Is rhubarb always red?

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.

What does rhubarb taste like?

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.

How do I store my rhubarb almond tart?

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.

Can you freeze rhubarb stalks for baking?

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.

Rhubarb Almond Tart

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5 from 3 reviews

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.

Author: Alie Romano
Prep Time: 70 mins
Cook Time: 35 mins
Total Time: 1 hour 45 mins
Yield: 1 10 - 12" cake 1x
Category: Dessert
Cuisine: British

Ingredients

Units Scale

Pastry

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

Rhubarb

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

Almond filling

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

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Instructions

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.

Notes

Store in a tin for up to 3 days. I found the tart got better the next day. 🙂

Nutrition

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

Find it online: https://bakingforfriends.com/rhubarb-almond-tart/