I had beautiful blooming sunflowers that hung over our cars like shades of umbrellas. I miss certain plants that I can’t grow like rhubarb. I just don’t have the space no matter how hard I wrack my brain to find a solution. Here’s the thing, I hate buying rhubarb at the stores. It’s so expensive and it seems pointless to me when it grows like weeds in nature. When I lived in the Kawarthas my friends and neighbours were practically giving it away!
- All-purpose flour
- Almond flour
- Rhubarb stalks
- Caster sugar (also known as instant sugar, super fine sugar)
- Unsalted butter
- Fresh lemon
- Almond extract
- Baking powder
Rhubarb is one of those unique vegetables that not everyone enjoys. Its flavours are tart and the texture is stringy but the more I experiment with rhubarb the more I like it! Last year I made rhubarb scones and now they have become a favourite morning treat at this time of year.
This recipe is a fun way to use rhubarb and the pairing of nutty almonds and tart rhubarb go together hand in hand together. As well as the playful textures in the tart, they are crunchy and soft, moist and crisp just a beautiful and interesting pairing.
This is the perfect tart to enjoy spring’s first arrival of rhubarb. Now if I could just get my hands on some more rhubarb and make some scones too!
How To Make A Rhubarb Almond Tart
Step One: Make your rhubarb filling. In a bowl toss rhubarb with sugar, lemon juice and zest. Spread on a baking sheet and bake until soft when pierced with a knife. Take about 7-8 rhubarb stalks and set them aside, this will be to top the cake. Take the rest of the rhubarb and cut into small pieces and mash with a fork.
Step Two: Make your pasty by using a food processor and blind bake your tart. Then spread the mashed rhubarb over the entire base of the tart.
Step Three: Make the almond filling. Layer the almond mixture on top of the mashed rhubarb and carefully spread it out evenly. It’s easier to spread if you add dollops of the filing all over instead of adding the filling in one lump in the centre.
Step Four: Arrange the leftover rhubarb stalks on top of the tart either in a star shape or in rows. Bake in the oven until golden, puffed and the centre is baked through.
Happy Baking 🙂Print
Rhubarb Almond Tart
This rhubarb almond tart is a show stopper of a dessert that will impress your guests. Its texture is a combination of crunchy and soft and the flavours are full of nutty almonds with tart rhubarb, making a new and exciting dessert.
- Prep Time: 70 mins
- Cook Time: 35 mins
- Total Time: 1 hour 45 mins
- Yield: 1 10 – 12″ cake 1x
- Category: Dessert
- Cuisine: British
- 1 1/4 cups all-purpose flour
- 1/2 cup caster sugar (instant sugar)
- 1/4 cup ground almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, cold and cubed
- 1 large egg
- 1 1/2 lbs rhubarb approx. 7 large stalks, cut into 4″ lengths
- 1/4 cup caster sugar (instant sugar)
- 1 lemon zested and juiced
- 2/3 cup (160 g) unsalted butter, at room temperature
- 3/4 cup caster sugar (instant sugar)
- 2 large eggs, at room temperature
- 1/2 teaspoon almond extract
- 1 cup ground almond flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven to 350˚F. Set aside a 10 – 12 inch tart pan.
- In a large bowl toss rhubarb with sugar, lemon juice and zest. Spread on a baking sheet and bake for 20 minutes until soft when pierced with a knife, let cool.
- Meanwhile, in a food processor add flour, ground almond flour, sugar, baking powder and salt, pulse to mix. Add cubed butter and pulse until the mixture resembles fine bread crumbs, add the egg and pulse until combined (this can also be done in a bowl with a pastry blender or two knives). Gather the pastry together and shape to form a flat disc; wrap in plastic wrap and chill in the fridge for 20-30 minutes.
- Prepare a 10-12 ” tart pan with a removable bottom. Set aside.
- Roll out chilled pastry on a floured work surface, about 2 inches larger than your tart pan (if you are having troubles with your dough, you need to chill it longer).
- Place the pastry into your pan and press dough in place. Cut off any extra pastry at the top and using a fork prick pastry all over. Put it back in the fridge and chill for another 20 minutes.
- Line the pastry with parchment paper and fill with baking weights (beans or uncooked rice), bake blind for 15 minutes at 350˚F. Remove weights/beans.
- Meanwhile, beat butter and sugar together until light and fluffy, add eggs one at a time and almond extract. Add almond flour, flour, baking powder and salt. Mix together until well incorporated (Note: the filling will be thick so don’t worry).
- Take about 7-8 rhubarb stalks and set aside, this will be to top the cake. Take the rest of the rhubarb and cut into small pieces and mash it with a fork.
- Spread the mashed rhubarb over the entire base of the tart. Then fill the tart with almond mixture and carefully spread evenly. Arrange the rest of the rhubarb on top either in a star shape or in rows. See images above for a reference.
- Bake in the oven for 35-40 minutes until golden, puffed and the centre is baked through.
- Cool in the tart pan. When cooled remove from the pan by pushing it out from the bottom. Sprinkle the top with icing sugar.
Store in a tin for up to 3 days. I found the tart got better the next day. 🙂
- Serving Size: 1 slice of 10
- Calories: 450
- Sugar: 32.6g
- Sodium: 529mg
- Fat: 25.7g
- Saturated Fat: 14.8g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 52.4g
- Fiber: 2.4g
- Protein: 5.8g
- Cholesterol: 115mg
Keywords: Rhubarb, Tart, Dessert
No, rhubarb isn’t always red. There are many varieties of rhubarb and the stems can be bright red or more green in colour. If the leaves are large and covering the stalks completely they may not be getting enough sun to help the stalks brighten to red. But it’s best to find out what variety of rhubarb you have as it may just be the variety that the stalks are green.
Rhubarb is one of those unique vegetables that not everyone enjoys. Its flavours are tart and the texture is stringy! It is typically sweetened with sugar in baking and cooking.
Store a rhubarb almond tart covered with plastic or with a cake dome/tin and refrigerate for 2-3 days. The second day the tart is at its best as the flavours have absorbed into all the layers.
Yes, you can freeze rhubarb stalks for baking. It’s easier to pre-wash and cut rhubarb before freezing. Make sure the rhubarb is completely dry before freezing. Freeze on a baking sheet in a flat layer first, then once frozen add rhubarb to freezer bags. Rhubarb will last approx. 6 months frozen.
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