Alice Rose Rhubarb tart is one of the prettiest desserts you can make, with long pink batons laid across a pale custard in a golden pastry case.
It’s also one of the easiest to get wrong, because rhubarb releases a lot of water as it cooks, which can leave the custard thin and the pastry soggy unless the fruit is dealt with separately first.
Roasting the rhubarb in its own tray, rather than baking it raw in the tart, keeps the pastry crisp and the colour vibrant, and the custard filling stays smooth and set.
Why Roasting the Rhubarb Separately Keeps the Pastry Crisp
Rhubarb is mostly water, and when it’s baked raw directly in a tart, that water seeps out into the custard and pastry, leaving a soggy base and a watery filling.
Roasting the rhubarb separately on a tray first, with sugar, releases and evaporates most of that moisture, leaving the fruit soft, sweet and concentrated, and ready to lay over the finished custard.
Blind-baking the pastry case before the custard goes in adds another layer of protection against sogginess, setting the pastry so it stays crisp even once the wet filling is added.
Together, these two steps mean you get a crisp base, a silky custard and tender rhubarb that holds its shape and its colour, rather than the soggy, pale mess a one-step tart can produce.
Ingredients for Gordon Ramsay Rhubarb Tart
For the Pastry
- 250g plain flour
- 125g cold unsalted butter, cubed
- 50g icing sugar
- 1 egg yolk
- 2–3 tbsp cold water
For the Custard
- 3 egg yolks
- 50g caster sugar
- 150ml double cream
- 100ml whole milk
- 1 tsp vanilla extract
For the Rhubarb
- 500g rhubarb, trimmed and cut into 6cm batons
- 60g caster sugar
- Zest of 1 orange
How to Make Gordon Ramsay Rhubarb Tart — Step by Step
Step 1 — Make the Pastry
Rub the cold butter into the flour until it resembles breadcrumbs. Stir in the icing sugar. Add the egg yolk and just enough cold water to bring the dough together. Wrap and chill for 30 minutes.
Step 2 — Roast the Rhubarb
Preheat the oven to 180°C / 160°C fan / Gas 4. Lay the rhubarb on a baking tray in a single layer, sprinkle with the sugar and orange zest, and roast for 12–15 minutes, until just tender but holding its shape. Set aside to cool.
Step 3 — Line the Tin
Roll out the pastry and line a 23cm tart tin, pressing it into the edges. Prick the base with a fork and chill for 15 minutes.
Step 4 — Blind Bake
Line the pastry with baking parchment and baking beans. Bake for 15 minutes, then remove the beans and parchment and bake for 5–8 minutes more, until pale golden. Reduce the oven to 150°C / 130°C fan / Gas 2.
Step 5 — Make the Custard
Whisk together the egg yolks, caster sugar, cream, milk and vanilla until smooth.
Step 6 — Fill and Bake
Pour the custard into the pastry case. Bake for 20–25 minutes, until just set with a slight wobble in the centre. Cool completely.
Step 7 — Top with Rhubarb
Arrange the cooled roasted rhubarb over the custard in neat rows.
Step 8 — Glaze
Brush the rhubarb lightly with the syrupy juices left in the roasting tray for a glossy finish. Chill briefly before serving.
My Top Tips for the Best Gordon Ramsay Rhubarb Tart
Roast the rhubarb separately first, as this removes excess moisture that would otherwise leave the custard watery and the pastry soggy.
Blind bake the pastry case until pale golden, as this sets it firmly and keeps the base crisp under the wet custard filling.
Bake the custard gently at a low temperature, since high heat can curdle it and leave it grainy rather than silky.
Let everything cool completely before assembling, as warm rhubarb will start to melt into the custard rather than sitting neatly on top.
Choose slim, pink stalks, which are sweeter and more tender than thick, green-tinged ones.
Serving Suggestions
Serve at room temperature or lightly chilled, in neat slices, with a spoonful of crème fraîche or lightly whipped cream on the side to balance the sweetness.
How to Store Gordon Ramsay Rhubarb Tart
In the fridge: Store covered in the fridge for up to 3 days. Bring to room temperature for 20 minutes before serving.
In the freezer: Not recommended, as the custard filling can become watery and grainy once frozen and thawed.
Gordon Ramsay Rhubarb Tart Recipe
Ingredients
Method
- Make pastry, chill 30 minutes.
- Roast rhubarb with sugar and zest at 180°C / 160°C fan / Gas 4 for 12–15 minutes. Cool.
- Line tin, prick base, chill 15 minutes.
- Blind bake 15 minutes, remove beans, bake 5–8 minutes more. Reduce oven to 150°C.
- Whisk custard ingredients.
- Fill pastry case, bake 20–25 minutes until just set. Cool.
- Arrange rhubarb over custard.
- Brush with roasting juices, chill briefly.
Notes
Frequently Asked Questions About Gordon Ramsay Rhubarb Tart
Why is my tart base soggy?
This is usually because the rhubarb wasn’t pre-roasted, or the pastry wasn’t blind baked properly. Both steps help keep the base crisp.
Can I make the tart ahead of time?
Yes — bake the pastry case and custard a day ahead and store in the fridge, then add the roasted rhubarb on the day you plan to serve it.
Can I use frozen rhubarb?
Yes — roast it from frozen, adding a few extra minutes, and drain off any excess liquid before arranging it on the tart.
Why has my rhubarb turned brown instead of pink?
This usually happens with overcooking, or with older, greener rhubarb. Roast briefly and choose young, pink stalks for the best colour.
