Rhubarb Strawberry Tart

Rhubarb Strawberry Tart

By 26 August, 2018

This versatile tart can be adapted all year round, using fruits in season. At this time of year, rhubarb and strawberries are in plentiful supply so I have used those. I like the combination of sour rhubarb with sweet fragrant strawberries, but given the current glut of strawberries, you could use all strawberries. You'll need about 350g-400g rhubarb, not the whole bunch - stew the remainder with a little brown sugar, small cinnamon stick, orange juice and zest,
Bake it in a ceramic quiche or pie dish lined with baking paper and serve straight from oven to table.  Great with clotted cream and/or ice cream.

  • Prep Time : 20 minutes
  • Cook Time : 40 -50 minutes
  • Yield : 8



Preheat oven to 180C (160C fan-forced). Line a 26cm ceramic quiche or pie dish with baking paper.
Melt butter and sugar together over low heat stirring with a wooden spoon until sugar dissolves, approximately five minutes – it should be thick and honey-like in consistency. Remove pan from heat and cool for 10 minutes. Add eggs and whisk together lightly.
In a separate bowl sift flour and baking powder and stir through almond meal (or coconut if using).
Make a hole in the centre and pour in the butter-egg mixture.   Combine well with a wooden spoon.  Spoon batter into prepared flan tin or quiche dish.
Cover with pieces of sliced rhubarb starting from the outside circle and working in. Top with sliced strawberries.
Sprinkle top with flaked almonds. Bake for 40 – 50 minutes or until a skewer inserted in centre of flan comes out clean.

Tip: if you warm the sugar in a moderate oven before adding to the melted butter, it will make it easier to dissolve.  
The top can be glazed with warm apricot jam.

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