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Rhubarb Spice Tart



12 portion(s)


  • 125 grams Butter
  • 90 grams sugar
  • 190 grams Self Raising Flour
  • 1 egg


  • 190 grams castor sugar
  • 2 eggs
  • 40 grams Self Raising Flour
  • 1 teaspoon mixed spice
  • 1 lemon zested
  • 10 stalks rhubarb, roughly chopped

Recipe's preparation

  1. Add sugar to bowl 5 secs speed 5, add butter and flour mix 10 seconds speed 7 till fine crumbs. Add egg mix 10 seconds speed 5. Tip out onto gladwrap combine and wrap then chill in fridge for 15 mins

    Grease a 23 cm loose bottom tart tin. roll mixture out to fit between 2 sheets baking paper, fit into tin

    clean TM bowl and dry. 

    process sugar, eggs, spice, zest and flour till a smooth batter 10-15 secs speed 6.

    Fold in chopped Rhubarb pieces. do not process

    tip mix on top of base

    Bake 45 mins at 170 degrees till just golden. rest for 15 mins before turning out

    serve with yoghurt


Accessories you need



if using plain yoghurt add more lemon zest to serve

also these can be made in patty pans as individual servings but bake for 15-20 mins



This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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