For Mothers Day this year I was contacted by House to come up with a recipe for all the Mums out there. House is an amazing retail shop in Australia, who sell lots of bake and cook ware. Its awesome. So I was more than happy to come up with something for them. You can find the post here
I decided on a Rhubarb Tart after all my own Mum loves Rhubarb. This Almond an Rhubarb tart is AMAZING, in huge capitals, because its that good. I normally always stew my rhubarb with apple and either have it in a crumble or with my cereal in the morning, but decided I needed to try something different. So I took the recipe for a Raspberry tart from my book, A Piece of Cake and turned it into a Rhubarb Tart which is a win 🙂
Hope you all enjoy this one, I’m in Love with it.
- 150g butter
- 1½ cups flour
- 1 egg
- 1 tablespoon water
- 1 bunch of rhubarb
- ½ cup water
- 100g butter
- 1 cup sugar
- 2 eggs
- 2 cups almond meal
- ½ cup flour
- ½ cup of flaked almonds
- Pre heat the oven to 180C
- To make the pastry, chop the butter into squares and place into a bowl, use an electric beater to combine. Add the egg and the water then beat until the mixture forms a dough. Roll the dough out until about 1mm thick and place into a 30 cm tart tin.
- Cover the dough with baking paper and add some baking weights. Bake for 15 minutes then remove the weights and baking paper and bake for a further 10 minutes.
- Meanwhile to make the filling, chop the rhubarb and place in a saucepan on a medium heat for about 5-10 minutes, just until the rhubarb softens but holds it shape.
- In a separate bowl cream the butter and the sugar until light and fluffy add the eggs beating after each addition. Stir through the almond meal and the flour.
- Pour into the base and spread the mixture out.
- Push pieces of the rhubarb into the tart so they are spread over evenly. Sprinkle the almonds over the tart and back for 30minutes or until golden brown.
- Serves 8