Rhubarb tart with vanilla ice cream
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 6
Skip to ingredients
- 250g plain flour
- 75g golden caster sugar
- 125g butterchilled and diced
- 1 large egglightly beaten
FILLING
- 2 eggs
- 150g granulated sugar
- 3 tbsp plain flour
- ¼ tsp almond extract
- 300g rhubarb
- to serve vanilla ice cream
CRUMBLE TOPPING
- 100g soft brown sugar
- 75g plain flour
- ½ tsp ground nutmeg
- 15g butterchilled and cut into pieces
Nutrition: per serving
- kcal484
- fat17.2g
- carbs76.4g
- fibre3.2g
- protein7.6g
- salt0.4g
Method
step 1
To make the pastry, mix the flour and sugar together in a bowl. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Pour in the beaten egg and mix well, but don’t overwork the mixture. (Add a splash of cold water if you need to bring it together.) Gently bring it together then wrap in clingfilm and leave to rest in the fridge for at least 30 minutes. Roll out to 20p thickness on a floured surface and use to line a shallow 23-24cm tart tin. Chill for another 20 minutes. Heat the oven to 190c/fan 170c/gas 5.
step 2
To make the filling, beat the eggs with electric beaters until light. Beat in the granulated sugar, flour and the almond extract until smooth. Stir in the rhubarb. Spoon the mix into the case.
step 3
To make the topping, rub the butter into the flour until the mixture resembles coarse crumbs. Mix in the brown sugar and the nutmeg. Sprinkle over top of the tart.
step 4
Bake for 40-45 minutes or until pastry is golden brown and filling is set in centre. Serve just warm with vanilla ice cream.
