Easy Rhubarb Tart Recipe: 12 Steps to Bliss

Oh, there’s just something so comforting about a classic British dessert, isn’t there? And when it comes to spring and summer, nothing beats the tart, sweet burst of rhubarb. I remember my mum making a rhubarb tart when I was little, and the smell would just fill the whole house! Honestly, it felt like such a treat. That’s why I was so chuffed to come up with this Easy Rhubarb Tart Recipe Inspired by Mary Berry. It’s got that lovely buttery pastry and gorgeous fruit filling that reminds me of home, but it’s so simple even if you’re not a seasoned baker. Trust me, you’re going to love this one!

Why You’ll Love This Easy Rhubarb Tart Recipe

• It’s super simple to whip up, perfect for even beginner bakers.
• That classic combo of tart rhubarb and sweet, buttery pastry is just divine!
• It’s a taste of traditional British baking that always feels like a treat.
• Uses just a few common ingredients you probably already have in your cupboard.

Ingredients for Your Easy Rhubarb Tart Recipe

My grandma always said the secret to a good shortcrust is cold butter and not overworking it. And for the rhubarb, making sure it’s sliced nice and thin helps it cook down beautifully.

• 180 g plain flour
• 40 g ground almonds
• 125 g cold butter, cubed
• 30 g caster sugar
• 1 pinch sea salt
• 1 large egg
• 300 g rhubarb, finely sliced
• 125 g caster sugar
• 1 tbsp cornflour
• 1 tbsp milk
• 1 tbsp caster sugar

Step-by-Step Instructions for Your Mary Berry Inspired Rhubarb Tart

Right then, let’s get baking! This is where the magic happens, and honestly, it’s not tricky at all.

Step 1: First off, grab your food processor. Chuck in the plain flour, those lovely ground almonds, and the cold butter bits. Give it a good pulse until it looks like fine breadcrumbs. Don’t go mad with it, just until it’s crumbly.

Step 2: Now, add the caster sugar and a pinch of salt. Whizz it again for just a moment. Then, crack in your egg and let the processor do its thing until the dough just starts to pull together. You don’t want it sticky, just coming together.

Step 3: Tip the dough out onto a lightly floured surface, gently shape it into a flat disc – like a little puck – wrap it up well in cling film, and pop it in the fridge for about 20 minutes. This chilling bit is important, trust me, it makes the pastry lovely and crisp later on. It’s a bit like how we prep the pastry for our easy classic flapjacks – cold is key!

Step 4: While that’s chilling, get your oven preheated to 200°C (or 180°C if you’ve got a fan oven). Find your tart or pie dish, about 23 cm is perfect, and give it a light grease. You want to make sure nothing sticks!

Step 5: Take your chilled pastry out. Now, divide it into two bits. I like to make one piece slightly bigger than the other. The bigger one will be for the base of our tart, and the smaller one for the lid.

Step 6: Roll out the larger piece of pastry – not too thin, not too thick. Carefully line your prepared tart dish with it, pressing it gently into the sides and the base. Don’t worry if it’s not perfect, a little rustic charm is good!

Step 7: In a bowl, gently mix your finely sliced rhubarb with the 125g of caster sugar and the cornflour. Make sure all the rhubarb pieces are nicely coated. Spoon this lovely filling evenly into your pastry-lined dish.

Step 8: Roll out the other piece of pastry. Make it just a bit bigger than your tart dish. Drape this carefully over the top of the rhubarb filling. Neaten up the edges by trimming off any excess.

Step 9: Press the edges of the top and bottom pastry together firmly to seal them. You can crimp them with your fingers or a fork – whatever you fancy! Pop two small cuts in the very centre of the pastry lid. These are like little vents so the steam can escape.

Step 10: Give the top of the tart a gentle brush with a little milk. This helps it get that gorgeous golden colour. Then, sprinkle over that final tablespoon of caster sugar. It’ll give it a lovely subtle crunch and a bit of sparkle.

Step 11: Bake your tart for about 45 minutes. You’ll know it’s ready when the pastry looks beautifully golden brown and you can see the lovely jammy rhubarb bubbling away prettily through those steam holes you made. Keep an eye on it towards the end!

Step 12: Let the tart cool in the dish for at least 15 minutes before you even think about slicing it. It needs a bit of time to settle. It’s absolutely delicious served warm or even at room temperature later on.

Serving Suggestions for Your Easy Rhubarb Tart

This tart is lovely on its own, but here are a few ideas to make it extra special:

Warm Custard: Absolutely classic! A good, thick, warm custard is just the perfect partner for this tart. It’s how my mum always served it, and honestly, it’s hard to beat.

Pouring Cream: If you prefer something a little lighter, a generous drizzle of fresh pouring cream is divine. It adds a lovely richness without being too heavy.

Vanilla Ice Cream: For a slightly more decadent treat, especially on a warmer day, a scoop of good quality vanilla ice cream melting into the warm tart is pure bliss. We love having it with our easy coffee mousse too for a real dessert feast!

Storage and Reheating for Your Rhubarb Tart

Don’t you hate it when leftovers go a bit sad? Well, no need to worry here! You can pop any leftover Easy Rhubarb Tart in an airtight container in the fridge for up to 3 days. Honestly, it’s usually gone before then!

To reheat, I find popping it back in a moderately warm oven (around 160°C or 320°F) for about 10-15 minutes works a charm. It makes the pastry lovely and crisp again and warms the filling through beautifully. Just avoid the microwave if you can, as it can make the pastry a bit soft.

Frequently Asked Questions About This Easy Rhubarb Tart Recipe

Got a question rattling around about this delightful tart? I’ve tried to cover a few things here:

Can I use frozen rhubarb?

Absolutely! If you’re using frozen rhubarb, don’t thaw it first. Just tip it straight into the bowl with the sugar and cornflour, and you might need to bake it for an extra 5-10 minutes to make sure it’s cooked through nicely. It makes this recipe a year-round treat, not just for spring!

What if I don’t have ground almonds?

No worries at all! You can just use a bit more plain flour instead. So, for the pastry, you’d use 220g of plain flour (180g + 40g). It won’t have that lovely subtle nutty hint, but it’ll still be a delicious and trusty tart, much like our easy berry fruit tart.

My pastry is a bit crumbly, what did I do wrong?

It happens! Usually, it means the butter was too warm when you started, or you’ve added a little too much flour. Don’t panic, just gently knead it a bit more until it comes together. If it’s still super crumbly, a tiny splash more egg or milk can help bind it. Remember, it’s all part of the learning curve of baking!

Before You Go

I really hope you give this Easy Rhubarb Tart Recipe a go! It’s such a lovely bake, perfect for afternoon tea or a simple dessert. If you’re a fan of classic British baking like Mary Berry herself, you’ll adore this. Let me know in the comments how yours turns out, and don’t forget to share it on Pinterest if you love it as much as I do! Happy baking, everyone!

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