Rhubarb Tart Recipe: A Homemade, Simple, and Traditional Irish Tart

Updated on February 3, 2020
Iontach profile image

I’ve loved to cook, ever since I was a little boy in my grandmother's kitchen; 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 dual 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, where it 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 itself 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)

Pastry Base With Thick Sides


Chopped Rhubarb in Tart Base


Uncooked Finished Tart With Decoration


Method for Rhubarb Tart

To Make Pastry

  1. Pastry will be made first, earlier in the day as to let it settle in the fridge. First, sieve flour into large bowl and add in sugar and 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 non sticky doughy consistency.
  2. 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 in the fridge for about 2 hours. The length of time is up to you.
  3. Having rested in fridge remove the pastry and leave 1/3 of it to the side for top of the pastry casing. 2/3 will be used for the base and sides.
  4. Roll out the 2/3 or pastry on a floured surface until evenly flat and wide enough to cover the interior of the pastry tin/bowl.
  5. Grease the interior of the tin/bowl and carefully place in the pastry (if 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

  1. 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 into inch-sized pieces.
  2. Pour rhubarb pieces onto the pastry in the tin followed by 150g of sugar.
  3. Roll out the remainder of the pastry and place 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 for decoration.
  4. 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 egg on the surface to create a glossy look when cooked and also sprinkle some sugar on top for taste and effect.
  5. Place rhubarb tart into a pre heated over at 180°C/350°F for 45 minutes to 1 hour.
  6. Let the tart cool and serve on its own or with fresh cream or custard.

Finished Rhubarb Tart


Questions & Answers


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      • profile image

        Liam Allen 

        10 months ago

        No real butter ! My gran would turn in her grave if she heard that

      • profile image


        2 years ago

        hi I was going through your recepie and was stunned by suggestion that butter is not suitable for the recepie,I live in Ireland and never such thing was done in my whole life. none of my grannies did. I think people should be more aware that Margarine is dangerous to consume. Margarine is an artificial product that didn’t even exist until just 150 years ago (which really isn’t that long when you compare it to the thousands of years that butter has been around for.) Even the margarines that claim to be “made from natural ingredients” aren’t really natural at all once they have been so heavily processed and heated at high temperatures that the oils have oxidized (which will actually contribute to inflammation in the body, rather than being “heart healthy.”)

      • profile image

        Ann Quinn 

        2 years ago

        Made this step by step and it was delicious

      • Iontach profile imageAUTHOR


        8 years ago

        Hi Vickiturner!

        Thank you for the comment :)

        No way you are from Yorkshire, love the accent, haha.

        Thanks for giving me the idea to put in measurements other than metric....I'll do that later if i remember!



      • vickiturner profile image


        8 years ago

        Oh, I love Rhubarb! I have a bit growing in the back garden... Myself and my family are from rhubarb-growing Yorkshire. We used to have swathes of it growing in sheds around us.

        Shame the recipe is only in metric weights, my scales are in lbs and ounces.


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