Mini Rhubarb Crumble Tarts

Mini Rhubarb Crumble Tarts

May is here my friends, may this May be a fantastic month for all of you lovely readers and home bakers! This is going to be a quick post as I’m about to go for a run but couldn’t wait to share the recipe of my fuel for today! The lovely sour, tangy stalks of rhubarb, I’ve missed them so much over the years I’ve lived in the Mediterranean. My recent cry on the subject in social media helped me to find some in the local market in Tel Aviv and let me tell you, that was a HAPPY moment!

So today was all about baking with flavours from my childhood – rhubarb, crumble and hint of vanilla. Rhubarb tart made it into mini versions but I’ve kept it super simple! Some treats are just so good that there’s no need to complicate them, right? 😀

Mini Rhubarb Crumble Tarts

The more filling you use the more flavour you get and don’t wait too long with the crust to catch colour as the crumble bottom can easily brown too much and harden up. I baked mine couple minutes too much, thus I’ve reduced baking time in the recipe so you should get the perfect crumble. 

Mini Rhubarb Crumble Tarts
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Servings Prep Time
20mini tarts 30minutes
Cook Time
25minutes
Servings Prep Time
20mini tarts 30minutes
Cook Time
25minutes
Mini Rhubarb Crumble Tarts
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
20mini tarts 30minutes
Cook Time
25minutes
Servings Prep Time
20mini tarts 30minutes
Cook Time
25minutes
Ingredients
  • Crumble Crust
  • 280 grams self rising flour
  • 60 grams sugar
  • 1/2 teaspoon vanilla bean seeds
  • 115 grams unsalted butter or margarine, cut into slices
  • 3 tablespoons ice water
  • Filling
  • 4-6 rhubarb staks cut into cubes and sliced
  • 2 tablespoons plain flour
  • 50 grams sugar
Servings: mini tarts
Units:
Instructions
  1. Preheat oven to 200 ºC (392ºF) and line a baking sheet with cupcake cases.
  2. In a mixing bowl combine flour, sugar and vanilla.
  3. Add cold butter in the mixture and start to break it in by using a fork, then continue pinching by using your fingers, until it resembles wet sand.
  4. Add ice water one spoon at time and keep mixing with a fork, set a few tablespoons of the mixture aside to use for crumb topping.
  5. Spoon the remaining crumble into cupcake cases and press to set the crust by using a spoon or with a silicone cupcake liner.
  6. Repeat for the remaining tarts. Prepare filling by first combining sugar and flour, and then add the sliced rhubarb cubes and mix well.
  7. Spoon the fillings in prepared tart crusts.
  8. Sprinkle remaining crumble on top and place in preheated oven on lower rack.
  9. Bake for 20-25 minutes until lightly browned.
  10. Serve warm or cooled with ice cream or vanilla sauce.

One Comment

  1. Mikä voisi olla parempaa:) Se raparperi siellä torilla on parhaimmillaan talvella.Kun on oikein kuumaa ne varret ovat vähemmän hyviä ,mutta aika ihanaa että täällä on periaatteessa raparperia ympäri vuoden.

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