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Upside Down Rhubarb Tart

This is a very versitile tart, if Rhubarb is out of season use peaches, apricots, apples or plums.

Serves 10 - 12

8oz (225g/1 cup) sugar

5fl oz (150ml/1/2 cup) water

1 1/2lb (700g) rhubarb

5 1/2oz (150g/1 1/4 sticks) soft butter

5oz (150g/generous 1/2 cup) sugar

3 eggs, free-range and organic

7oz (200g/1 3/4 cups) self-raising flour

1 x 25.5cm (10inch) sauté pan or a cast iron frying pan

Preheat oven to 160°C / 325°F / Gas Mark 3.

Put the sugar and water into the pan.  Stir over a medium heat until the sugar dissolves, then cook without stirring until the sugar caramelizes to a rich golden brown.

Meanwhile chop and trim the rhubarb into 2cm (3/4 inch) pieces and sprinkle a layer over the caramel.

Put the butter, sugar and flour into the bowl of a food processor.   Whizz for a second or two, add the eggs and stop as soon as the mixture comes together.   Spoon over the rhubarb, spread gently in as even a layer as possible.

Bake in the preheated oven for approximately one hour.   The centre should be firm to the touch and the edges slightly shrunk from the sides of the pan.   Allow to rest in the pan for 4-5 minutes before turning out.   Serve with crème fraiche or softly whipped cream and soft brown sugar.

This is a recipe by
Darina Allen
View all my recipes

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