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Rhubarb Tart with Stem Ginger Frangipan

Preparation: 15-20 minutes
Cooking: 15-20 minutes
Serves: 4 people


  • 4 Sweet Pastry Cases
  • 125g Unsalted Butter
  • 125g Caster Sugar
  • 1 Large Egg
  • 125g Ground Almonds
  • 40g Chopped Stem Ginger
  • 280g Rhubarb
  • 20g Flaked Almonds
  • 1 oranges
  • 80g crème fraiche
  • 20g icing sugar


Place 4 deep sweet pastry tartlet cases on a baking tray
Mix softened butter with caster sugar then add 1 beaten egg , fold in the ground almonds , chopped stem ginger and the zest from one orange.
Fill the pastry cases with the frangipane and top with batons of rhubarb, flaked almonds and more grated orange zest , then bake for 15- 180 mins at 170c
Once cooked serve with crème fraiche mixed with icing sugar and orange zest.
Finish with orange segments.