With Autumn here and winter approaching, Rhubarb starts to appear at the markets and in fruit and vegetable shops. I love Rhubarb. I make a great Apple and Rhubarb crumble with duck eggs. However I will have to show you that another time. Rhubarb is quite easy to grow and has a long history of growing along rivers in China. The leaves are poisonous.

Sometimes we drive up to Mount Tambourine and go to the markets there. They have wonderful fruit and vegetable stalls with Avocados and Rhubarb everywhere. This is also where I find plenty of duck eggs. It’s always cooler up in the mountains which makes a nice change after Brisbane. I used the same recipe for the tart base as I did in my last post for the Citron Tarte.  Here is the recipe for you.

Rhubarb Tart

Pastry or Pate Sucrée


175 grams of room temperature unsalted butter

125 grams of icing sugar

60m grams of almond meal

2 large eggs

1 egg yolk

1 vanilla bean

1 pinch of salt

350 grams of plain flour


Scrape the seeds out of the vanilla bean.

Place the butter and icing sugar in a bowl and mix with your hands, until it has the texture of breadcrumbs.

Add eggs and vanilla and mix with your hands again. Sift flour and mix together until it forms a balls then place in baking paper and rest in the fridge for one and half hours.

Place in a 170 degrees preheated oven for twenty minutes or until golden brown. Then rest until at room temperature then fill with filling.

Rhubarb and Frangipane fillling



1 Bunch of Rhubarb

1 cup of sugar

2 cups of water to cover rhubarb

I teaspoon of vanilla bean paste


Wash and cut a bunch of Rhubarb into 5cm long pieces.

Place water in saucepan with 1 cup of castor sugar and heat until melted.  Add the teaspoon of vanilla paste and then place rhubarb in the syrup and cook until tender. Rhubarb cooks very quickly so keep an eye on it. Drain syrup off the rhubarb and allow to cool.


125g unsalted butter softened

125g icing sugar

1/ 1/4 cups of almond meal

40g plain flour

3 eggs

3 tablespoons of cooked rhubarb.


Beat the butter until very soft. Add the icing sugar, ground almonds and flour and beat well. Add eggs one at a time and beat until fully incorporated. Mix 3 tablespoons of Rhubarb into frangipane

To assemble the tart

Place the frangipane mixture inside the tart, smooth the top and place the cooked rhubarb on top of this and press gently into the mixture.

Place in the 170 degree oven for 30 to 40 mins or until frangipane is golden.




Share on Facebook