x
  • Home
  • Recipes
  • Press
  • About
  • Let’s talk!
Instagram Pinterest BlogLovin
Home › recipes › tarts › Rhubarb Bakewell Tart

FacebookTweetPin

  • Instagram
  • TikTok
  • Pinterest
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Constellation Inspiration

Constellation Inspiration

A Dessert Blog

  • Cookbook
  • Tutorials
  • About
    • Press
  • Contact
  • Recipes:
  • Asian-inspired
  • cake
  • cookies
  • cream puffs
  • tarts
  • bars
  • candy
  • seasonal
    • Valentines
    • halloween
    • christmas
Jump to Recipe
tarts

Rhubarb Bakewell Tart

by: Amy on: May 26, 2018

I’m breaking my Saturday morning ritual to write this at 9am. The farmers markets opened three weeks ago and my Saturday morning routine for the last three weeks has been precisely: wake up, get an iced coffee (which...

Review  or  Print Recipe

strawberry rhubarb bakewell tart

I’m breaking my Saturday morning ritual to write this at 9am. The farmers markets opened three weeks ago and my Saturday morning routine for the last three weeks has been precisely: wake up, get an iced coffee (which I will proceed to spill on my new white shoes), go to the farmers market, scour for any remaining bunches of lilacs of the season, buy all the ruby red stalks of rhubarb, eat ham and cheese crêpes, and repeat. I go to the market without any idea of what I am going to buy but the market is never short of inspiration. The first week of the market took place during peak lilac season, and I bought more than enough bunches of purple lilacs to last several batches of lilac cupcakes and lilac layer cakes. The two weeks following was when everyone was selling the most beautiful stalks of rhubarb. I have never really worked with rhubarb in the past and never had much desire to do so, maybe a strawberry rhubarb pie once in a while. Seeing everyone’s excitement about rhubarb at the market and so many bakers’ rhubarb treats on their blog pushed me to get a few stalks to play with. Strawberry rhubarb compote was the first thing to result from the vibrant red stalks and I have been slathering that compote on everything. Putting it on toast, piping it inside cupcakes, and now baking it inside a tart filled with almond frangipane and topped with even more rhubarb.

This Rhubarb Bakewell Tart is everything I wanted it to be. A sandy and buttery crust, a sweet and tart strawberry rhubarb compote layer, and a fluffy frangipane layer which has some textural similarities to cake. It is topped with more roasted rhubarb because ’tis the season. Serve warm as is or alongside a large dollop of vanilla bean-flecked whipped cream.

rhubarb stalks

strawberry rhubarb bakewell tart

strawberry rhubarb bakewell tart

strawberry rhubarb bakewell tart

strawberry rhubarb bakewell tart

 

Happy baking!

Rhubarb Bakewell Tart

By Amy

Ingredients

Pâte Sablée

  • 9 tablespoons unsalted butter, room temperature
  • 1/3 cup powdered sugar
  • 1 large egg yolk
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour

Strawberry Rhubarb Compote

  • 100 g rhubarb, trimmed and chopped
  • 100 g strawberries, chopped
  • 1/3 cup sugar
  • 2 teaspoon vanilla extract
  • 1 tablespoon unsalted butter

Almond Frangipane Filling

  • 3/4 cup sugar
  • 2/3 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cup ground almonds
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Rhubarb Stalks

  • 5 large stalks rhubarb, trimmed
  • 1/3 cup sugar
  • 2 teaspoon vanilla

Instructions

Pâte Sablée

  • Beat the butter and powdered sugar in the bowl of a stand mixer until creamy.
  • Beat in the egg yolk and mix until fully combined.
  • With the mixer on low speed, beat in the salt and flour just until the dough comes together and there is no more visible flour. Careful not to over-mix. Remove dough from the bowl and press the dough into the tart pan, making sure it is evenly distributed. Using a fork, prick the bottom of the tart shell to prevent the bottom from puffing up when baking.
  • Wrap the pan loosely in plastic and chill 30 minutes.
  • Bake the tart shell at 400F until the crust is golden, approximately 10 minutes. You do not want the shell to be too brown. Remove carefully from oven and let rest on a wire rack.

Strawberry Rhubarb Compote

  • In a heavy medium saucepan over medium heat, melt the butter.
  • When the butter has melted, add the remaining ingredients to the pan. Allow to cook, undisturbed, for 2 minutes.
  • Gently stir and continue to cook, stirring occasionally, until the rhubarb is tender and juices become thick (10 to 15 minutes).
  • Remove from heat and let compote cool.

Almond Frangipane Filling

  • Beat together sugar and butter until creamy. Add eggs, one at a time, and mix until well-incorporated. Add vanilla.
  • In a separate bowl, whisk together ground almonds, flour, baking powder, and salt.
  • Add dry mixture to butter-sugar mixture and mix until combined.

Rhubarb Stalks

  • Preheat oven to 350F
  • In a large bowl, toss together rhubarb, sugar, and vanilla. Set aside for 15 minutes.
  • Transfer mixture to a parchment lined baking tray and bake for 20 minutes, until rhubarb is tender to the fork.
  • Remove from oven and let rhubarb cool.

Assembly

  • Preheat oven to 350F.
  • Evenly spread compote on cooked tart shell.
  • Carefully spoon the almond frangipane mixture on top of rhubarb compote layer. Even out layer with the back of a spoon or an offset spatula.
  • Place stalks of rhubarb in a radial pattern on top of almond filling.
  • Bake tart for 40 – 45 minutes until tart is golden. Let tart cool in tart pan for 15 minutes before carefully removing.

Notes

Almond Frangipane Filling Adapted from Vikalinka

more like this:

Apple Puff Pastry Rose Tarts

Pink Pearl Apple Custard Tart

Hibiscus Apple Tahini Frangipane Tart (and a Trip to Willow View Farms)

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

a sweet hello.

Welcome to Constellation Inspiration, a buttercream-coated journal of recipes, stories, and love letters that are sweet to read, and even sweeter to eat. These love letters are dedicated to you.

sneak peaks & bonus recipes!

Sign up to get them for free:

featured

day two: sparkly matcha neapolitan shortbread cook day two: sparkly matcha neapolitan shortbread cookies ✨

the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)

vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt

matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt

strawberry dough 
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder 
1/4 tsp salt

1 egg white
coarse sanding sugar

for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls

place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough

remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min

[recipe cont’d in comments]

#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating
day 1: rudolph rings 🦌✨ piped butter cookies day 1: rudolph rings 🦌✨

piped butter cookies are some of my fav cookies to make — they’re buttery! sandy! rich! they get a little holiday makeover and become the cutest rudolph rings when you add a little red m&m nose and antler details. topping the antlers with gold is optional, but adds extra sparkle and festive cheer to each cookie

(makes 12 cookies)
135 g salted butter, very soft
45 g icing sugar
100 g flour
40 g cornstarch
15 g cocoa powder 
1/4 tsp espresso powder 

in a medium bowl, combine softened salted butter with icing sugar with a rubber spatula until smooth

in a separate bowl, whisk together flour, cornstarch, cocoa powder, espresso powder, and salt

using a rubber spatula, fold in the dry ingredients into the butter-sugar mixture until no more dry spots remain

transfer the dough into a piping bag fitted with a large open star tip (i used wilton 6b)

apply pressure to pipe the dough onto the prepared baking sheet. if you are having trouble piping out the dough, you can warm up the dough in the piping bag between the palms of your hands, or add an extra 1 tbsp of melted butter to the dough and refill the piping bag. leave 1 inch between each cookie

transfer the sheet of piped cookies to the freezer while you preheat the oven to 325f. chilling the dough will prevent the cookies from spreading in the oven

bake the cookies until the bottoms are set, about 25 – 30 minutes

allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely and decorate

royal icing
1 egg white
150 g icing sugar
1/4 tsp vanilla extract 

in the bowl of a stand mixer or large mixing bowl, beat egg whites on medium-low speed until frothy, about 1 min. with the mixer on low speed, slowly add icing sugar and vanilla. once incorporated, increase speed to medium-high and beat until stiff peaks form. transfer icing to a pip bag with a small round tip to pipe out face details

#holidaybaking #christmascookies #christmascookie #holidaycookies #christmasbaking
sorry i cant come to the phone right now, i’m to sorry i cant come to the phone right now, i’m too busy baking all the @nytcooking holiday cookies the day they’re released

@csaffitz bûche de noël cookies
@samanthaseneviratne ginger cheesecake cookies
@heysueli matcha-black sesame shortbreads
@ericjoonho lemon-turmeric crinkle cookies
@clarkbar iced peppermint cookies
@sohlae holiday rocky road
@vaughn rum-buttered almond cookies

#nytcooking #nytcookieweek #nytcookies #holidaybaking #christmascookies
presenting: this year’s 12 days of christmas coo presenting: this year’s 12 days of christmas cookies 🎄

matcha christmas tree cookies 
chocolate reindeer cookies
matcha strawberry neapolitan checkerboard
hojicha walnut deer cookies (with a bow!)
hedgehog hazelnut praline shortbread
pretzel shortbread mittens
earl grey decorated wreath cookies 
snowman cookie butter truffles
grinchy pistachio jammy liners
eggnog brûlée cookies
biscoff snowman cookies
chestnut hazelnut praline sandwich cookies

…dropping tomorrow! stay tuned!

#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating
preparing for the big weekend… ✨ a tradition preparing for the big weekend… ✨

a tradition that i started in 2019, this will be the sixth year i bake all of the @nytcooking holiday cookies the moment they are released on dec 1. i’m excited/nervous for sunday (i might throw up). here are the cookies from previous years, and a few behind the scenes where you can witness me slowly lose my sanity.

2019: twelve cookies by @susanspungen
peppermint stripe cookies
color-field cookies
peanut shortbread with honeycomb
gingery brownie crinkle cookies
marbled tahini cookies
homemade pocky
abstract art cookies
stamped citrus shortbread
brown sugar-anise cookies
thumbprints with dulce de leche
blood orange poppyseed window cookies
dirty chai earthquake cookies

2020:
cornmeal lime shortbread fans
sparkly gingerbread
vanilla bean spritz cookies
toasted almond snowballs
honey-roasted peanut thumbprints
black and white brownies 
fudgy bourbon balls
cherry rugelach with cardamom sugar

2021: the year that @nytcooking released 24 holiday cookie recipes and i almost passed out/away
m&m cookies
almond spritz cookies
peppermint brownie cookies
brown-butter toffee sandwich cookies
hibiscus-spiraled ginger cookies
guava and cream cheese twists
minty lime bars
chewy gingerbread
savory mixed-nut shortbread
tahini thumbprints with dulce de leche
chocolate babka rugelach
fruity meltaways
iced oatmeal cookies
spiced orange crumble cookies
peanut butter cookies
gingerbread biscotti
cheddar cheese coins
fig and cherry cookie pies
italian rainbow cookies
chocolate-cherry ginger cookies
hindbaersnitter
no-bake chocolate clusters
torticas de morón
piparkakut

2022:
white chocolate macadamia nut cookies
gochujang caramel cookies
chocolate hazelnut cookies
gingerbread latte cookies
orange, pistachio and chocolate shortbread
crunchy coconut twists
savory shortbread with olives and rosemary

2023: last year’s seven cookies which was done after ten hours of baking
gingerbread blondies
mexican hot chocolate cookies
rainbow rave cookies
lemon butter curls
matcha latte cookies
technicolor cookies
neapolitan checkerboard

#nytcooking #nytcookies #nytcookieweek #christmascookies #holidaycookies

Footer

Recipe Index
About
Press
Contact
Legal

sneak peeks & bonus recipes!

Sign up to get them for free:

© 2025 Constellation Inspiration · Site by Meyne