This rhubarb bakewell tart is a fresh take on the classic. A shortcrust pastry shell filled with layers of roasted rhubarb, frangipane and topped with more rhubarb. Absolutely irresistible with a cup of tea or coffee!
For another beloved British dessert take a look at my Easy Banoffee Pie. It’s NO BAKE!
Rhubarb Recipes
It’s rhubarb season and I can’t help but starting baking with the delicious stalks in every way imaginable! I have such a love for rhubarb, which stems from my childhood, that I get incredibly excited when I see its first appearance in the spring.
One of my favourite and most definitely the easiest recipe is this Rhubarb Cobbler. I’ve been baking it for years and we never get tired of it. Another one is Rhubarb Custard Crepe Cake. A tower of thin crepes filled with delicate rhubarb flavoured custard. Make it for a brunch and you will be praised to high heavens!
The recipe for this Rhubarb Bakewell Tart is a bit more involved than my usual favourites but the end result will absolutely shock you with its beauty, taste and elegance.
What is a Bakewell Tart?
Bakewell Tart is a British classic dessert and takes its name after a Derbyshire town of Bakewell. It is also the loveliest thing you can imagine.
Who can resist a buttery tart filled with fruit jam and sweet almond sponge filling, then topped with either sliced almonds or glacé icing. They are usually sold as small, individually portioned tarts.
My hand is always reaching for one at cafes. Unfortunately, as the truth with all mass produces food, the commercially made tarts aren’t the best reincarnation of this British classic.
So I decided to create my own bakewell tart at home…or at least my take on it. Instead of the usual cherry jam I am using roasted rhubarb to fill my bakewell tart.
How to Make Rhubarb Bakewell Tart
How to Make Rhubarb Bakewell TartThere are several steps to this recipe and the first one is to cook the rhubarb since we are replacing the jam with it. Rhubarb works especially well here as its tartness cuts through the sweet almond filling and strikes a perfect balance.
Roasting rhubarb intensified its beautiful flavour and brings out the natural sugars. It is also a very easy, hands off method of cooking it.
As I mentioned there are several steps to this recipe
- Roasting the rhubarb
- Preparing the pastry, chilling it in a fridge and baking it blind
- Mixing up frangipane (a classic filling made with ground almonds, butter, sugar, eggs and flour)
- The final stage of assembling and baking the tart
None of the steps are particularly difficult or require a special training but what is needed here is patience. The Bakewell tart cannot be rushed. It is not a quick dessert you whip up on a whim.
However, this tart is truly worth the wait and the work involved. Make it for a special occasion or if you simply in need of a project!
More rhubarb recipes
This recipe was originally published in 05/2015. Updated and republished in 04/2020.
Ingredients
For the pastry
- 1 1/4 cup /130g flour
- 1/2 cup /100g caster sugar
- 1/4 cup /30g ground almonds
- 1/2 cup /125g butter
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg
For the rhubarb
- 1 lbs rhubarb 4 large stalks
- 1/4 cup /50g sugar
- 1 lemon zested and juiced
For the almond filling
- 3/4 cup /165g caster sugar
- 5 oz /150g butter
- 1 cup /100g ground almonds
- 2 egg large
- 1/4 tsp almond extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup /50g flour
Instructions
- Preheat the oven to 350F/180C. Toss the rhubarb with sugar, lemon juice and zest and roast for 20 minutes until soft when pierced with a knife, then cool.
- Meanwhile, in a food processor combine flour, ground almonds, cubed cold butter, sugar and baking powder and pulse until the mixture resembles fine bread crumbs, add an egg and pulse until just combined. (This could also be done in a bowl with a pastry blender.)
- Take the pastry out of the food processor, it will be soft, wrap it in cling wrap and chill in the fridge for 20-30 minutes.
- Roll out chilled pastry on floured surface and line an 9" loose-bottomed tart pan. Prick with a fork all over. Put it back in the fridge and chill for 20 more minutes.
- Line the pastry with parchment paper, fill with baking beans and bake it blind for 15 minutes at 350 F/180 C. Then remove the beans and paper and bake for 7-10 more minutes. Make sure it doesn't get brown.
- Beat together sugar, butter, almonds, eggs, almond extract, baking powder, salt and flour until creamy.
- Divide the rhubarb and mash half of it with a fork. Spread mashed rhubarb over the base of the tart.
- Then fill the tart with almond mixture.
- Arrange the rest of rhubarb on top.
- Bake in the oven for 40 minutes until golden and risen. Cool in the tart pan until just warm, then remove from the pan by pushing it out from the bottom.
Jen Hodder says
with Rhubarb as a favorite, these are the most stunning photos! I’ve never heard of a Bakewell Tart but now it’s the only on my mind.
Julia Frey (Vikalinka) says
It sounds like this tart for made for you, Jen!
Tanya says
Made this tart today. Turned out perfect, Super yummy! thank you:)
Julia Frey (Vikalinka) says
That’s amazing, Tanya! Thank you for sharing this with me!
Anita says
I made the tart today with rhubarb from my raised bed planter. My English husband was happy to hear that I had made a Bakewell tart. It is very delicious, thank you. I made only one minor change, i ended up pressing the dough into the tart pan, it was tough sticky and flimsy or roll out.
vikalinka says
Happy to hear you and your husband enjoyed it, Anita. Did you chill the pastry dough before rolling it out? If it’s too sticky, just add a touch of flour next time. 🙂
Debbie says
Hi Julia, is there any chance of giving the quantities in grams. We don’t use cups in the UK and the recipe looks lovely! Cheers, Debbie
vikalinka says
Hi Debbie, I’ve updated the recipe in grams. I’ve been providing grams for the last couple of years but must’ve missed this one. I hope this helps!
Kai says
Hoping to make this tomorrow night…when you say ground almonds is that almond flour? Curious as to how this would make a creamy filling.
vikalinka says
Hi Kai, yes ground almonds and almond flour are the same. I wouldn’t call the filling ‘creamy’, it’s a frangipane or something I would describe as a very moist, almond flavoured sponge. Enjoy!
Kai says
Excellent thanks for the quick response! I prepped ingredients last night, excited to get baking today.
vikalinka says
Have fun!
Brigitte says
Can you make this Tart with Apples?
vikalinka says
I haven’t tried myself but I don’t see why not. The apples would have to be roasted just like rhubarb before putting them in the tart but wouldn’t be able to advise you on timing, possibly a bit longer than the recipe states.
cath says
gorgeous recipe… my sons new girlfriend brought me masses of rhubarb from her family farm and this was the best recipe I made by far. im making for the third time today! and ive copied to the family recipe book in UK conversions
vikalinka says
So lovely to hear, Cath!! Thank you for sharing. 🙂
vikalinka says
Hahaha, Julie, it’s really no different than baking a cake inside of a tart shell! By the way, I checked out your blog and I absolutely love it! Loads of gorgeous photography and great tips!
Julie says
I have lived in London for nearly 2 years and have been terrified/overwhelmed/frozen by the idea of making my own Bakewell. It took me a while to discover the joys of this type of tart, what with all the custards and creams and eton mess that surround me, but it really is a classic. It’s perfect with a cup of tea, or Italian coffee as the case may be. I think maybe I’ve been convinced to just pick myself up and make it already. Cheers!
Laura (Tutti Dolci) says
Such a lovely tart, that almond filling is divine!
laurasmess says
You definitely didn’t overdo it with photos of this glorious tart, it’s stunning! The blush of pink, that gorgeous soft almond frangipane… yum. Just beautiful.
Good on you for stepping out of your comfort zone with the Cambridge diploma. I deifnitely understand the ‘what have I done?!’ feeling… haha. My husband and I are currently embarking upon some small business plans that make absolutely no economic sense but I’ve now got to the ripe old age of 30 and I’m thinking that if I take no risks, nothing will ever change in my life. Just wait for that feeling when you’re holding your new qualification in your hands, it’ll all be worth it! In the meantime, breathe and eat a slice of this glorious tart. I reckon there’s therapy in that 😉 xx
vikalinka says
When courage is one of your defining qualities taking risks only makes sense! Good luck with your business endeavour and thank you for your sweet words, Laura.
Sammi @Sunshine Recipes says
Oooh this looks beautiful. I have some random rhubarb growing in my yard, now I know what to use it for!
vikalinka says
Glad to help with that, Sammy. I wish I had random rhubarb growing in my garden!
Jennifer @ Seasons and Suppers says
Absolutely beautiful, Julia! I am such a fan of rhubarb and this tart is a perfect use for it.
vikalinka says
Thank you, Jennifer! I know what you mean. I am constantly looking for more recipes with rhubarb. 🙂