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Rhubarb & Ginger Crumble Tart

I can’t really remember why I made this tart, it has been sitting patiently waiting to be posted for weeks but then does one really need a reason for making anything with rhubarb? I know after the fact I did decided to plant rhubarb in my ‘herb’ patch because there just doesn’t seem to be that much around these days. Once upon a time people were desperate to palm it off on you but it seems to have gone out of fashion and is no longer a common garden plant. It is going to be a while till I can reap my rhubarb crop, it only has 4 leaves so far after some nasty slugs snook in one night and almost polish the whole plant off. I have since made a barricade of egg shells around the plant which seems to have done the trick and the rhubarb is flourishing….slowly. But it isn’t the only fruit I am waiting on, I have two new figs trees which were planted several months ago and the fruit crop from them this season! Not that I am disappointed, I wasn’t expecting any the first season but it is going to be a very mini dessert with one fig and that is if the birds do not beat me to it!


  • 220g Butter
  • 360g flour
  • 120g icing sugar
  • 1 egg
  • Enough rhubarb to fit one layer of your tart tin (22cm/24cm)
  • 2 cm fresh ginger grated
  • 2 tbsp brown sugar
  • Juice & zest of one orange


  1. Preheat oven to 180 degrees centigrade.
  2. Wash the rhubarb and chop into 4cm pieces and put them in a lightly buttered ovenproof dish or roasting tin.
  3. Sprinkle over the sugar, ginger, orange juice and zest.
  4. Roast rhubarb for 25 minutes to reduce the juices until syrupy, you want to keep the rhubarb whole and slightly firm.
  1. Grease and flour a loose bottom, 22-24cm, flan tin.
  2. Place the flour, butter & sugar in a bowl.
  3. Work the ingredients together until the mixture looks like breadcrumbs.
  4. Divide mixture in half.
  5. Add the egg to one half of the mixture and bring dough together. Put other half aside for the crumble.
  6. Rest dough in fridge for an hour before rolling out.
  7. Roll out pastry to fit bottom & sides of tin, prick bottom of pastry case.
  8. Place one layer of rhubarb across the bottom of the pastry case and spoon over the juices from the roasting tray.
  9. Cover Rhubarb with the rest of the crumble mixture.
  10. Bake for 35 minutes or until golden brown.
  11. Serve with ice cream
3 Comments Post a comment
  1. Love this tart, it sounds delicious!
    I’ve been wanting to make something with rhubarb for so long now.

    January 25, 2010
  2. Hi – ran across your beautiful blog and want to invite you to check out We are a new site where food bloggers can post photos to share and drive a bit of traffic back to their blogs. With your gorgeous photography and delicious food, you would be a hit with our readers. I hope that you will come by and check us out, and if you like what you see, please register and submit a photo or two. thanks – Donalyn

    January 27, 2010
  3. Bev #

    My Rhubarb is prolific – must be because it is right beside the compost bin – so I am going to enjoy making and eating this tart. Thanks!!!

    January 30, 2010

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