Rhubarb Frangipane Tart

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Rhubarb Frangipane Tart – a rhubarb tart filled with almond cream topped with spring rhubarb and brushed with a ginger and vanilla glaze. 

Rhubarb Frangipane Tart slices on a platter with diplomat cream and vanilla ginger glaze in a jug

Rhubarb season is here and I could not be happier about it! Rhubarb is one of the most beautiful vegetables (I always thought it was a fruit because you always see it in pies and jams). It is far too sour to eat raw, so it needs to be sweetened with sugar. Often you will see it paired with strawberries and that is a truly delicious pairing. 

I’ve been watching a lot of Great British Bake Off lately and that was the inspiration for this rhubarb frangipane tart. Paul and Mary (and Pru in the newer episodes) have a lot to say about crisp crusts and no soggy bottoms. 

In one pie episode, Paul Hollywood went hard for American pies. He thinks they are too sweet and thinks that all American desserts need to have the amount of sugar reduced by half. Let’s not go crazy Paul. When we lived in Europe, I often felt like the desserts weren’t sweet enough, so let’s agree to disagree, ok? 

I made a sweet tart shell, filled it with almond cream, topped it with rhubarb, and brushed it with a ginger and vanilla glaze for shine. I served mine with Diplomat cream to really drive home the GBBO factor, but ice cream or whipped cream or nothing at all is fine too.

sweet tart dough in a tart pan with rolling pin

What’s the difference between a tart and a pie?

Pies and tarts aren’t the same but are closely related to each other. 

A tart has shallow sides and only a bottom crust. The dough is usually a sweeter, pastry dough. You don’t always have to roll out this dough, depending on the recipe you can press it into the pan. Tarts are not served in the dish they are baked in, they are removed from the pan and the tart is able to hold its shape on its own. I use a 9-inch tart pan with a removable bottom.

Where a pie has more crust surface area up the sides of its pan. It can have one crust or a top and bottom crust. The dough itself is typically more savory, and the goal is a flaky and crisp pie crust. Pies are served in the vessel that they were baked in. 

Either way, stuff in a crust is delicious. So let’s make one. 

ingredients for rhubarb tart


Rhubarb. The glorious spring veg/fruit. It looks like pink celery and is in season from April to June. You can also get frozen rhubarb, but fresh is best for this. 

Almond flour. Almond flour is blanched almonds that are finely ground into a flour. This is a gluten-free flour and I love baking with it. 

Ginger. Rhubarb and ginger are a delicious pairing. This adds just a little kick and freshness to the top of the tart. 

Vanilla bean paste. My secret weapon for elevating any dessert. When you can see the flecks of vanilla bean, it instantly feels decadent.

rhubarb stalks

How to Make – The Steps

Rhubarb frangipane tart making entails a little more time and effort than my normal desserts, but the end result is 1000% worth it. And there is nothing more rewarding than releasing a tart from the pan putting this beauty on a plate. 

  1. Prepare the sweet tart dough in the food processor. 
  2. Chill the dough in the fridge for an hour. Alternatively, you can press the dough into the pan and put it into the freezer for 30 minutes. 
  3. Roll the dough out to a â…› thickness. Transfer to a tart pan. Gently press the dough into the edges of the pan making sure to get it into the grooves.
  4. Prick the bottom crust with a fork and trim the overhang with a sharp knife. Freeze for 10 minutes or chill in the fridge for 30 minutes.
  5. Blind bake the crust. Line the crust with parchment and weigh down with pie weights or dried beans. Bake at 425° for 12 minutes. Remove the parchment paper and reduce the oven temperature to 350° and bake for another 10 minutes. It should be slightly brown and half baked. 
  6. Make the frangipane by adding the ingredients to a food processor and pulsing until smooth. 
  7. Spread the frangipane evenly in the bottom of the crust. 
  8. Top with rhubarb pieces. 
  9. Bake for 25 to 30 minutes.
  10. Microwave apple jelly until melted and stir in vanilla bean paste and ginger. 
  11. Brush over tart to add shine. 
ingredients for rhubarb frangipane tarttart


I love the rhubarb and almond combination, but rhubarb has a very short in season window. That being said, this is an EXTREMELY versatile recipe. Here are a few frangipane tart combinations that I think are equally delicious:

  • Rhubarb and Strawberry Frangipane Tart –  reduce the amount of rhubarb and replace it with strawberries 
  • Raspberry and Orange Frangipane Tart – Add orange zest to almond cream and top with raspberries 
  • Cherry and Almond – Add pitted cherries and flaked almonds
  • Blueberry and Lemon – Add lemon zest to almond cream and top with blueberries 
  • Apricot and pistachio – add sliced apricots and replace almond flour with pistachio flour or add shelled pistachios before baking
  • Plum – add plum halves or slices to the tart
  • Apple and thyme – add sliced apples and thyme leaves

How to Store

Frangipane tarts are best eaten the day they are made. Fruit, especially rhubarb has a lot of moisture and they can seep into the crust. Frangipane is also quite wet, so it isn’t going to be crisp. If you need to make it ahead of time, do not glaze. Keep the tart very loosely covered at room temperature. Put in a hot oven for a few minutes to crisp the pastry, then glaze. 

How to Serve Rhubarb Frangipane Tart

Tarts are delicious all on their own, but this one, in particular, I like to serve with Diplomat cream. Back to GBBO, I’ve learned that in England, rhubarb and custard are often served together. Diplomat cream is custard lightened with whipped cream. It is an extra step, but hey, we’re making a tart. So why not?

You could also go the traditional whipped cream route or some vanilla ice cream

rhubarb in criss cross pattern in tart shell

More Rhubarb Recipes:

rhubarb frangipane tart on a platter with diplomat cream and vanilla ginger syrup
rhubarb frangipane tart on a platter with diplomat cream and vanilla ginger syrup

Rhubarb Frangipane Tart

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Prep Time 30 minutes
Cook Time 45 minutes
Additional Time 1 hour
Total Time 2 hours 15 minutes
Course pie
Cuisine baking
Servings 8
Calories 464 kcal


Sweet Tart Shell:

  • 1 ¼ cups flour
  • ¼ cup powdered sugar
  • ¼ teaspoon salt
  • ½ cup cold butter cut into small pieces
  • 1 egg yolk
  • 1 Tablespoon ice cold water plus more as needed


  • 1 cup almond flour
  • ½ cup sugar
  • 7 Tablespoons butter room temperature
  • 2 eggs
  • ¼ teaspoon salt
  • ½ teaspoon almond extract


  • 3-4 stalks fresh rhubarb
  • ¼ cup apple jelly
  • ½ teaspoon vanilla bean paste
  • ½ teaspoon fresh ginger


  • To make the tart shell, pulse the flour, sugar, and salt in a food processor. Add the butter and pulse until it looks like breadcrumbs. You can also do this by hand using a pastry cutter or your fingertips. 
  • Add the egg yolk and pulse to combine. Add one tablespoon ice water and pulse. Add one tablespoon water until the dough starts to form a ball. (Mine took 4 tablespoons total.) 
  • Turn the dough out onto a lightly floured counter. Knead a few times until combined and smooth. Wrap in plastic wrap and chill for an hour.
  • When ready to bake, flour your work surface and roll evenly with a rolling pin. If the dough is too stiff to work with, let rest for a few minutes. Start in the center and roll outward, then rotate a quarter turn each time to make a circle. Roll the dough until it is about 2 inches larger than your tart pan. It should be about ⅛ inch thickness. 
  • When ready to transfer to the pan, roll the dough halfway up the pin, and lay it halfway over the pan and unroll over the pan. Gently press the dough into the edges of the pan making sure to get it into the grooves. Dock the bottom with a fork and trim the excess with a sharp knife. Freeze for 10 minutes or chill in the fridge for 30 minutes. 
  • To bake, preheat the oven to 425°. Line the tart shell with parchment paper or foil that has been well buttered and fill with pie weights (I use dried beans). Bake for 12 minutes. Remove the parchment, reduce the oven temperature to 350° and bake for an additional 10 minutes. The crust should start to brown and will be half baked. 
  • To make the frangipane, add all of the ingredients to a food processor and pulse until smooth. Spread into blind-baked tart shell. Top with rhubarb pieces. 
  • Bake tart for an additional 25 to 30 minutes or until the tart is golden brown.  
  • Microwave apple jelly for 20 seconds until melted. Stir in vanilla bean paste and ginger. Brush over tart. Let cool completely and serve with ice cream, whipped cream, or Diplomat cream


Serving: 1gCalories: 464kcalCarbohydrates: 42gProtein: 7gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 127mgSodium: 328mgFiber: 3gSugar: 22g
Keyword almond cream recipe, frangipane recipe, how to make a tart, how to make a tart dough, Rhubarb Frangipane Tart, rhubarb recipe, sweet tart dough
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