Rhubarb tarts from Good to the Grain: Baking with Whole-Grain Flours (page 90) by Kim Boyce and Amy Scattergood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • jhallen on September 22, 2020

    Loved these - easy, tasty and unusual

  • TrishaCP on May 08, 2012

    This was an amazing recipe. I made the Smitten Kitchen variation (you can find this through EYB) on the compote (it uses vanilla bean rather than hibiscus)- it doesn't give the bright red compote from the original version but was pretty great anyway, including with the frozen rhubarb that I used. The dough was easy to work with- I made 12 tarts rather than 10 so the cooking time was about 30 minutes- and the corn flour goes perfectly with the fruit. Will definitely be making these again.

  • PatriciaScarpin on March 11, 2011

    These are absolutely delicious! And look so pretty, too. The pastry is a breeze to work with and the filling is delicious.

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Reviews about this recipe

  • Lottie and Doof

    I made these rhubarb tarts a few weeks ago and they knocked my socks off. This is a special recipe and I encourage you to give it a try.

    Full review
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