Nigella Lawson’s Rhubarb Tart Recipe

Nigella Lawson’s Rhubarb Tart is a beautifully sweet yet tangy dessert that showcases the vibrant and unique flavor of rhubarb. Nigella, known for her simple yet sophisticated approach to cooking, creates a tart that perfectly balances the tartness of rhubarb with the sweetness of the sugar and a creamy filling. This dish is perfect for those who enjoy the refreshing, slightly sour taste of rhubarb combined with a buttery, flaky crust.

The tart is made with a shortcrust pastry that gives it a melt-in-the-mouth texture, and the filling is rich and creamy, often enhanced with a bit of citrus zest and a hint of vanilla. The star ingredient, rhubarb, is roasted or baked until tender, releasing its characteristic tartness while mellowing into a soft, jam-like consistency. The result is a comforting, yet light dessert, ideal for spring when rhubarb is in season.

Nigella Lawson’s Rhubarb Tart Recipe

Ingredients Needed

To make Nigella Lawson’s Rhubarb Tart, you will need the following ingredients:

For The Pastry

• 200g plain flour (all-purpose flour)
• 100g cold unsalted butter, diced
• 50g caster sugar (superfine sugar)
• 1 large egg yolk
• A pinch of salt
• A tablespoon of cold water (if needed)

For The Filling

• 500g rhubarb, cut into 2.5 cm (1 inch) pieces
• 100g caster sugar (superfine sugar)
• 1 teaspoon of vanilla extract
• Zest of 1 orange (optional)
• 2 large eggs
• 150ml double cream (heavy cream)
• 50g caster sugar (for the filling)

For Finishing

• Icing sugar (powdered sugar), for dusting

Equipment Needed

To prepare Nigella Lawson’s Rhubarb Tart, you will need the following equipment:

• Tart tin: A 23 cm (9-inch) tart tin with a removable base works best.
• Baking paper: To line the tart tin when blind-baking the pastry.
• Baking beans or rice: To weigh down the pastry while it’s blind-baked.
• Rolling pin: For rolling out the pastry.
• Mixing bowls: To mix the pastry dough and filling ingredients.
• Whisk: For whisking the eggs and cream.
• Sharp knife: For cutting the rhubarb into pieces.
• Brush: For brushing the pastry with egg wash before baking.
• Fine sieve: To sift icing sugar for dusting.

Step-by-Step Guide To Make Nigella Lawson’s Rhubarb Tart

1. Make The Pastry

   • In a large bowl, combine the plain flour, cold diced butter, and a pinch of salt. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
   • Add the sugar and egg yolk, mixing gently. Gradually add cold water until the dough starts to come together.
   • Form the dough into a ball, wrap it in cling film, and chill in the fridge for at least 30 minutes.

2. Prepare The Rhubarb

   • Preheat your oven to 180°C (350°F).
   • Place the rhubarb pieces on a baking tray and sprinkle with 100g of caster sugar. Roast the rhubarb in the oven for about 15-20 minutes, or until the rhubarb is tender and the juices have thickened. Set aside to cool.

3. Blind Bake The Pastry

   • Roll out the chilled pastry on a lightly floured surface to fit the tart tin. Line the tin with the pastry, pressing it gently into the edges. Trim any excess pastry.
   • Place baking paper over the pastry and fill it with baking beans or rice. Blind-bake the pastry in the oven for 15 minutes, then remove the paper and beans, and bake for an additional 10 minutes until the pastry is golden.

4. Make The Filling

   • In a bowl, whisk the eggs, double cream, and 50g of caster sugar together until smooth. Add the vanilla extract and orange zest (if using).
   • Once the rhubarb has cooled, scatter it evenly over the baked pastry base.

5. Assemble The Tart

   • Pour the egg and cream mixture over the rhubarb in the tart shell, ensuring the rhubarb is evenly covered.
   • Place the tart back in the oven and bake for 25-30 minutes, or until the filling has set and is golden on top.

6. Finishing Touches

   • Allow the tart to cool before removing it from the tin. Once cooled, dust with icing sugar for a lovely finishing touch.

7. Serve

   • Slice the tart and serve it chilled or at room temperature. Enjoy the sweet and tangy combination of flavors!

Mastering The Recipe: Tips And Tricks

• Chill the Pastry: For a crisp, flaky crust, always ensure the pastry is chilled before baking. This helps to prevent shrinking during the blind-baking process.
• Don’t Overcook the Rhubarb: When roasting the rhubarb, ensure it remains tender but not mushy. The goal is to allow the rhubarb to hold its shape while releasing its juices.
• Adding Citrus Zest: The addition of orange zest in the filling brightens up the tart, balancing the tang of the rhubarb. You could also try lemon zest for a sharper note.
• Egg Wash for Extra Shine: Before blind-baking the pastry, you can brush the surface with a little beaten egg to create a barrier that prevents the pastry from becoming soggy when adding the filling.
• Make Ahead: The tart can be prepared a day in advance. Just store it in an airtight container, and dust with icing sugar just before serving.

Nigella Lawson’s Rhubarb Tart is a delightful dessert that brings out the best in rhubarb, offering a perfect balance of sweetness and tartness. With its rich, creamy filling and buttery, crisp pastry, this tart is the epitome of comfort and elegance.

Whether you’re a seasoned baker or a beginner, this recipe is sure to impress with its ease and outstanding flavor. Serve it at a spring gathering, a cozy dinner, or as a treat to enjoy with a cup of tea. Enjoy the beauty of rhubarb in its most delicious form!.

Simple Twists On Nigella Lawson’s Rhubarb Tart Recipe

Nigella Lawson’s Rhubarb Tart is a delightfully tangy and sweet dessert that brings the unique, tart flavor of rhubarb into a beautifully balanced creation. However, if you’re looking to add a personal touch or make the recipe more suited to your tastes or dietary preferences, there are several fun and creative twists you can try.

1. Add a Nutty Crust: While the traditional shortcrust pastry provides a perfect buttery base, adding ground almonds or hazelnuts to the dough can bring a subtle nutty flavor and a slightly more complex texture. This not only adds depth to the crust but also pairs wonderfully with the tartness of the rhubarb.
2. Spice It Up: Nigella’s original recipe uses a simple vanilla infusion, but you can experiment with warming spices like cinnamon, ginger, or cardamom. A dash of freshly grated nutmeg in the rhubarb filling could bring a delightful earthy warmth that contrasts beautifully with the acidity of the rhubarb.
3. Infuse the Syrup with Herbs: While most recipes opt for vanilla or lemon zest in the syrup that coats the rhubarb, you could try infusing your syrup with herbs like thyme, basil, or even rosemary. These herbs will subtly lend a fragrant quality to the dish that complements the tartness of the fruit.
4. Switch Up the Fruit: If you want to play around with flavors, consider swapping out some or all of the rhubarb with other fruits. Strawberries, pears, or even orange segments can bring a fresh twist to the flavor profile. For instance, a combination of rhubarb and strawberries is a classic pairing that enhances the sweetness and balances out the sour notes of the rhubarb.
5. Top with Crumbled Biscuits or Granola: For an extra crunch, sprinkle crumbled shortbread, digestive biscuits, or even granola on top of the tart once it’s baked. This adds a lovely textural contrast to the soft filling and buttery pastry, making each bite more interesting.
6. Go Vegan: For those avoiding dairy or eggs, you can easily convert this recipe to a vegan version. Swap the butter in the pastry with a plant-based alternative like coconut oil or vegan butter, and replace the egg in the filling with a flax egg or a store-bought egg substitute.

These twists not only add your own flair to Nigella’s original tart but also allow you to cater the dessert to your dietary needs or personal preferences, keeping the spirit of the original while adding new dimensions.

How To Properly Store Leftovers

If you’ve made a batch of Nigella Lawson’s Rhubarb Tart and have some leftovers (which is unlikely if you have a sweet tooth), it’s essential to store them properly to maintain freshness and flavor.

1. At Room Temperature: If you plan on eating the leftovers within a day or two, storing the tart at room temperature is perfectly fine. Simply cover the tart with a clean kitchen towel or wax paper and place it in a cool, dry area. Avoid covering it with plastic wrap or aluminum foil as this can make the crust soggy. If you’re storing individual slices, placing them in an airtight container works well.
2. In the Refrigerator: To store your leftover rhubarb tart for a longer period, place it in the fridge. To prevent the filling from drying out or becoming too firm, wrap it tightly in plastic wrap or store it in an airtight container. This method will keep the tart fresh for about 3 to 4 days. When ready to eat, let it come to room temperature before serving for the best flavor and texture.
3. Freezing for Later: If you’ve made a large batch and want to store it for an extended period, freezing the tart is an option. To do so, wrap individual slices tightly in plastic wrap or foil, and place them in a freezer-safe container or Ziploc bag. The tart can last in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the refrigerator and then warm it up in the oven to restore the pastry’s crispness.

By following these steps, you can enjoy your rhubarb tart for days (or even months) to come!

What To Eat With Nigella Lawson’s Rhubarb Tart?

Rhubarb tart has a wonderfully complex flavor, with its tartness balancing the sweetness in the filling. To elevate this dessert, it’s best paired with elements that complement and enhance its flavors. Here are some ideas for what to serve with Nigella’s Rhubarb Tart:

1. Whipped Cream or Crème Fraîche: A dollop of softly whipped cream or tangy crème fraîche is a classic accompaniment to rhubarb tart. The creaminess contrasts with the sharpness of the rhubarb, balancing out its tartness and creating a lovely, velvety mouthfeel.
2. Vanilla Ice Cream: Another creamy option is serving the tart with a scoop of vanilla ice cream. The cool, rich ice cream is the perfect counterpoint to the warm, slightly tangy tart, and the vanilla enhances the delicate flavors of the rhubarb.
3. Custard or Anglaise Sauce: For a truly indulgent experience, pour a little homemade vanilla custard or anglaise sauce over a slice of rhubarb tart. The creamy, rich sauce provides a luxurious element that adds depth and sweetness to each bite.
4. Fresh Fruit Salad: If you’re looking for something lighter and fresher, a simple fruit salad can add brightness to the meal. Choose fruits that balance the tartness of the rhubarb, such as strawberries, raspberries, or even a few citrus segments for a zesty contrast.
5. Herbal Tea: Rhubarb’s tartness pairs wonderfully with the soothing qualities of herbal tea. Opt for a calming chamomile, mint, or lemon balm tea to help digest and round off the meal, providing a refreshing end to a flavorful dessert.
6. Cheese: For a more unexpected pairing, serve the rhubarb tart with a sharp, tangy cheese like goat cheese or a mild blue cheese. The creamy, tangy elements of the cheese play beautifully with the tartness of the rhubarb, creating an interesting balance of flavors.

By pairing your rhubarb tart with any of these options, you’ll create a well-rounded, satisfying experience for your tastebuds.

Conclusion

Nigella Lawson’s Rhubarb Tart is a spectacular dessert on its own, with its delicate balance of tangy fruit and sweet, buttery pastry. However, by adding a few simple twists, you can make it even more special and tailored to your preferences. Whether you opt for a nutty crust, a spice infusion, or even vegan alternatives, there are endless ways to make this tart your own.

When storing leftovers, be sure to keep them in an airtight container or wrap them tightly to preserve their freshness. And when it comes to serving, pairing the tart with whipped cream, ice cream, custard, or even a fresh fruit salad can elevate the experience.

Ultimately, whether you’re enjoying it on its own or with a delightful side, Nigella’s Rhubarb Tart will always be a crowd-pleaser.

FAQs

What Are The Key Ingredients For Nigella Lawson’s Rhubarb Tart?

Nigella Lawson’s rhubarb tart recipe typically requires a few simple yet flavorful ingredients. These include fresh rhubarb, butter, sugar, vanilla extract, and eggs, along with a pre-made or homemade shortcrust pastry base. The tart has a balanced sweetness, allowing the tartness of the rhubarb to shine through beautifully.

How Do I Prevent The Rhubarb From Becoming Too Soggy In Nigella Lawson’s Tart?

To avoid soggy rhubarb in Nigella Lawson’s tart, it’s essential to ensure that the rhubarb is cooked correctly before assembling the tart. Start by pre-roasting the rhubarb in sugar for a few minutes to release excess moisture.

You can also strain any liquid before adding it to the tart. Additionally, blind-baking the tart crust can help to set it and prevent it from becoming soggy when the filling is added.

Can I Make Nigella Lawson’s Rhubarb Tart Ahead Of Time?

Yes, you can prepare Nigella Lawson’s rhubarb tart in advance.

It’s a great make-ahead dessert!

Once the tart is baked and cooled, store it in the fridge for up to 2-3 days. The flavors will continue to develop, and the tart will hold its shape. However, for the best texture, it’s recommended to serve the tart at room temperature or slightly chilled.