Rhubarb Almond Tart: A Simple Homemade Recipe

This rhubarb and almond tart is a seasonal dessert that’s both tender and slightly tangy.

Its almond filling beautifully highlights the rhubarb’s flavour with simplicity.

This easy recipe allows you to prepare a homemade dessert that’s as attractive as it is delicious. 

Rhubarb and Almond Cream Tart – A Springtime Bakewell Twist

Today, I’m sharing a dessert that’s bursting with the flavors of spring: a rhubarb and almond cream tart, inspired by the classic Bakewell tart.

Traditionally, a Bakewell tart features a buttery crust layered with jam and topped with a smooth almond cream.

But in my version, I swapped the jam for a tangy homemade rhubarb compote – and let me tell you, it was an absolute hit! My husband couldn’t get enough of it.

As for me? I’m completely in love with these fresh, fruity tarts that blend textures so perfectly.

That crisp shortcrust base (or sweet pastry if you’re feeling indulgent), the silky almond cream, and that hint of tartness from the rhubarb. Every bite is a beautiful contrast of flavors and textures.

Best of all? It’s incredibly easy to make – much simpler than a custard tart!

Just make sure your butter is soft ahead of time, spread the almond cream over your pastry, top with fruit, and pop it in the oven.

In just thirty minutes, you’ve got a golden, fragrant tart ready to enjoy.

Ingredients for a Delicious Rhubarb Frangipane Tart

For the homemade shortcrust pastry:

• 190 g of flour: preferably T55 type for a well-balanced dough.
• A pinch of salt: to subtly enhance the dough’s flavours.
• 90 g of cold butter: cut into small pieces, it should be firm for a crumbly texture.
• 45 ml of ice water or 90 g of plain yogurt: water gives a neutral and crunchy dough, yogurt adds a softer and tangier note. Choose according to your taste.

For the almond cream:

• 50 g of unsalted butter: ideally at room temperature for easier creaming.
• 50 g of granulated sugar: adjust according to the rhubarb’s acidity.
• 1 whole egg: it binds the cream and gives it its softness.
• 60 g of ground almonds: for a moist, fragrant, and slightly grainy filling.

For the topping:

• Rhubarb compote: a thin layer at the tart’s base to intensify the tangy taste and add softness.
• Fresh rhubarb: cut into sections or decorative patterns, it adds texture and a beautiful colour when baked.

How to Prepare the Rhubarb Frangipane Tart

Preparing the shortcrust pastry:

I make the dough by hand in a large bowl, but you can also use a food processor or stand mixer if you prefer. With these quantities, I lined an 18 cm tart tin and made a few mini tartlets with the remaining dough.

Steps:

1. Crumb the dough: Mix the flour and cold butter cut into cubes, rubbing between your fingers until you get a sandy texture.
2. Add the liquid: Incorporate the ice water (or yogurt) by mixing with a wooden spoon, lifting the dough well.
3. Adjust hydration: Add a bit of cold water, spoon by spoon, just enough for the dough to hold together when pressed.
4. Roll out the dough: Spread it on a lightly floured surface or between two sheets of parchment paper to prevent sticking.
5. Line the tin: Place the dough into your tart tin, then refrigerate until ready to fill.

Note:

I used a perforated tin, so I didn’t need to prick the dough. If you’re using a standard tin, remember to prick it with a fork to prevent it from puffing up during baking.

Preparing the almond cream:

1. Cream the butter and sugar: In a medium bowl, mix the softened butter and sugar using a hand whisk or electric mixer for 2 to 3 minutes until smooth and creamy.
2. Incorporate the egg and flavours: Add the egg, a pinch of salt, and vanilla extract. Mix again to achieve a homogeneous preparation.
3. Add the ground almonds: Incorporate the ground almonds and mix until the cream is smooth and supple, ready to fill the tart.

Assembling and decorating the geometric rhubarb tart:

1. Remove the lined tart tin from the refrigerator.
2. Spread a thin layer of rhubarb compote or jam over the tart base.

Tip: If you don’t have any, replace it with strawberry or raspberry jam, or leave it plain.

3. Add the almond cream: Fill the base with the almond cream.

Advice: Use a piping bag for a neater and quicker distribution.

4. Prepare the rhubarb:
   • Wash the stalks, remove the leaves and ends.
   • Do not peel the skin—it gives a beautiful colour when baked.
   • Using a sharp knife, cut a first diamond of 3–4 cm. Use it as a template to cut the other pieces to equal size.
5. Optional but recommended: Macerate the rhubarb:
   • Place the diamonds in a bowl, lightly sprinkle with sugar.
   • Let them rest to release some of their water.
   • Drain in a sieve, then dry on paper towels.

This reduces acidity and prevents the filling from soaking the cream during baking.

6. Decorate the tart:
   • Place 6 diamonds in the centre, tips touching to form a flower.
   • Continue forming other geometric patterns until the entire surface is covered.

Note: I initially started with 5 petals… the famous mistake! It was only after 30 minutes of assembly that I realized the issue. And the funniest part is, I thought I was well-centred… until I saw that there were two flowers in the middle of the tart, haha!

Baking the tart:

1. Preheat the oven to 180°C.
2. I recommend starting the baking with static heat (bottom heat only).

Why? If you use fan-assisted heat from the beginning, the almond cream will brown too quickly while the base remains pale.

Adjust according to your oven for even baking and a crispy base.

Baking Temperature for the Rhubarb Frangipane Tart

Here’s my preferred, tested, and approved method for perfectly controlled baking without soaking the crust:

1. Preheat the oven to 180°C with static heat (bottom heat only).
2. Place the tart on the second rack from the bottom.
3. Bake for about 20 minutes to ensure the base is well-cooked.
4. Then, switch to fan-assisted mode and reduce the temperature to 160°C.
5. Continue baking for another 10 minutes until the top takes on a beautiful golden colour.

This method ensures even baking: the base is nicely browned, the almond cream cooks perfectly, and the fan-assisted heat at the end provides a beautiful finish.

Other desserts to try

• Fench strawberry tart : tarte aux fraises
• French apple tart recipe : tarte normande
• The best Key Lime Pie Recipe: Homemade classic