With its brilliant pink colour and sweet flavour, this triple-tested rhubarb and orange crumble tart recipe is definitely one of our favourite sweet bakes!
We love to cook with rhubarb and it's at its best from March - June (although forced rhubarb starts appearing in greengrocers around January time) and works well in a number of desserts due to its vibrant pink hue and tart, earthy taste that is enhanced with the addition of sugar to sweeten it.
Our rhubarb and orange crumble tart combines tart rhubarb, sweet oranges and a splash of elderflower (mixed into decadent cream) with a crumbly, buttery topping, all encased into a sweet, shortcrust pastry.
If you love a crumble, you'll love this recipe. Plus it only takes 25 minutes of prep time too.
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Yields:
8 serving(s)
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Cal/Serv:
500
Ingredients
For the pastry
200g
plain flour
125g
butter, cut into small pieces
25g
golden caster sugar
For the filling
550g
rhubarb, cut into 2.5cm pieces
50g
golden caster sugar
grated rind of 1 orange
juice from 1⁄2 an orange
For the topping
50g
plain white flour
25g
ground almonds
50g
light muscovado sugar
25g
butter, cut into small pieces
For the elderflower cream
284ml
carton double cream
1Tbsp.
golden icing sugar
1Tbsp.
elderflower cordial
Directions
Step 1
To make the pastry: put the flour, butter and sugar into a food processor and whiz briefly until it resembles breadcrumbs. Add 2 tbsp cold water and whiz briefly again to form a soft pastry. Wrap the pastry in clingfilm and put in the fridge to chill for at least 30min.
Step 2
Unwrap the pastry and turn out on to a lightly floured surface. Roll out and use to line a 10x35.5cm loose-bottomed tranche tin, or a 23cm round, fluted, loose-bottomed tin. Put the pastry case in the fridge to chill for 30min.
Step 3
Preheat the oven to 200°C (180°C fan oven) mark 6. Line the chilled pastry case with greaseproof paper and weigh down with baking beans. Bake for 10-12min, then remove the beans and the paper and put back in the oven for a further 10min until the pastry is lightly golden.
Step 4
Meanwhile, make the filling: put the rhubarb, caster sugar, orange rind and juice in a pan and bring to the boil. Cook gently for 6-8min until the rhubarb has just softened. Allow to cool.
Step 5
To make the crumble topping: put the flour, almonds, muscovado sugar and butter into the food processor and whiz briefly until it resembles breadcrumbs.
Step 6
Spoon the rhubarb filling into the pastry case and level out. Top with an even layer of the crumble mixture and bake in the oven for 20min until pale golden. Leave to cool slightly before serving.
Step 7
To make the elderflower cream: put the cream, icing sugar and the elderflower cordial into a bowl and whisk with an electric hand whisk until soft peaks form. Serve with the warm tart.
For serving: You can serve it warm for warm for pudding with elderflower cream or - if you're feeling full - leave the tart to go cold, dust it with icing sugar and serve for afternoon tea
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
