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Rhubarb Tart with Bourbon Browned Butter and Almond Crust

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  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 60
  • Total Time: 120
  • Yield: 10 1x



For the crust

  • 1/4 cup (40g) ground almonds
  • 1/3 cup (40g) confectioner’s sugar
  • 1/4 tsp. salt
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (110g) cold butter

For the filling

  • 12 oz. (340g) rhubarb, sliced
  • 2 tbsp. sugar
  • 1/2 cup (110g) butter
  • 1 vanilla bean
  • 1/2 cup (70g) muscovado sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 tsp. salt
  • 3 eggs
  • 2 tbsp. bourbon whiskey
  • confectioner’s sugar for dusting


  1. Preheat the oven to 350˚F (175°C). Grease a 9 inch (23cm) round tin with loose bottom (or use a regular and line with baking parchment). Set aside.
  2. In a large bowl mix ground almonds, confectioner’s sugar, salt and flour. Add the cold butter in small pieces and mix until small crumbs form. Transfer to the prepared tin and press to the sides and bottom to form a crust. Prick the bottom of the crust with a fork and place in the fridge for about 10 minutes.
  3. Place in the middle of the oven and bake for 15-20 minutes – the crust should be slightly golden in color. When done, take out of the oven and place on a wire rack to cool down slightly.
  4. For the filling wash the rhubarb and cut into slices (you might have to peel the rhubarb as well). Place in a bowl and add two tablespoons sugar. Set aside.
  5. Split the vanilla bean lengthwise and scrap out the seeds. Add the seeds, the vanilla bean and the butter to a saucepan. Melt the butter over medium heat. It will foam up and then turn brown with a nutty smell. When you see brown spots on the bottom of the saucepan, the browned butter is ready. Be careful not to burn it. Remove the vanilla bean and fill the browned butter in a heatproof bowl and let cool down for 5-10 minutes.
  6. Add the muscovado sugar, flour and salt to a bowl and mix. Add the eggs and mix until well combined. While still mixing, add the browned butter and bourbon and mix until well combined.
  7. Add the the rhubarb to the pre-baked crust and create an even layer. Pour the browned butter filling on top of the rhubarb – it should cover up almost all of the rhubarb. Bake for 35-45 minutes or until golden brown on top. Take out of the oven and let cool down on a wire rack. The cake is best when still a tiny bit warm. Dust with confectioner’s sugar before serving.


  • Enjoy baking!