It would be a shame not to make the most of beautifully ripening rhubarb :). This time, inspired by a rustic apple tart, I’ve made a simple rhubarb version. You don’t even need a tin to make it – that’s where its rustic charm comes from. It features perfectly crumbly, egg-free pastry and a gently tangy rhubarb filling with a hint of orange. Absolutely delicious! Do also try my other tart recipes.
Ingredients for the shortcrust pastry:
- 1¼ cups plain flour
- 125 g cold butter, diced
- 2 tablespoons icing sugar
- a pinch of salt
- 3 tablespoons ice-cold water
Sift the flour into a bowl, add the butter and rub (or chop with a knife) until the mixture resembles fine crumbs. Add the icing sugar, salt and water, then quickly bring the dough together (you can also use a food processor). Shape into a ball, flatten slightly, wrap in cling film and chill in the fridge for at least 1 hour.
Ingredients for the rhubarb filling:
- 500 g rhubarb
- 5 tablespoons sugar
- finely grated zest of ½ an orange
- 1 teaspoon lemon juice
- 1½ tablespoons plain flour
- 1 tablespoon ground almonds
Cut the rhubarb stalks into 2 cm pieces (no need to peel). Place in a bowl, add the sugar, orange zest and lemon juice. Mix well and leave to sit for 1 hour. After this time, drain off the excess juice and toss the rhubarb with the flour until evenly coated.
Roll out the chilled pastry into a rough circle, about 30 cm in diameter. Transfer to a flat baking tray lined with baking parchment. Sprinkle the pastry with ground almonds, leaving about a 5 cm border around the edge. Spoon the rhubarb filling into the centre, then fold the edges of the pastry over the filling. Don’t worry about making it perfect – that’s part of its rustic appeal.
Bake at 200°C for about 35 – 40 minutes, until the filling is bubbling and the pastry is golden (you can reduce the temperature to 180°C halfway through baking). Remove from the oven, allow to cool slightly on the tray, then transfer to a serving plate.
Serve warm if you like – it’s especially good with a scoop of vanilla ice cream.
Enjoy!
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