Rhubarb frangipane tart from What Katie Ate: Recipes and Other Bits and Bobs by Katie Quinn Davies

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

    Can substitute plums or cherries for rhubarb.

  • hbakke on May 23, 2021

    I followed the directions exactly and the tart was burnt to a crisp at 25 minutes (recipe says it should take 30-35 minutes) at the recommended 425°F. Also, the recipe doesn't state what you're supposed to do with the cooked down rhubarb syrup. Very disappointed with this recipe.

  • raybun on June 04, 2017

    This was absolutely hands down the most delicious thing I've eaten in a while! The rhubarb was still slightly tart, cutting the sweetness of the frangipane that had a lovely texture. Definitely on the make again list.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.