Ever since I was a little boy in my grandmother's kitchen, I've loved to cook. Sushi was one of many things she taught me how to make.
Rhubarb tart is one of those very homely and traditional Irish and British tarts and pies. It is sweet but sour and the rhubarb provides an attractive reddish and greenish colour. Like a lot of us over here, I was introduced to this tart by my grandmother who is an avid cook and a grower of rhubarb, which takes up a vast section of her garden.
In many Irish and British gardens, growing rhubarb for cooking is commonplace. This is the same in my garden where I have a whole patch dedicated to the delicious crop.
The rhubarb plant requires virtually no maintenance and little fertilisation and grows extremely fast, which comes in very handy when I’m craving my beloved rhubarb tart.
Rhubarb tart can be served on its own, hot or cold, or served with a cream or custard.
- Rolling pin
- Knife & fork
- Mixing bowl
- Wooden spoon
- Weighing scales
- Sieve (optional)
- Tin, approx. 11 inch x 11 inch, 3 inch deep (your choice)
- 225g margarine (not butter, it's too strong)
- 50g sugar (castor or normal)
- Pinch of salt
- 2 eggs (free range or normal)
- 400g plain flour
- Cold water
- 400g fresh rhubarb
- 150g sugar (castor or normal)
To make the pastry:
- The pastry will be made first, earlier in the day as to let it settle in the fridge. First, sieve the flour into a large bowl and add in sugar and a pinch of salt. Add to this the margarine in cubes and rub it into the flour. Mix in both eggs thoroughly and add as little cold water as possible to make a nonsticky doughy consistency.
- Knead dough on a floured surface until all lumps and bumps are removed and until the dough gains an elastic-like texture. Now cover the dough and place it in the fridge for about 2 hours. The length of time is up to you.
- Having rested in the fridge remove the pastry and leave 1/3 of it to the side for the top of the pastry casing. 2/3 will be used for the base and sides.
- Roll out 2/3 of the pastry on a floured surface until evenly flat and wide enough to cover the interior of the pastry tin/bowl.
- Grease the interior of the tin/bowl and carefully place it in the pastry (if the pastry hangs over the side don’t chop it off, just roll those extra bits into the sides of the pastry to make it thicker).
Prepare the Rhubarb
- Rhubarb leaves are poisonous and must be cut off the rhubarb stalks and disposed of away from any leaf-eating mammals. Wash stalks thoroughly and chop them into inch-sized pieces.
- Pour rhubarb pieces onto the pastry in the tin followed by 150g of sugar.
- Roll out the remainder of the pastry and place it on top of the rhubarb. Use water to seal the pastry base and top together and for a better seal and look, go around the edges and press down with a fork. Trim off the edges and pastry bits sticking out and keep them for decoration.
- Using a fork, pierce the pastry surface a few times to allow hot rising air to escape while cooking, and decorate your rhubarb tart in any way you please! You can wash some eggs on the surface to create a glossy look when cooked and also sprinkle some sugar on top for taste and effect.
- Place rhubarb tart into a preheated oven at 180°C/350°F for 45 minutes to 1 hour.
- Let the tart cool and serve on its own or with fresh cream or custard.