Rhubarb Tartlets

Rhubarb Tartlets

6 tartlets
Prep Time
15 minutes
Cooking Time
20 minutes

Rhubarb is one of those vegetables that only tastes good once cooked, don’t you agree?! We love rhubarb as it adds a slightly tangy flavour to our baked goods. Steph, from Friendly Little Kitchen, has created an amazing combination here with the soft rhubarb compote and crumbly, hazelnut tart shell.

What is your favourite rhubarb combination? Do you love rhubarb crumble or are there any savoury recipes which you use rhubarb in? We would love to here from you, comment below!

Short Crust Pastry
1 1/4 cup buckwheat flour
1/2 cup hazelnut meal
1 tsp cinnamon
50 g unsalted butter
2 Tbsp Pureharvest Rice Malt Syrup,
Pinch of sea salt
1 egg
2 Tbsp Pureharvest Rice Malt Syrup,
500 g rhubarb,
Rind of half an orange
1/2 tsp vanilla extract
Optional extras
1-2 Tbsp hazelnut meal
1-2 Tbsp Pureharvest Rice Malt Syrup,
1-2 Tbsp yoghurt,
for serving

Preheat oven to 180C and grease tartlet tins very well with butter.

Combine flour, hazelnut meal, cinnamon, butter and salt in a large bowl, and crumb together.
Add egg and rice malt syrup, and mix to form a soft dough. Wrap and place in the fridge.
Divide dough into 5 equal balls. Roll out and lightly press the dough into each tartlet tin.
Press down around the edges to remove excess, and use the excess on the 6th tart.
Bake for 10 minutes.

Place all filling ingredients in a small saucepan on medium heat. Allow to simmer for 15 minutes or until the rhubarb has softened but still holds it’s form. Spoon filling into the cooked tart shells.
If you like extra sweetness, then mix together some additional hazelnut meal and rice malt syrup, and dollop on top of the filling.
Bake for 10 minutes.
Serve with yoghurt of your choice.


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