Recipe of the Week - Rhubarb Bakewell Tart

Our recipe of the week comes from B&B host Patricia Butterly of Brookfield Lodge Bed and Breakfast in County Dublin. Patricia  has been welcoming visitors to her purpose built B&B since 1999 and loves to spoil guests with her homebaking. Here's a tasty Rhubarb Bakewell Tart that Patricia enjoys making. As Rhubarb is in season, this is a recipe that Patricia just made and it is mouthwatering! And if Rhubarb isn't your cup of tea you can always substitute it with traditional raspberry jam. Thanks Patricia!

Ingredients:

• 500g rhubarb cut into 3cm size lengths
• 225g caster sugar
• 150g  soften butter/margarine
• 100g almonds
• 2 eggs
• ¼ teaspoon baking powder
• 50g plain flour

For the pastry:

• 85g butter/margarine
• 170g plain flour
• ²⁄₃ tablespoon of water

Method

1. Sift flour into bowl with cubed butter, rub together until it resembles breadcrumbs.

2. Add water and mix to dough. Knead the dough briefly and gently on floured surface.

3. Chill for 30 minutes.

4. Preheat oven to gas 4/180c/160c fan oven. Toss rhubarb with 75g of sugar then spread over baking tray. 

5. Roast for 20 minutes then cool.

6. Roll out pastry and line a swiss roll tin or similar bring up the sides and prick base with fork. Line with baking paper and baking beans and bake for 15 minutes.

7. Remove the beans and paper. Bake for a further 10 minutes.

8. Remove the rhubarb and mash, then spread over cooled pastry. Beat the remaining sugar, butter/margarine, almonds, eggs, almond extract, baking powder and flour together until creamy. Spread over rhubarb.

9. Bake for 45 minutes or until golden brown and risen. Cool in tin and sprinkle with icing sugar.

10. Serve warm or cold with ice cream or fresh whipped cream.

We would like to thank Patricia for sharing her tasty Rhubarb tart recipe with us today.

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Posted: 31 Mar 2015 by Niall McKee | with 0 comments

Tags: B&B Hosts, Dublin, Recipe