Recipe: Rhubarb tart

Getting the bakery up and running may be sapping all my time, energy, and money of late, but I’ve still managed to squeeze in a little bit of baking, if for no other reason than to keep my mind clear as to why I’m turning my life upside-down at the moment. It’s all for a long-term goal, so I’m trying to keep my eyes on the prize, head down, and keep going.

Now, supposedly the world’s best rhubarb comes from Yorkshire, in a triangle comprising of Wakefield, Morley, and Rothwell, but personally I prefer to buy local from Norfolk as I find it a bit sweeter because you tend to get a mixture of green and pink stalks. It’s very delicious in whatever way you decide to cook it.

In the past I’ve made this pie with other fruits, such as raspberries and blueberries, but personally I find rhubarb is where it really hits the spot because of the sharpness of the fruit and the sweet crunch of the oats. I also feel like the recipe is a nice celebration of springtime, and it’s only right to show some special appreciation for a rosy-hued fruit that we don’t get to enjoy all year round.

Rhubarb tart (adapted from the Nordic Bakery cookbook)

For the pastry

  • 150g flour
  • 1 teaspoon baking powder
  • 100g salted butter, softened at room temperature and diced
  • 85g caster sugar
  • 1 egg yolk

For the filling

  • 300g rhubarb, trimmed and roughly chopped
  • 2 tablespoons dark brown soft sugar
  • 50g salted butter
  • 60g caster sugar
  • 65g rolled (porridge) oats
  • 1 teaspoon vanilla sugar

Preheat
your oven to 200 degrees centigrade.

Wash
the rhubarb, chop it into 3cm/1 inch lengths, and leave it to drain while
making the pastry shell.

In a large bowl, combine the flour, baking powder, sugar, and butter, and rub
through your fingers until it reaches the consistency of bread crumbs. Add the
egg yolk (the white can be saved for meringues) and stir through – it may still
be quite crumbly at this point, but that is ok as this isn’t the sort of pastry
crust that you roll.

Tip the pastry filling into the tart tin, and press it with your fingers up towards
the edges, making sure that the mixture is evenly spread across the bottom of
the tin as well.

Combine the 2 tablespoons of dark brown sugar with the rhubarb, and stir it well to
coat all the pieces. Take the rhubarb and spread it over the pastry base, being
sure to distribute it evenly.

In another bowl (or the same bowl as you made the pastry in) toss together the oats, sugar, vanilla sugar, and butter, and work it through with your fingers. Sprinkle this topping over the rhubarb and place the tart in the oven for approximately 30 minutes, checking and rotating after 15 minutes, so that the crumble browns uniformly.

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