I got an unusual message from my friend the other day. ‘Babe, you’re a bit obsessed with rhubarb on Instagram’. A quick check of my most recent likes showed that they were indeed skewed towards all things pink and long stemmed. Rhubarb vodka, cakes, just pictures of people’s bright fruit hauls ready to be turned into something delicious. In particular, my likes kept showing me lots of highly elaborate rhubarb tarts – with delicately fragranced custard fillings, carefully latticed pie lids or neat fruit arrangements in long rectangular tins. I desperately wanted to try all of these, but my limited space and equipment at university meant that (for now) I had to go with something a little bit more rustic to turn my evident rhubarb insta-favouritism into something real.
I used to make a plum and marzipan galette that was absolutely delicious and I wanted to recreate some of that magic galette simplicity with this. The brown sugar pastry gave a lovely extra flavour to the biscuity pastry and a generous slice, served with an equally generous pour of custard, proved the perfect afternoon treat.
- 200g plain flour
- 140g cold butter
- 85g brown sugar
- 1 egg yolk
- 300g rhubarb
- zest of 1 orange
- 5tbsp caster sugar
- 2tbsps ground almonds
- 1tbsp demerara sugar
Rub the butter into the flour until resembling fine breadcrumbs. Stir through the sugar. Mix the egg yolk with 1tbsp of water, and pour into the flour mixture. Use a knife to stir together and bring into a dough. Shape into a disc, wrap in cling film and chill for an hour.
Cut the rhubarb into 5cm sticks. Stir together with the orange zest and sugar.
Preheat the oven to 180’C. Roll the pastry into a large disc, 3mm thick. Lift onto a lined baking tray. Sprinkle the ground almonds over the pastry. Pile the rhubarb into the centre of the disc, leaving a 5cm border of pastry. Fold the pastry border over the edges of the fruit. Sprinkle the demerara sugar over the edge of the pastry.
Bake for 25-30 minutes until the pastry is golden and crisp. Serve with plenty of custard.