Irish Rhubarb Tart
Tart pink rhubarb under a sweet, crumbly crust, the way many Irish grandmothers made it, served warm with custard or cream.
- Time1 hr 15
- LevelMedium
- Costabout £0.56 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the butter into the flour until it looks like fine crumbs. Stir in the 50 g sugar, then mix in half the egg and enough water to bring it into a soft dough. Wrap and chill for 30 minutes.
30 min - 2
Heat the oven to 190°C (170°C fan) and put a baking tray in to heat up. Grease a 23 cm pie dish or enamel plate.
- 3
Toss the rhubarb with the 130 g sugar, cornflour and ginger.
- 4
Roll out just over half the pastry and line the dish. Pile in the rhubarb, then brush the rim with water.
- 5
Roll out the rest for a lid, lay it on top and press the edges together. Trim, crimp, cut two steam holes, then brush with milk and sprinkle with sugar.
- 6
Bake on the hot tray for 40 to 45 minutes until golden and the juices bubble through the holes. Rest for 15 minutes before serving.
43 min 20 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.