Almond and Rhubarb Tart
Almond and Rhubarb Tart
Open in full-screen mode

Almond and Rhubarb Tart

40 MIN
35 MIN
30 MIN
3 H






  1. In a food processor, combine the flour, ground almonds, sugar, and salt. Add the butter and pulse until the mixture has a sandy texture. Add the egg and pulse again until the dough is crumbly. Remove the dough from the processor and form into a disk with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
  2. With the rack in the lowest position, preheat the oven to 190 °C (375 °F).


  1. In a food processor, purée the almond paste with the butter. Add the eggs and combine until smooth. Add the ground almonds and flour. Combine thoroughly. Set aside.
  2. On a floured work surface, roll out the dough into a 3-mm (-inch) thick sheet. Line in a 23-cm (9-inch) square and 2.5-cm (1-inch) deep pie plate with a removable bottom. Spread the almond filling into the crust. Top with the rhubarb sticks, side by side, leaving a little space between each. Sprinkle with the sugar.
  3. Bake for about 35 minutes or until the topping is golden brown. Let cool completely.


Choose a red or pink variety of rhubarb to give colour and shine to this pie.


  1. Delicious! Tried it for the first time and my guests took all the leftovers with them. Enough said

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.