Recipe: The Social Pantry’s Rhubarb Tart

By Guest Writer

4 years ago

Almost too pretty to eat...almost

For a dessert that tastes as good as it looks, try this rhubarb tart recipe from The Social Pantry.

Recipe: The Social Pantry’s Rhubarb Tart


For the sweet pastry:

  • 250g flour
  • 150g unsalted butter
  • 60g icing sugar
  • 1 egg, beaten

For the rhubarb filling:

  • 2 large sticks red rhubarb
  • 50g caster sugar
  • 2 tbsp of chopped pistachio

For the frangipane:

  • 100g butter
  • 100g caster sugar
  • 100g ground almond
  • 15g plain flour
  • 2 eggs, beaten

You will need:

25cm x 8cm shallow tin


  1. To make the pastry, rub the flour, butter and sugar together in a large bowl until the mixture resembles fine breadcrumbs. Add the egg and vanilla and knead gently until the pastry comes together and forms a smooth dough. Set aside in the fridge to chill for one hour.
  2. Preheat oven to 100 C. Whilst the pastry is chilling, prepare your rhubarb. Cut the rhubarb into batons the same width as your tin. Place in an ovenproof dish and sprinkle with sugar. Cover with foil and cook in the oven for 30 minutes, until tender. Leave the rhubarb to cool, and then strain the liquid. Tip: this can be reduced on the hob and used as a glaze (see stage 14).
  3. Turn the oven up to 165 C. Whilst the rhubarb is cooling, make the frangipane. To start, gently melt the butter in a medium pan. Once melted, remove from the heat and whisk in the sugar for 2 minutes, until creamed. Add half the beaten egg mixture and whisk until smooth. Fold in the remaining egg along with the flour and ground almonds until fully combined. Set aside.
  4. Remove your pastry from the fridge. On a clean, floured surface roll to approx 3mm thick., big enough to fit your tin. Line the tin with the rolled out pastry and leave in the fridge to cool for a further 10 minutes. Once cooled, evenly pipe the frangipane into the lined tin and top with the cooled rhubarb batons.
  5. Bake in the preheated oven for 30 – 40 minutes, until golden brown. Leave to cool for 10 minutes then brush with the rhubarb glaze and sprinkle over the pistachio. Serve warm.


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