Wednesday 19 April 2023

Rhubarb Traybake Tart - Recipe!

It is rhubarb season. Rhubarb is one of the first vegetables to show up in the spring. The season starts in late March/April and lasts through until July. 

This Rhubarb Traybake Tart is made with just 8 ingredients and 6 pieces of common kitchen equipment. Crisp shortcrust pastry encases a tasty, tart, hot pink rhubarb filling, covered with a patchwork pastry topping. 

Rhubarb Traybake Tart

Rhubarb Traybake Tart.
Makes one 20x30cm tart.


500g of plain flour.
250g of unsalted butter.
60g of icing sugar.
750g of rhubarb.
200g of caster sugar and extra for sprinkling on top.
40g of cornflour.
Zest of one orange.
Egg for egg washing.


Preheat the oven to 180°c (fan).

In the large mixing bowl rub together the flour, icing sugar and butter with your fingertips until a crumb consistency is achieved. Add 5 tablespoon's of water and bring the mix together with your hand to form a pastry dough.

Tip the dough out onto a lightly floured surface, break off about a quarter and set to one side (this will be the top of the tart) and roll the remainder into a rectangle large enough to line the baking tin.

Roll the pastry back onto the rolling pin to pick it up, then drape over the tin, and tuck into the corners and up the sides. Trim any excess (add this to the reserved quarter of dough) and place the lined tin in the freezer.

Chop the rhubarb into 2cm diagonal pieces and put into the (cleaned) large mixing bowl. Add the 200g of caster sugar, orange zest and cornflour and toss the rhubarb so it’s all coated.

Spread the coated rhubarb into the pastry lined tin, and fold in the pastry around the edge to create a crust.

Roll out the reserved quarter of dough and cut out some different sized circles using cutters/a tumbler/a bottle lid then randomly place them on top of the rhubarb so there are still some gaps where you can see the fruit.

Brush the pastry with egg wash, sprinkle with caster sugar and bake for 30-35 minutes until the rhubarb is soft and the pastry is golden. 

Leave to cool slightly before serving with cream, custard or ice cream.

Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website.

1 comment :

  1. ooooh I do love a bit of rhubarb. I'd have to do a proper topping though as my daughter has an actual phobia of patchwork or lattices..honestly it's called trypophobia! xx