I’m still taking advantage of rhubarb being readily available on the supermarket shelves at the moment and on a recent rummage through my baking cupboard I discovered no less than 8 half used packets of ground almonds, luckily all still within their best before dates! I asked my good friend google what I could make with ‘rhubarb’ and ‘ground almonds’ and was presented with multiple rhubarb crumble recipes, but in amongst them I found a lovely blog called Girl Interrupted Eating and a gorgeous sounding recipe for Rhubarb and Almond Tart. Decision made, I turned my music up loud, poured a glass of red wine, donned my apron and started baking my own rhubarb bakewell tart…
To make the shortcrust pastry base…
300g plain flour
150g butter, chilled and cut into cubes
3 tbsp caster sugar
3tbsp of water
Sift the flour into a bowl, add the butter cubes and rub together with your fingertips until the mixture looks like fine breadcrumbs.
Add the water and mix to form a dough. I find it’s easiest to get you hands in there and bring the dough together into a ball. Then wrap it in cling film and chill for 20 minutes in the fridge.
Preheat the oven to 200 degrees. Prepare a 30cm tart dish by greasing it with butter and dusting lghtly with flour (that’s what my mum always does).
For the filling…
500g rhubarb cut into 1cm lengths
150g caster sugar
150g ground almonds
100g self raising flour
1 vanilla pod
Zest of one orange
2 tbsp flaked almonds
Roll out the chilled pastry and line the tart tin. Lie a sheet of greaseproof paper on top and pour in some baking beads (rice works just as well). Put the pastry case in the oven to bake blind for 25 minutes.
Put half of the rhubarb in a saucepan, cover and cook for 5 minutes. I also added a squeeze of the orange juice into the mix.
Meanwhile you can make the almondy filling…
Becky’s recipe said to use a food processor to blend together the butter and sugar but I don’t have one so I used my handheld mixer to cream them together until light and fluffy. Add the ground almonds, flour, eggs , seeds scraped from the vanilla pod and the orange zest and mix well.
Turn the oven down to 175 degrees.
Remove the baking beads and paper from the pastry case and leave somewhere to cool. Mix the cooked rhubarb with the raw rhubarb and spread over the bottom of the pastry lined tin. Spoon the almond mixture on top and spread it out as evenly as possible, although I found this easier said than done and got in a pickle!
Put the tart in the oven for 40 minutes until golden on top. After about 30 minutes scatter the top of the tart with the flaked almonds so that they toast slightly.
And there you have it…
Bakewell tart with a rhubarbey twist! The flecks of vanilla and orange zest in the moist almond layer were a delight. The balance of the sweet almondy cakey layer with the tang of the unsweetened rhubarb was perfection.
I packed up my the tart and transported it all the way to Winchester for a friends birthday, only to find out that he didn’t even like rhubarb! We did a pretty good job of polishing it off for him though, even enjoying a slice the morning after the night before…rhubarb bakewell tart…breakfast of champions!