7. Rhubarb Tart


Preparation info

  • Difficulty


  • serves


Appears in

Scottish Baking

Scottish Baking

By Sue Lawrence

Published 2016

  • About

Just like apple tart, this is another ‘plate’ pie well-loved throughout Scotland. In Dundee it is always called a tart, even though the distinction elsewhere between tart and pie is often that a tart has no pastry lid. But for my parents it was always apple or rhubarb tart baked on a shallow enamel plate. Unless of course you went to a bakers (no one made these at home) and bought some dinky little rhubarb pies – shaped like a Scotch pie but sweet and oozing with pink syrupy juices.

Though not traditional, you can add some finely chopped stem ginger (1–2 balls) from a jar of ginger in syrup.



  • 250 g/9 oz self-raising flour, sifted
  • 150 g/ oz butter, cubed
  • 50 g/ oz icing sugar, sifted
  • 1 medium free-range egg


  • 400 g/14 oz rhubarb (preferably young and pink), trimmed and chopped
  • 2 tbsp plain flour
  • 90 g/ oz light muscovado sugar
  • chopped stem ginger, optional


  • 1 free-range egg yolk
  • golden caster sugar


For the pastry, combine the flour, butter and sugar in a food-processor, then, with the machine running, add the egg and whizz until the mixture is a little clumpy. Combine with your hands and wrap in clingfilm. Chill for an hour or so, then roll out half to fit a buttered 23cm/9in enamel pie plate.

For the filling, combine everything together and tip into the pie.

Roll out the remaining pastry, dampen the edges and use to cover the fruit. Trim the edges of the pastry.

Glaze by brushing all over with the egg yolk, sprinkling with sugar. Using scissors, snip a little hole. Chill for 10–15 minutes until the egg sets, then bake in a preheated oven (200C/400C/Gas 6) for 30–35 minutes, covering loosely with foil after the first 15 minutes to prevent the pastry burning. Test it is ready by poking through the hole with a metal skewer to check that the rhubarb is tender. Serve warm, not hot, with thick cream or custard.