This frangipane tart made with the freshest rhubarb is the perfect combination of sweet and sharp. The crispy texture of the pastry and the soft frangipane filling combined with the fruity tartness of the rhubarb gives you the most exciting burst of textures and flavours.
Grow your own rhubarb
I have owned a rhubarb plant for a few years and every Spring I harvest these fruity stems to make pies and crumbles. If you have space to grow rhubarb, try and give it a go as it is one of the easiest plants to look after. All you need is free draining soil and mulch. Add a little fertiliser at the start of Spring to help it grow. You can also force the rhubarb by covering it with a tall upturned opaque pot. This will grow tender stems with a beautiful pink colour which you can harvest sooner, once the stems reach the top of the pot. Make sure you do not eat rhubarb leaves as they are poisonous! If you are looking to grow rhubarb the RHS website has got some useful tips.
What ingredients you will need for the rhubarb frangipane tart
- Rhubarb: I have used fresh homegrown rhubarb, however you can also use frozen ones.
- Butter: Unsalted butter works best. To soften it heat in the microwave for 10 seconds.
- Sugar: Caster sugar works well and helps sweeten the tart, especially if the rhubarb is slightly sharp.
- Egg: The egg helps set the almond mixture when baking.
- Ground almonds: Also known as almond flour, ground almonds is the main ingredient that make a frangipane. It gives the tart a nutty taste.
- Shortcrust pastry: You can make your own or use shop-bought sweet shortcrust pastry.
- Vanilla: It helps enhance the flavour of the frangipane.
How to make rhubarb frangipane tart
Use leftover rhubarb to make compote
If you have any leftover rhubarb stems cut them into thumb size pieces and make a compote. For about 100 grams of rhubarb add the juice of one orange and 2 tablespoons of sugar (or maple syrup) and simmer for 10 minutes until the rhubarb has softened and turned into a compote consistency. It is so delicious with the tart!
- 150g rhubarb
- 75g softened butter
- 75g caster sugar
- 1 egg
- 75g ground almonds
- 250g ready rolled sweet shortcrust pastry
- 1 tsp vanilla extract
1. Prepare the rhubarb: Wash the rhubarb and slice them lengthways until you get two thin pieces of rhubarb of the same length. Repeat with all the rhubarb stems.
2. Bake: Preheat the oven to 170C. Line the shortcrust pastry in a round 20cm tart tin and refrigerate for 10 minutes. Lay parchment paper over the pastry and fill with baking beans. Bake for 15 minutes. Remove the baking beans and parchment paper and bake for another 5 minutes.
3. Make the Frangipane: Using an electric mixer beat the butter and sugar on high for 2 minutes. Add the egg and vanilla and beat for another minute. Fold in the ground almonds until combined.
4. Place the rhubarb: Pour the mixture in the tart case and cover with the rhubarb, cutting the pieces to length until it covers the whole tart.
5. Bake: Bake for 30 minutes until the frangipane is set.
6. Make rhubarb compote: Meanwhile use the leftover rhubarb to make a compote. Cut into small pieces and bring to the boil with 1 tbsp sugar. Cook for 5-10 minutes until the rhubarb has softened and the sugar has dissolved.
7. Serve: Before serving brush the tart with a little glaze from the compote. Allow to cool for 5 minutes before serving.
If you enjoyed the rhubarb frangipane tart you may also like my pistachio and cardamom cupcakes.