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–+ servings
A slice of fruit tart.

Rhubarb tart with red fruit and crumble topping

Rhubarb tart is a fruit tart made with sweet shortcrust pastry filled with summer fruit and an oat crumble topping. It is a variation on traditional fruit crumble and is simple to make.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 20 minutes
Chill time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert, Snack, Teatime
Cuisine British
Servings 8
Calories 308 kcal

Ingredients
 
 

For the pastry

  • 160 grams flour
  • 80 grams butter
  • 50 grams icing sugar
  • 1 egg
  • 1 teaspoon vanilla extract

For the fruit filling

  • 220 grams rhubarb
  • 150 grams raspberries or loganberries
  • 1 dessertspoon Demerara sugar

For the crumble topping

  • 80 grams flour
  • 40 grams butter
  • 40 grams Demerara sugar
  • 20 grams rolled oats
  • 18 grams pumpkin seeds

Instructions
 

Prepare the pastry

  • Rub the butter/margarine into the flour (or use a food processor). Add the icing sugar, egg and vanilla essence and combine to form a dough. It may be necessary to add a little water if it is too dry. Wrap in cling film and refrigerate for around 30 minutes.
  • Roll out and line a 20cm loose bottomed flan dish.

Prepare the fruit filling

  • Cut the rhubarb into pieces about 1 cm long. Place in a pan with the sugar and water. Simmer until soft.

Prepare the crumble topping

  • Rub the butter into the flour (or use a food processor). Add the sugar, oats and pumpkin seeds and mix.

Assemble the tart

  • Place the fruit over the base of the pastry case.
  • Spread the crumble mixture over the fruit making sure that all the fruit is covered.

Bake

  • Bake in the centre of the oven at 180oC, 350oF, gas mark 4 until the crumble and the edge of the pastry case start to turn golden (about 15 to 20 minutes).

Notes

To serve
    • It can be served either hot or cold.
    • This tart is suitable for reheating either in an oven or microwave.
    • Serve either on it's own or with cream, ice cream or custard.
To store
    • Store in the fridge for up to two days.
    • Rhubarb tart can also be frozen if needed to avoid waste.

Nutrition

Calories: 308kcalCarbohydrates: 40gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 53mgSodium: 107mgPotassium: 180mgFiber: 3gSugar: 13gVitamin A: 439IUVitamin C: 7mgCalcium: 43mgIron: 2mg
Keyword Crumble, Fruit, Rhubarb, Summer
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