Rhubarb and Frangipane Tart

Rhubarb & Frangipane Tart

Spring and early summer means rhubarb time, and if you are a fan, then this recipe is a great taste contrast with sweet frangipane and tart rhubarb. Serve with a good yoghurt or cream if you have a really sweet tooth. You can make all sorts of interesting shapes with the rhubarb – we think this looks very much a design from architectural cook.
search Cakes and Bakes, Puddings, Seasonal
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 8


Sweet Short Crust Pastry:

  • 200 g plain flour
  • 20 g icing sugar
  • 100 g cold unsalted butter
  • 1 large egg yolk

Filling & Glaze

  • 125 g soft unsalted butter plus extra
  • 125 g golden caster sugar
  • 1 large egg
  • 125 g ground almonds
  • ½ tsp ground cardamom from about 20 pods – or use allspice, cinnamon, and nutmeg
  • 250 g rhubarb sliced into chunks on the diagonal
  • 40 g caster sugar
  • ½ tsp vanilla extract


You can make the tart a day ahead if you are having guests, and if there is anything left, it will keep for a couple of days – or just freeze it. Allow to defrost and gently reheat to give it that just made taste.