I can never decide whether to make rhubarb tart or rhubarb crumble, so this recipe solved my dilemma. Fresh chunks of rhubarb cooked in a buttery pastry case and topped with crumble. Sprinkle flaked almonds on top if you like a little extra crunch.
200g plain flour
110g cold butter, cubed
75g soft brown sugar
400g rhubarb, chopped into chunks
1 shortcrust pastry recipe for a 23cm tart (or pre-made pastry case)
100g caster sugar
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