Rhubarb Crumble Tart
Rhubarb Crumble Tart
Get this quick and easy tart recipe from Bake With Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 60 minutes
  • Yield 8 - 10 servings
  • Crust & Crumble:
  • 1½ cups All-purpose flour
  • ½ cup granulated Sugar
  • ¼ cup ground Almonds
  • 1 tablespoon packed Light brown sugar
  • ¼ teaspoon Baking powder
  • ¼ teaspoon Salt
  • 10 tablespoons cool unsalted Butter, cut into pieces
  • Filling:
  • 2 cups diced fresh Rhubarb
  • ⅓ cup Whipping (35%) cream
  • 1 large Egg
  • 1 Egg yolk
  • ¼ cup granulated Sugar
  • 2 tablespoons All-purpose Flour
  • 2 tablespoons ground Almonds
  • 1 teaspoon Vanilla extract
  1. Preheat the oven to 350 °F (180 °C)
  2. For the crust, combine the flour, sugar, ground almonds, brown sugar, baking powder and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and blend until the mixture is a rough, crumbly texture and pieces of butter are no longer plainly visible. Scoop out 1 cup (140 g) of the crumble and spread this in the bottom an ungreased pie plate (do not press in) or onto a parchment-lined baking tray. Press the remaining crumble into an ungreased 9-inch (23 cm) removable-bottom fluted tart pan and place this on a baking tray. Bake both for 20 -25 minutes, until the crust browns a little at the edges. Cool the shell before filling
  3. Spread the rhubarb onto the bottom of the cooled crust. Whisk the cream, egg, egg yolk, sugar, flour, ground almonds, and vanilla extract. Pour this over the fruit (it will not completely cover the fruit) and sprinkle the pre-baked crumble overtop. Bake this (still at 350 °F/180 °C) for about 30 minutes, until the tart filling no longer jiggles in the centre. Cool the tart to room temperature, then, chill until ready to serve

The tart can be served chilled or at room temperature

Serve with Laurel Crème Anglaise

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