Try this Rhubarb Bakewell Tart recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 200C/400F/Gas 6. Sift flour into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the caster sugar and enough water to form a soft dough. Roll out on a floured surface and line a 23cm loose-bottomed deep flan tin. Chill for 20 minutes. line with crumpled greaseproof paper and fill with baking beans. Bake for 10 minutes. Remove the paper and beans and bake for a further 10 minutes. 2. Meanwhile, put the rhubarb, ginger and sugar in a pan. Cover and cook over a low heat for 4-5 minutes until the rhubarb has softened. Uncover and boil for 2-3 minutes until the mixture has a jam-like consistency. 3. Cream the butter and sugar together until pale. Add the eggs, a little at a time, and stir in the almond essence. Sift the flour, salt and baking powder together and fold into the creamed mixture with the ground almonds. 4. Spread the rhubarb mixture on to the base of the pastry case. Spoon over the almond mixture and level the surface. Sprinkle with flaked almonds and bake for 35 minutes until golden brown. Melt jam and lemon juice together over a low heat and brush over the tart. Serve with cream. NOTES : Bakewell tart can be very sweet so the tartness of rhubarb gives a good balance. Preparation: 20 minutes Cooking: 1 hour 10 minutes Serves 8 Per serving: 476 cals, 29g fat Recipe by: BBC Vegetarian Good Food, July 1997 Posted to MC-Recipe Digest V1 #645 by Kerry Erwin
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 8 | ||
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Calories: 684 | ||
Calories from Fat: 374 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.5g | 55 % | |
Saturated Fat 18.7g | 93 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 459.7mg | 141 % | |
Sodium 329.4mg | 11 % | |
Potassium 353.6mg | 9 % | |
Total Carbohydrate 63.1g | 19 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 60g | ||
Protein 18.4g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 684
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