Rhubarb crumble tartlets

Rhubarb crumble tartlets

Sharing is caring, you say? Well, I must have 0 caring then, because I made these tartlets over the weekend and didn’t share any of them. These sweet, rich and indulgent beauties turned me into a very selfish (but happy) person who ate dessert for breakfast for 4 days. If you look at the pictures you will only see 5 tarts even though the recipe makes 6. That’s right, I couldn’t even wait long enough to take pictures… No regrets though.

However, I’m back to my normal self now and I think I am ready to share this recipe.

This was the first time I used and, in fact, tried muscovado sugar. I’m so glad BakingMad.com package I received last week included Billington’s light muscovado sugar. It gave these tarts such a rich flavour and irresistible smell.

Just top them with a scoop of vanilla and you’ve got yourself an ultimate “Treat yo self” moment. Obviously, they are great for sharing too, if you are not as selfish as I am πŸ™‚




Crust and topping
200g (1 1/2 cups) all purpose flour
150g (3/4 cup) light muscovado sugar
pinch of salt
160g cold butter

2 eggs
50g (1/4 cup) light muscovado sugar + 1 teaspoon for rhubarb
45g (1/3 cup) all purpose flour
115ml (1/2 cup) plain yogurt
pinch of salt
1/4 teaspoon cinnamon
1 1/2 stalk ofΒ rhubarb

Vanilla ice cream for serving (optional)


  1. Grease tartlet cases and set aside. Preheat oven to 170Β°c.
  2. Add flour, sugar, salt and cubed butter to a medium bowl. Using your hands mix until combined & crumbly.
  3. Set aside 1 cup of this crumble mix. Take remaining part and firmly press into the tartlet cases, covering the bottom. Bake for about 7-10 minutes or until light golden.
  4. While crust is baking whisk eggs in a large bowl. Add sugar, yogurt, flour, salt and cinnamon. Set aside.
  5. Slice rhubarb in small pieces (about 3-4mm each). Place in a saucepan and stir in a teaspoon of sugar. Stir over medium heat until the rhubarb becomes soft. Mix in rhubarb into filling mixture set aside.
  6. When crust is ready remove it from the oven and add the filling.
  7. Sprinkle with remaining crust mixture that was set aside.
  8. Bake 30 minutes or until top is lightly brown.
  9. Serve warm with a scoop of vanilla ice cream or at room temperature.

Rhubarb crumble tartlets
Rhubarb crumble tartlets
Rhubarb crumble tartlets
Rhubarb crumble tartlets
Rhubarb crumble tartlets


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