Nigella Rhubarb Tart

I didn’t grow up with rhubarb. I first tried it thinking it would taste like pink celery — big mistake. But then I learned how to treat it right: a bit of sugar, a bit of spice, and wrapped in something buttery and golden.

This tart is exactly that. It’s simple, but it feels impressive. There’s a gentle mess to it — the rhubarb shifts as it bakes, juices bubble, the crust might crack in a few spots. It’s all part of the charm. I usually make this on a slow Sunday when I’ve got a podcast playing and flour on my jumper. If you’ve got a bunch of rhubarb and a bit of patience, this is how you turn it into something magic.

Why You’ll Love It

• The crust is buttery but never soggy — holds up like a dream.
• The rhubarb turns jammy and soft but still has a bite.
• Looks like something from a French bakery, even if you make it in joggers.
• Not overly sweet — the sour edge stays sharp.
• Great cold, room temp, or warm with a scoop of something creamy.
• It’s rustic enough to feel homemade, but still has wow factor.

Ingredients

• 400g rhubarb stalks, cut into 2-inch pieces
• 200g all-purpose flour
• 150g cold unsalted butter, cubed
• 50g ground almonds
• 50g caster sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 tbsp cornstarch
• ½ tsp ground cinnamon
• Zest of 1 lemon
• 2 tbsp Demerara sugar

How to Make It

Mix up the crust:

In a big bowl, combine flour, butter, ground almonds, and sugar. Rub it together with your fingertips until it looks like rough breadcrumbs. Whisk the egg with vanilla, pour it in, and mix to form a soft dough. If it’s dry, add a splash of cold water. Wrap and chill for at least 30 mins.

Prep the tin and rhubarb:

Butter a tart tin (about 9 inches), then roll out your dough on a floured surface and press it into the tin. Trim the edges. In a separate bowl, toss your rhubarb with the cornstarch, cinnamon, and lemon zest.

Fill and finish:

Pile the rhubarb into the tart case — don’t overthink the pattern unless you’re feeling fancy. Leave a bit of space at the edges. Sprinkle over the Demerara sugar.

Bake to golden perfection:

Bake at 180°C (350°F) for 35–40 minutes until the crust is golden and the rhubarb looks soft and glossy. Some bubbling is good.

Cool and chill:

Let it cool fully. It slices cleaner once it’s had time to set — I usually refrigerate it for an hour if I can wait that long.

Common Mistakes and How to Dodge Them

Why is the crust shrinking?
You probably skipped chilling the dough. Cold dough holds its shape better — give it time.

It turned out watery. What gives?
Rhubarb can be juicy. Try roasting it a little first or make sure to mix in the cornstarch really well.

Too tart?
Rhubarb varies. Taste a bit raw — if it’s lip-puckering, add another spoonful of sugar before baking.

Crust too hard?
Probably overworked the dough or baked it too long. Keep a light hand and check early.

Storage and Reheating

Fridge:
Wrap tightly or pop in a container — keeps for 3–4 days.

Freezer:
Slice and freeze individually. Wrap well and use within 2–3 months.

Reheating:

• Oven: 150°C (300°F) for 10–15 mins, foil on top.
• Microwave: Just a quick zap for individual slices.
• Cold: It’s actually amazing straight from the fridge.

Frequently Asked Questions

Can I skip the almonds?
Yep — you can just use more flour, but the almonds add lovely texture.

What else can I put with rhubarb?
Strawberries, raspberries, or orange zest work beautifully. It plays well with others.

Do I need to blind bake the crust?
Not for this one — the filling cooks quickly and doesn’t soak the base too much.

Can I use frozen rhubarb?
You can, but thaw it first and drain off any extra liquid.

Nutrition Facts (Per Serving)

• Calories: 250
• Fat: 10g
• Carbs: 35g
• Sugar: 15g
• Fibre: 2g
• Protein: 3g
• Sodium: 80mg

Try More Nigella Recipes:

• Nigella Rhubarb Flapjacks Recipe
• Nigella Rhubarb Ice Cream
• Nigella Rhubarb Cheesecake