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Submitted by Ice Cream

Rhubarb Tart with Creamy Topping & Shortbread Base

Amazing combination of crumbly shortcake base, sour-and-sweet rhubarb and smooth cream."


130g butter, cut into small pieces
90g caster sugar
200g flour
2 tsp vanilla extract
150g sour cream
250g rhubarb, peeled and cut into 10-cm pieces
2 tbsp brown sugar


Mix caster sugar with flour and a pinch of salt. Add butter, vanilla and 2 tablespoons of cream and mix the dough quickly with your hands until it's smooth. Put into a fridge for 15 mins.

Heat the oven to 200°C. Line the 28x15 cm baking tray with parchment paper, brush the inside lightly with butter and transfer the pastry into the tray covering the bottom and making the edges a bit higher. Pierce the pastry with a fork and bake until golden, approx. 10 mins. Take out of the oven and set aside.

Cut each piece of rhubarb lengthwise into quarters and place on the cooked pastry. Mix cream with brown sugar and pour over the rhubarb. Decrease the oven temp. to 180°C and bake the tart for 20 mins until rhubarb is soft.

Enjoy :)

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Nutritional Information
Per Serving

no nutrition information available

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