We are in the thick of rhubarb season now. The patch I planted at the bottom of the garden 2 years ago is pushing out strong, thick stems and whilst they are still short, they are bursting with zingy freshness.
Traditionally, a tart tatin would be made with apples, but you can get a similar sharpness by using rhubarb. Don’t worry though, the lightly caramelised brown sugar counteracts any sourness, leaving your mouth watering and wanting more.
Rhubarb Tarte Tatin
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 6
Ingredients
- 500 g packet of puff pastry
- 400 g washed rhubarb trimmed
- 110 g brown sugar
- 1/2 teaspoon ground ginger
Instructions
-
Preheat the oven to 180/350/gas 4. Grease a 8" cake tin really well, then line the bottom with greaseproof paper and grease that too.
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Pour the brown sugar into the bottom of the cake tin, and sprinkle evenly with the ground ginger.
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Lay the sticks of rhubarb in, packing them in as tightly and tidily as you can.
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Roll out the pastry to about 1/4 - 1/2 an inch thick. Cut to the shape of the cake tin, but about 1/2 an inch bigger.
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Lay the pastry down over the rhubarb, pushing the edges down the sides of the tin with the back of spoon. Pierce the pastry all over, then bake for 35-40 minutes until the pastry is golden brown, and the syrup is bubbling up the sides.
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Take out of the oven and let completely cool before tipping upside down onto a plate.
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Enjoy x
Bridget says
That sounds yummie! Bought some Rhubarb today so I can make this tomorrow.
Jane Sarchet says
Hope you enjoy it Bridget, the flavours are really lovely.
Janie x
Fiona Egglestone says
Wonderful recipe. It’s so easy but looks really impressive! I made this last night (sadly I don’t have access to home grown rhubarb, but nevermind…) and it went down a treat. Delicious!
Jane Sarchet says
Fantastic! I’m so glad you enjoyed it Fiona!
Janie x
Tanya @ Lovely Greens says
Thanks, I’ve been looking for some different rhubarb recipes and this looks easy and delish!