When I see the rhubarb crowns popping out of the beds in the walled garden, I always feel longer warmer days are on the way. It really is one of my favourite things to grow and eat…I love it poached with orange zest to eat with my morning yoghurt or baked in lots of different cakes and tarts.
If you are a fan of our Apple Cake then you will love this Rhubarb version too. Seriously, you will find it hard to eat only one slice especially while still warm from the oven.
The second recipe is for a Rhubarb and Pistachio Frangipane Tart. I love these tarts and make them with raspberries, plums and apricots. It’s a recipe that’s so adaptable depending on the seasons, so for Spring it has to be delicious, zingy, tart stalks of pink loveliness.
Do you get the impression I love rhubarb?!!
Dunowen Rhubarb Cake
- 220g caster sugar
- 110g ground almonds
- 110g self-raising flour
- 1 tsp baking powder
- 3 free range eggs, lightly beaten
- 140g melted butter 2 bunches / 10 stalks of rhubarb. Trimmed & chopped
- Preheat the oven to 160C or 140C fan. Butter the base & sides of a 20cm springform or loose bottom tin then line the base with parchment paper.
- Sift flour & baking powder into large bowl, then mix in the sugar & ground almonds.
- Make a well in the centre and add the melted butter and beaten eggs. Mix with a wooden spoon or spatula until combined.
- Pour the mix over the base then arrange the rhubard pieces on top (see image)
- Pop in the oven for 50-55 minutes until golden brown & a skewer inserted into the middle comes out clean.
- Dust with icing sugar and serve warm with cream or custard. It’s also lovely eaten cold the following day.
Rhubarb & Pistachio Frangipane Tart
- 180g flour
- 2tbsp icing sugar
- 100g very cold butter, cut into cubes
- 1 lightly beaten egg
- 2 tbsp of raspberry or apricot jam
- 120g butter, room temperature
- 120g caster sugar
- 2 large eggs
- 120g ground almonds
- zest of 1 lemon
- 5 - 6 Stalks Rhubarb
- Shelled unsalted Pistachios
- Icing sugar to decorate
23cm fluted loose bottom quiche tin or rectangular fluted tin
- Preheat oven 180C fan, Gas 6. Butter the tart tin.
- I use a food processor for the pastry as the less hand contact the better the finish. Put the flour, icing sugar & butter in food processor and blitz until combined. Carefully add the beaten egg until the mix just comes together. Empty contents onto a floured worktop and gently knead for a few seconds. Wrap in clingfilm and chill in fridge for at least 1 hour.
- When chilled, remove and roll out, then line the prepared tin. Place sheet of baking parchment over pastry and fill with baking beans or dried pulses. Bake in preheated oven for 15 minutes then carefully remove the paper & beans, baking for a further 5-10 minutes until base is light in colour but crisp. Remove from oven and brush the base with warmed raspberry or apricot jam.
- To make the Frangipane filling, cream the butter & sugar until light & fluffy. Add eggs one at a time, beating well between each addition. Add the ground almonds & lemon zest, then fold into the mixture.
- Spread the filling over the pastry base and lay stalks or chopped pieces of the rhubarb on top. Adjust size of pieces depending on the type of tin you use. Scatter pistachios over the top, between the pieces of rhubarb.
- Return tart to oven and bake for a further 30-35 minutes until golden and springy. You can glaze the top while still warm with some apricot jam, to give the tart a lovely glossy finish.
- Cool slightly before dusting with icing sugar and serve with custard or whipped cream.