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.
Sophia xx
- Pastry
- 150g butter
- 1 1/2 cups flour
- 1 egg
- 1 tablespoon water
- Filling
- 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
Tandy | Lavender and Lime says
This is definitely something I will try – it looks delicious 🙂
Sophia says
Let me know if you do, I’d love to see your creation xx
Cheyanne @ No Spoon Necessary says
My mother would have loved this tart for mother’s day! I’ll have to make it for her next year though. Not sure if I can still find rhubarb in season around here, but if I can I will be making this beauty for sure! Rhubarb and almond is just so delicious together! Gorgeous photos!! Cheers and thanks for sharing the YUM!
Sophia says
Any excuse will do, I’m sure your you could make up a day, un-mothers day. Like Alice in wonderland with un-birthdays 🙂
Lorraine @ Not Quite Nigella says
It looks lovely! I can’t wait til we get more rhubarb at the markets! 😀
Sophia says
Thank you, yeah freshly picked Rhubarb from the market is the best.
Ami@NaiveCookCooks says
Such gorgeous photos and this tart looks amazing!!
Sophia says
Thank you 🙂
Crafty Cooking Mama says
I’m in love with this Rhubarb & Almond Tart! It sounds amazing and looks absolutely gorgeous! Lucky for me, I loaded up on local rhubarb this year and froze a few bunches. I look forward to making this when my next rhubarb fancy hits 🙂
Sophia says
Ahhh your so luck you have stock piled it. I wish I though ahead like that. You can have this when ever the mood takes you. Thank you so much for stopping by xx
Julianne @ Beyond Frosting says
These are gorgeous photos!
Sophia says
Thank you Julianne, tasted pretty good to 🙂
Lindsey @ American Heritage Cooking says
This tart is STUNNING! You have such a gift for photography! And the tart sounds amazing! I know my mom would have loved this for mother’s day!
Sophia says
Thanks Lindsey 🙂
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