Rhubarb tart

Recipe courtesy our founder - Emilie

Rhubarb pie


  1. Ready rolled shortcrust pastry
  2. Rhubarb stalks (around 400 - 500g)
  3. Tub of Single cream 
  4. White sugar (100- 170g)
  5. 2 eggs


  1. Unfold a ready rolled shortcrust pastry in a mould and prick it with a fork

  2. Cut the rhubarb in small squares (400 to 500 g should do)

  3. Mix with 20g sugar and leave to marinate as the rhubarb will loose water.
  4. Drain the rhubarb and put the squares on the pastry.
  5. In a bowl mix 200ml of single cream, 2 eggs and 100-150g of sugar depending on how sweet you like your tart.
  6. Pour the mixture on top of the rhubarb and put in the oven for 30 to 40 mins at 200 degrees celsius until the top is golden.
  7. You can sprinkle a bit of sugar 10 minutes before taking it out of the oven to caramelise the top.