Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Bakewell tart with rhubarb recipe

1 star
2 star
3 star
4 star
5 star

175 ratings

Bakewell tart is a classic British dessert that is well worth a try at home. Adding pretty pink rhubarb gives this elegant dessert a spring makeover, with a layer of sweet rhubarb compote and pink stems on top - serve with a creamy orange custard to finish. See method

Serves 8
20 mins to prepare and 45 mins to cook, 15 mins to cool
658 calories / serving
Freezable

Ingredients

500g rhubarb, cut into short lengths
225g caster sugar, plus 1 tbsp extra for sprinkling
1 small orange, zested and 2 tbsp juice
1 x 375g pack sweet shortcrust pastry
150g softened butter
100g ground almonds
2 large eggs
¼ tsp almond extract
1 tsp baking powder
½ tsp salt
50g plain flour
handful flaked almonds
250ml Tesco Finest Cornish custard

Each serving contains

Energy
2745kj
658kcal 33%
Fat
39g 55%
Saturates
15g 75%
Sugars
38g 42%
Salt
1.4g 23%

of the reference intake
Carbohydrate 64.2g Protein 9.9g Fibre 2.6g

Method

Preheat the oven to gas 4, 180°C, 160°C fan. Toss the rhubarb with 75g of the sugar then spread over a baking tray. Sprinkle with 2 tbsp orange juice, roast for 20 mins, then cool.
Roll out the pastry to line a 23cm loose-bottomed tart tin. Leave excess hanging over and prick the base with a fork. Chill for 20 mins until firm. Line with nonstick baking paper and baking beans and bake for 15 mins. Remove the beans and paper, then bake for a further 10 mins. Trim the edges when cool.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Remove the rhubarb from the syrup. Mash half and spread over the pastry. Beat together the remaining sugar, butter, almonds, eggs, almond extract, baking powder, salt and flour until creamy. Spoon the mixture over the rhubarb purée, then scatter with the remaining rhubarb, flaked almonds and 1 tbsp sugar.
Bake for 45 mins, or until golden and risen. Cool in the tin until warm. Stir the orange zest through the custard, reserving some to sprinkle on top, and warm. Slice the tart and serve with a drizzle of the rhubarb syrup and the zesty custard.