Rhubarb Tart Recipe with Vanilla Ice Cream

Rhubarb tart with vanilla ice cream

Name: Rhubarb tart with vanilla ice cream
Total time: 1 h 30 min
Yield: Serves 6
Ingredients: 250g plain flour; 75g golden caster sugar; 125g butter chilled and diced; 1 large egg lightly beaten; 2 eggs; 150g granulated sugar; 3 tbsp plain flour; ¼ tsp almond extract; 300g rhubarb; to serve vanilla ice cream; 100g soft brown sugar; 75g plain flour; ½ tsp ground nutmeg; 15g butter chilled and cut into pieces

Published: March 25, 2015 at 3:08 PM

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Serves 6

Easy

Total time: 1 hr and 30 mins

+ chilling

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This make-ahead rhubarb tart with vanilla ice cream comes from Angela Hartnett's Café Murano and makes for a great dinner party or Sunday lunch dessert. The tart rhubarb and slightly bitter almond work really well with the sweet, creamy ice cream

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Ingredients

Nutrition

250g plain flour
75g golden caster sugar
125g butter

chilled and diced
1 large egg

lightly beaten

FILLING

2 eggs
150g granulated sugar
3 tbsp plain flour
¼ tsp almond extract
300g rhubarb
to serve vanilla ice cream

CRUMBLE TOPPING

100g soft brown sugar
75g plain flour
½ tsp ground nutmeg
15g butter

chilled and cut into pieces

Nutrition: per serving

kcal484
fat17.2g
carbs76.4g
fibre3.2g
protein7.6g
salt0.4g

Method

step 1

To make the pastry, mix the flour and sugar together in a bowl. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Pour in the beaten egg and mix well, but don’t overwork the mixture. (Add a splash of cold water if you need to bring it together.) Gently bring it together then wrap in clingfilm and leave to rest in the fridge for at least 30 minutes. Roll out to 20p thickness on a floured surface and use to line a shallow 23-24cm tart tin. Chill for another 20 minutes. Heat the oven to 190c/fan 170c/gas 5.
step 2

To make the filling, beat the eggs with electric beaters until light. Beat in the granulated sugar, flour and the almond extract until smooth. Stir in the rhubarb. Spoon the mix into the case.
step 3

To make the topping, rub the butter into the flour until the mixture resembles coarse crumbs. Mix in the brown sugar and the nutmeg. Sprinkle over top of the tart.
step 4

Bake for 40-45 minutes or until pastry is golden brown and filling is set in centre. Serve just warm with vanilla ice cream.

Check out more of our rhubarb recipes here...

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