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Chris’s Rhubarb Crumble Tart

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Chris’s Rhubarb Crumble Tart

This Rhubarb Crumble Tart is one of my favorite tarts. I love it served warm with either custard, whipped cream or ice cream or all three together! Delish. 

Recipe

Pastry

300g / 2 1/4 cups of Plain Flour

175g / 1 1/2 sticks of Unsalted Butter

75g / 2/3 cup of Icing Sugar

1 Egg

Crumble

150g / 1 1/4 cups of Plain Flour

85g / 3/4 stick of Cold Butter

50g / 1/4 cup of Light Brown Muscovado Sugar

Rhubarb Filling

650g / 6 cups of Chopped Rhubarb

150g / 3/4 cup of white sugar

1 1/2 tbsp of Cornstarch

Method

For the pastry. Add the softened butter to the flour and rub in well. Add the Icing sugar followed by a lightly beaten egg. Shape to a dough, place it in a freezer bag and put it in the fridge for about 30 minutes

For the crumble. Combine everything in a small bowl and rub together. Place the bowl in the fridge until it’s ready to use

When the pastry is ready, give it a gentle knead and  roll out on a floured surface. I used a 10” non greased tart tin which was a bit smaller than I remembered so there was a little pastry and crumble left over. You could just go with a 3/4 recipe for this or make a few extra small ones. 

Cover the tart tin, Prick with a fork and place it back in the fridge while you prepare the Rhubarb. 

For the rhubarb. Clean and roughly chop the rhubarb. Whatever way you like it. Transfer to a pot. Add the sugar and cornstarch. Mix well and allow it to simmer for about 10-15 minutes with a lid on top. Once ready, pour it onto a plate and allow it to cool for a bit

Blind bake the prepared tart tin for 10 minutes at 180C/356F

Fan oven – 160C/320F

Once baked, fill with the rhubarb and spread the crumble on top. Bake for 30 minutes at the same temperature 

If you plan on removing it from the tin, allow it to cool down first. This can be reheated again for a few minutes in the oven or in the microwave 

Enjoy! 

Give it a go and let me know how you get on! 

All the best

Chris – Your Irish Baker Abroad

DISCLAIMER

Last updated May 29, 2023


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