Rhubarb & Raspberry Bakewell

It’s rhubarb season once again and this is my absolutely favourite way to eat it a Rhubarb & Raspberry Bakewell.  I think the combo of rhubarb and raspberry is so wonderful but then I love that sharp sweetness that both fruit have.  You definitely need to offset the tartness with the sugary richness of the frangipane filling.  It works really well.

I’ve also doubled down on the almonds here by using my all time favourite almond and cream cheese pastry.  It’s an absolute winner and doesn’t need to be blind baked.

Watch me make this on my instagram.

for the pastry:

• 300g plain flour
• 3/4 teaspoon baking powder
• 112g caster sugar
• 150g unsalted butter
• 150g full fat cream cheese
• 75g ground almonds
• 1 egg yolk
• a little milk to bind

the frangipane filling:

• 120g unsalted butter – room temperature
• 120g golden caster sugar
• 2 large free-range eggs – at room temperature, beaten
• 120g ground almonds
• 1 teaspoon almond essence

for the rhubarb & raspberries:

• 6 or 7 sticks of rhubarb (400g) – roughly chopped
• 150g raspberries
• 2 tablespoons golden caster sugar

Butter a 20cm fluted flan or tart tin.

start with the pastry:

Sift the flour baking powder and sugar into a bowl, add the butter and rub until it resembles breadcrumbs

Add the cream cheese, ground almonds and egg yolk, take a knife and mix until it comes together into a dough, you may need to add a little milk here, as I did, once it’s all together, wrap in clingfilm and chill the dough for at least 30 mins before rolling out. (The dough also freezes really well and will keep for about a month)

whilst the pastry is in the fridge, let’s roast the rhubarb and raspberries:

Place the rhubarb chunks and raspberries onto a baking tray, sprinkle over the sugar and mix well.  Roast in a pre-heated oven set to 160C (fan) / 32oF for 15 minutes or until the rhubarb is just soft.  Remove from the oven and stir together.  Let it sit and cool for 15 mins whilst you roll out your pastry.

When rolling out use plenty of flour, the pastry is very short and crumbly so be generous with the flour and gentle when you roll. Roll into a round larger than the tin and then line the tin with the pasty. Trim the excess (this freezes well.) Set aside on a metal baking sheet.

Make the frangipane filling. Beat the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time, then fold in the ground almonds and almond essence.

Lay the cooled rhubarb mixture into the bottom of the pie dish, then pour over the fangipane mix.  Cover the top with almond slivers. Place in the oven and bake on 170C (fan) 338F for 30 – 45 mins or until the top is golden and firm to touch.

For more tart recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!