For this Rhubarb Bakewell Tart, I've taken the classic iced Bakewell Tart and replaced the jam with a delicious layer of roasted rhubarb.
A traditional Bakewell Tart, not to be confused with a Bakewell Pudding ( made with puff pastry and with an almond custard filling) from which it evloved, originated in Bakewell, Derbyshire. It is a thing of beauty and sometimes it can be a mistake to mess with a classic.
But not in this case. The rhubarb filling works exceptionally well with the almond frangipane. I like Bakewell tarts that are finished with a simple flaked almond topping and you can do that here by all means. But I rather fancied keeping the retro look of this tart with a feathered iced topping. You can choose which you prefer.
You might have noticed I have a few tarts with an almond filling on Only Crumbs Remain. That's because I love the combination, be it in a traditional English Bakewell Tart or with the softer almond layer of a French-style Frangipane filling.
I also have a couple of variations over on my other recipe Blog, Recipes Made Easy such as. Blackberry Almond and Rosemary Tart and another play on the Bakewell Tart with my Coconut Bakewell Tart.
But before you try those, why not give this Rhubarb Bakewell Tart a try? It's a great way of using garden rhubarb; there's more to rhubarb than Crumble!
Ingredients
See recipe card for full instructions and quantities.
For the pastry case
- Plain flour - (US =all purpose)
- Icing sugar - (US = confectioner's sugar)
- Butter - I tend to use lightly salted butter as that is what I have in the fridge. If you use unsalted butter add a pinch of salt. It helps to have cold and cubed butter when you rub it into your flour, and try to avoid warming it up too much as you work it into the flour.
- Cold water
For the Filling
- Rhubarb - This recipe works well with forced rhubarb, new season rhubarb and later harvested rhubarb. See tips below for using each type.
- Caster Sugar - I use golden caster sugar for most of my baking. It's the same as normal caster sugar, but it's unrefined. It is a little more flavoursome with light caramel tones.
- Butter - Butter should be soft and at room temperature to prevent curdling.
- Ground Almonds - (almond flour/allmond meal)
- Eggs - Large
To complete
- Almond Extract (Optional) - I add a little almond extract to the icing to intensify the almond flavouring. It can also be added to the frangipane.
- Icing Sugar
- red/pink food colouring
How to make Rhubarb Bakewell Tart step by step
Step 1
Make the pastry. Use to line a fluted tart tin and prick the base with a fork. Chill for 30 minutes.
Step 2
Meanwhile, roast the rhubarb until just tender.
Step 3
Bake the pastry case blind.
Step 4
Spread the roasted rhubarb over the base of the pastry case
Step 5
Cream the butter and sugar together, then beat in the eggs one at a time.
Step 6
Add the ground almonds and gently fold in.
Step 7
Spread the frangipane mixture over the rhubarb.
Step 8
Bake until risen and springy to the touch. Allow to cool completely.
Step 9
Make the icing, then spread it over the cooled tart. Pipe pink parallel lines over the top of the tart.
Step 10
Drag a skewer back and forth through the wet icing to produce a feather effect. Allow to set before serving.
Hints, Tips and Variations
- Forced and early rhubarb will roast more quickly than rhubarb harvested later in the year.
- You may want to add a little more sugar to later rhubarb as this tends to be more tart.
- Cut very thick stems of older rhubarb in half lengthwise first before cutting into short lengths.
- If you don't have a writing nozzle, simply snip off the end off a paper or disposable piping bag.
- For an alternative finish, sprinkle the almond sponge mixture with flaked almonds before baking. Serve as it is, brushed with apricot jam or dusted with icing sugar.
- To make a more traditional Bakewell tart, replace the rhubarb with raspberry Jam.
How to serve
Ahead of the 2026 National Bakewell Tart Day, The Bakewell tart shop surveyed 2,000 Brits to find out how they enjoy this delicious treat. The result showed that 42% of them preferred their Bakewell Tart with a cup of tea in the afternoon.
51% of people love the Iced Bakewell Tart, while 44% opt for the traditional version with flaked almonds.
I'm sure they would all have loved this rhubarb version served at any time of the day.
To Store
Store in an airtight container in a cool place for up to a week.
Freeze: un-iced for up to 3 months.
📖 Recipe
Rhubarb Bakewell Tart
Equipment
- Rolling Pin
- 20cm(8in) round fluted flan tin
- baking beans
- greaseproof paper or parchment
- electric hand mixer
- palette knife
- small paper piping bag
- small writing nozzle
Ingredients
Pastry Case
- 200 g (7oz) plain flour
- 1 tablespoon icing sugar
- 100 g (3½oz) butter , cut into small cubes
Filling
- 400 g rhubarb about 3-4 sticks
- 100 g (3½oz) plus 1 tablespoon golden caster sugar
- 125 g (4oz) butter , softened
- 2 large eggs
- 100 g (3½oz) ground almonds
Icing
- 200 g (7oz) Icing sugar , sifted
- Red or pink food colouring
Instructions
To make the pastry case
- Place the 200 g (7oz) plain flour and 1 tablespoon icing sugar into a mixing bowl with 100 g (3½oz) butter. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add enough cold water (about 1-2 tablespoons) to mix to a dough and allow to rest for 10 minutes.
- Roll out the pastry and use to line a 20cm(8in) round fluted flan case and chill for at least 30 minutes.
Roast the Rhubarb
- Meanwhile, preheat the oven to 200ºC (190ºC fan)/400ºF/gas mark 6.
- Trim 400 g rhubarb and cut into short lengths. Place on a baking tray and sprinkle with 1 tablespoon caster sugar. Roast for 10-15 minutes until just softened.
Bake the pastry case
- Line the chilled pastry case with baking parchment and fill with baking beans. Bake for 10 minutes.
- Remove the paper and beans and bake for another 10 minutes or until pale golden and springy to the touch. Then reduce the oven temperature to 180ºC (160ºC fan)/350ºF/gas mark4.
Make the almond sponge (Frangipane)
- Beat together 125 g (4oz) butter and 100 g (3½oz) plus 1 tablespoon golden caster sugar until very pale and fluffy, then beat in 2 large eggsone at a time. Then fold in 100 g (3½oz) ground almonds.
- Spoon into the roasted rhubarb into the pastry case. Then add the almond mixture and carefully spread level, trying not to disturb the rhubarb.
- Bake for 35-40 minutes until the filling is risen and golden. Allow the tart to cool in the tin placed on a wire rack and leave to cool completely before removing the tart from the tin.
To complete
- Sift 200 g (7oz) Icing sugar into a mixing bowl. Stir in enough cold water to make a smooth icing.
- Place about 2 tablespoons of the icing in a small bowl and colour it pink with a little food colouring. Place in a disposable piping bag fitted with a plain writing nozzle.
- Spread the white icing over the top of the cooled tart. Pipe parallel lines of pink icing across the tart, then drag a toothpick or skewer across the lines to create a feathered effect.
Notes
- Forced and early rhubarb will roast more quickly than rhubarb harvested later in the year.
- You may want to add a little more sugar to later rhubarb as this tends to be more tart.
- Cut very thick stems of older rhubarb in half lengthways first before cutting into short lengths
- If you don't have a writing nozzle, simply snip off the end of the piping bag.
- For a stronger almond flavour, you can add a little almond extract but be careful not to add too much.
- For an alternative finish, sprinkle the almond sponge mixture with flaked almonds before baking
- Store in an airtight container in a cool place for up to a week.
- Freeze: un-iced for up to 3 months.
Did you make this recipe? I would love to know what you think, so please rate and leave a comment to let me know.
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