With its brilliant pink colour and sweet flavour, this triple-tested rhubarb and orange crumble tart recipe is definitely one of our favourite sweet bakes!
We love to cook with rhubarb and it's at its best from March - June (although forced rhubarb starts appearing in greengrocers around January time) and works well in a number of desserts due to its vibrant pink hue and tart, earthy taste that is enhanced with the addition of sugar to sweeten it.
Our rhubarb and orange crumble tart combines tart rhubarb, sweet oranges and a splash of elderflower (mixed into decadent cream) with a crumbly, buttery topping, all encased into a sweet, shortcrust pastry.
If you love a crumble, you'll love this recipe. Plus it only takes 25 minutes of prep time too.
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Yields:
8 serving(s)
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Cal/Serv:
500
Ingredients
For the pastry
200 g plain flour
125 g butter, cut into small pieces
25 g golden caster sugar
For the filling
550 g rhubarb, cut into 2.5cm pieces
50 g golden caster sugar
grated rind of 1 orange
juice from 1⁄2 an orange
For the topping
50 g plain white flour
25 g ground almonds
50 g light muscovado sugar
25 g butter, cut into small pieces
For the elderflower cream
284 ml carton double cream
1 Tbsp. golden icing sugar
1 Tbsp. elderflower cordial
Directions
Step 1
To make the pastry: put the flour, butter and sugar into a food processor and whiz briefly until it resembles breadcrumbs. Add 2 tbsp cold water and whiz briefly again to form a soft pastry. Wrap the pastry in clingfilm and put in the fridge to chill for at least 30min.
Step 2
Unwrap the pastry and turn out on to a lightly floured surface. Roll out and use to line a 10x35.5cm loose-bottomed tranche tin, or a 23cm round, fluted, loose-bottomed tin. Put the pastry case in the fridge to chill for 30min.
Step 3
Preheat the oven to 200°C (180°C fan oven) mark 6. Line the chilled pastry case with greaseproof paper and weigh down with baking beans. Bake for 10-12min, then remove the beans and the paper and put back in the oven for a further 10min until the pastry is lightly golden.
Step 4
Meanwhile, make the filling: put the rhubarb, caster sugar, orange rind and juice in a pan and bring to the boil. Cook gently for 6-8min until the rhubarb has just softened. Allow to cool.
Step 5
To make the crumble topping: put the flour, almonds, muscovado sugar and butter into the food processor and whiz briefly until it resembles breadcrumbs.
Step 6
Spoon the rhubarb filling into the pastry case and level out. Top with an even layer of the crumble mixture and bake in the oven for 20min until pale golden. Leave to cool slightly before serving.
Step 7
To make the elderflower cream: put the cream, icing sugar and the elderflower cordial into a bowl and whisk with an electric hand whisk until soft peaks form. Serve with the warm tart.
For serving: You can serve it warm for warm for pudding with elderflower cream or - if you're feeling full - leave the tart to go cold, dust it with icing sugar and serve for afternoon tea
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
