Rhubarb Bakewell (Rhubarb and Almond Tart)

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When I was little my aunt Lizzie was exactly who I wanted to be when I grew up.  One of my Mums best friends, single without kids, she lived in a gloriously clean and tidy house in a small village outside York. The house was a  total contrast to the ongoing building projects of my childhood homes. Lizzie drove a bright yellow MG sportscar, took holidays travellng Business Class Always , turned up with beautiful magical presents (lifelike birds made of painted bark, bathroom treats from fancy hotels) , came with us on fun trips;  tea & Fat Rascals at  Bettys Tea Rooms, and fish & chips at Trenchers in Whitby. Best of all Lizzie talked to you and treated you as an equal , as a grown up. I was going to be just like her when I grew up

This week my mum stopped by on the way back from a visit with Lizzie armed with presents from the two of them. I can picture now them fighting over the right to pay at checkouts across Yorkshire.

Lizzie sent me some Yorkshire Forced Rhubarb wrapped in a pink ribbon – a lovely bouquet.  Last year this product obtained European Protected Designation of Origin under the EU Commissioners Protected Food Name Scheme joining Melton Mowbray Pork Pies , Stilton Cheese and as of this month Cornish Pasties.

Produced in the Rhubarb Triangle ,a 9-square-mile (23 km2) triangle ,formed by the cities of Wakefield, Morley and Rothwell in West Yorkshire. This delicate pink early rhubarb is grown in in low darkened forcing sheds and  picked by candlelight to protect younger stems.

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When cooked the rhubarb produces a Barbie-Fluorescent pink,  brighter than any food colouring. I wanted to make the rhubarb go a long way and so made a Bakewell Tart with rhubarb replacing the traditional jam, it’s a method I have used before with Blackberries

Now pregnant , with the slow march of impending motherhood, panicking about how much my life is going to change ….. Just how much baby paraphanelia is going to clog my home….. When if ever again I might go for afternoon tea anywhere nice . Sitting here with tea and a slice of tart there is definitely a tiny part of me thinking it might all have been a bit easier if I had followed my aunt Lizzie’s glorious example.

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Rhubarb Bakewell (Rhubarb and Almond Tart)

Shortcrust Pastry to fill a 30cm diameter tart tin

300g of plain flour
150g of butter
3 tbsp caster sugar
3tbsp of water

1. Sift the flour , add the butter and rub in with your fingertips
2. Add the water and mix to form a dough
3. Wrap in cling film and chill for 20 minutes

500g of forced rhubarb cut into 1cm lengths
150g butter
150g caster sugar
150g ground almonds
100g self raising flour
2 medium eggs
Zest of one orange
2 tbso of flaked almonds

1. Preheat the oven to 200degC
2. Roll out the pastry and line a greased tart tin, line with baking paper and baking beads.
3. Bake blind for 25 minutes .
4. Put half rhubarb in a pan, cover and cook for 5 minutes
5. Meanwhile make the filling , if you are using a vanilla pod scrape the seeds from the pod
6. In a food processor blend together butter and  sugar until creamed.
7. Add the ground almonds , flour , eggs , vanilla and orange zest
8. Turn the oven down to 175degC
9. Mix the cooked rhubarb with the raw rhubarb spread across the bottom of the pastry case, then spoon the almond mixture on top and spread out evenly.
10. Return to the oven for 40 minutes, bake until golden on top, ten minutes before the end of cooking scatter with the flaked almonds

Rhubarb and Ginger MuffinsRhubarb and Ginger Cake

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This entry was posted in Pies Quiches and Tarts, Vegetables and Fruit, Vegetarian, Winter. Bookmark the permalink.

9 Responses to Rhubarb Bakewell (Rhubarb and Almond Tart)

  1. Pingback: Orange and Cardamon Baklava | Girl Interrupted Eating

  2. Laura says:

    I’ve been quietly reading your blog for a while, and trying out a recipe now and then, ( all delicious! and this tart is the next one up for me) and after reading your post, i just wanted to tell you, ( from a mom of a 9 month old AND 2 year old, who never wanted kids or to get married but ended up with both..) there will be good days, and bad days, but you’ve never felt something quite like the feeling of your baby in your arms, nothing compares.. its indescribable.. after all the initial confusion and nerves when you bring them home, it will all be ok. and you will find time for baking. :) Don’t worry too much! all the best to you from Canada!
    -Laura

  3. Becky says:

    Thank you so much for your kind words Laura, it’s good to know it all works out.

    I am really looking forward to having our baby, nature seems to have planned it well giving you 9 months to get used to the idea. Although I am a natural worrier , I am loving being pregnant and know I will have plenty of support from my lovely boyfriend and mum when the bump breaks forth.

    Enjoy the posts and hope the Rhubarb Tarts works well

  4. Liz Rawlinson says:

    Hi Becky, this looks lovely and I’m going to attempt it this weekend with rhubarb from my Mum and Dad’s garden. Just a quick question – do you think it’ll be enough to serve nine with ginger ice cream?! We are doing cheese afterwards, rabbit stew before and asparagus soup before that…thanks!

    Liz

  5. Lisa says:

    Hi Becky , I’m a fairly confident cook although I’ve never really winged it I always follow recipes and yours are exactly the kind I enjoy making for my family and friends , honest and sumptuous ! I have three kids aged 13 , 4 and 1.5 , you’ll find time to bake , roast and enjoy staring at your new baby all day . And what a gift to take your wee one foraging , sharing your wealth of knowledge about life’s simplest pleasure . Good Luck and keep the gorgeous food coming , all the best from Australia : )

  6. Lovely recipe,t hanks. One word of advice. As well as checking that the top is golden brown it is a good idea to insert a skewer or similar to ensure the filling is properly cooked.

  7. Also – it’s an uncompromising move not to cook the rhubarb in sugar, no? Or did I miss something? Mine turned out pretty tart.

  8. Fiona Murphy says:

    Absolutely loved it!! I cooked half my rhubarb with a little bit of sugar and tiny bit of water. The pastry was buttery and perfect and the filling (I used lemon zest instead of orange) was delicious!

    Thank you for sharing!!

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