Rhubarb is growing madly in my garden right now and this pretty rhubarb tart recipe from the Nordic Bakery Cookbook – new out this week – will the perfect way to use up the glut. The base for this tart is a lovely cross between pastry and biscuit.
You will need a 20cm loose-bottomed, fluted tart tin
150g plain flour
1 teaspoon baking powder
100g unsalted butter, softened at room temperature and diced
85g caster sugar
1 egg yolk
300g rhubarb, trimmed and roughly chopped
2 tablespoons dark brown soft sugar
50g unsalted butter, softened at room temperature and diced
60g caster sugar
50g rolled porridge oats
1 Preheat the oven to 200˚C (400˚F) Gas 6. Sift the flour and baking powder into a mixing bowl. Rub the butter into the flour mixture with your fingertips until it looks like breadcrumbs. Stir in the sugar and egg yolk and mix until a dough forms. Transfer the dough to the greased tart tin and push and press it into the tin until the base and sides are evenly covered with a neat layer of dough.
2 To make the filling, put the rhubarb and brown sugar in a bowl and mix until the rhubarb is evenly coated, then transfer to the pastry case and spread roughly over the base of the tart. In a separate bowl, mix the butter, caster sugar and oats together until you have a rough mixture like a crumble topping. Scatter roughly over the rhubarb filling. Bake in the preheated oven for 30 minutes, or until the crumble topping and pastry are golden brown.
Recipe taken from the Nordic Bakery Cookbook by Miisa Minks (£16.99, Ryland Peters & Small). Photograph Peter Cassidy