Rhubarb lemon tart

This coming tuesday is our 2nd wedding anniversary and to celebrate we decided to take a day trip to nearby Mt Tamborine. It’s amazing how you can live so close to somewhere and yet, never really take the time to explore it. Hopefully we can start doing a few more day trips to places in our beautiful area soon (read: once uni is finished).

We didn’t have any plans for what we wanted to do while on the mountain so we just started driving. Luckily for us, because we stumbled across an awesome event. On our way up the mountain we were behind some GORGEOUS old cars and as we thought that there must be a car show on, so we followed them.  We both love old cars. I have a convertible VW beetle that my Dad did up for me for my first car and even though she isn’t my daily driver anymore, I still love her.


Turns out that it wasn’t a car show, but rather, a go-kart day (although there were a lot of really nice cars around as well). The work that goes into these karts is amazing. They are all so cute! We found a spot near the start line with a good view down the hill and waited. It wasn’t long before a car came driving up the hill towards us towing a long line of karts back to the top… and then the racing started. For non-powered karts, they got a bit of speed up!

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This army jeep styled kart was my favourite, especially with his matching helmet.  He couldn’t quite get the speed up to beat his rocket shaped opponent though. Below are a few more of my favourites.

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The mountain was really busy with people out shopping and lunching, but we also came across a group of people who were… hang-gliding. We stood around for a bit watching them put together the gliders… I don’t think I would trust myself to jump off the side of a mountain with only a contraption that I had put together myself, to catch me.



Everywhere we went on the moutain, we kept noticing stalls on the side of the road selling fresh produce, mostly for avocados, limes and rhubarb. Unfortunately every time we pulled over, they were all out of rhubarb. Maybe everyone had the same idea as I did and thought that a rhubarb and lemon tart would be a nice treat. When we got home I couldn’t get the thought of rhubarb tart out of my head so I ventured down  to the local shops and grabbed some.


The recipe I had for this tart was for the filling and just mentioned that it was supposed to be baked in a shortcrust pastry tart case. I haven’t had much success with shortcrust in the past, so I grabbed out the newest addition to my cookbook collection, Julie Goodwin’s ‘Gather’ .  The pastry recipe was really easy and turned out beautifully.

I used my food processor to make the pastry, it makes the process super simple. Just process the cold butter, flour and icing sugar together until its a fine crumb, add the eggs and process again.




Form into a ball, flatten and wrap in clingwrap and chill for 10 minutes in the fridge.


While the dough is chilling, it’s time to make the filling. Dice up 3 cups of  rhubarb. Once bunch should be enough.


The lemon filling is made by mixing the remaining ingredients together and placing it over a pot of boiling water until the mixture thickens slightly. The mixture is ready when you can run a finger across the back of a spoon (on in my case a spatula) and the line stays there.



Grab the pastry back out of the fridge and roll out between 2 sheets of baking paper. Once the pastry is quite a bit bigger than the tin, roll the pastry up over the rolling pin, then lay it over the tart tin. Press pastry into tin and remove overhang.


Fill the tart case with the diced rhubarb. Roll out the extra pastry into a long rectangle. Cut strips of pastry and lay across the tart in one direction, then start adding strips in the opposite direction braiding the strips as you go.





Pinch the edges where the strips meet the pastry case, then pour the lemon filling over the top. Try to coat all of the strips as the filling will act as an egg wash and make the pastry brown nicely.


Bake for 10 minutes at 200 degrees, then turn down to 180 degree for the remaining 20 minutes. Serve hot with vanilla icecream.



Rhubarb Lemon Tart

Serves 8
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Recipe by Mrs F W Sinn
Tangy and creamy lemon filling with soft rhubarb, perfect for tarts or pies.


  • 3 cups Rhubarb (raw)
  • 1 cup Sugar
  • 1 tablespoon Plain flour
  • 1 Egg (beaten)
  • 1 tablespoon Lemon juice
  • Rind of 1 lemon (finely grated)
  • 1/2 cup Water


Fill uncooked short crust pastry tart shell with diced rhubarb.
Combine sugar, flour, egg, lemon juice, rind and water. Cook in double boiler until slightly thickened and coats back of spoon. Remove from heat.
Top rhubarb with a lattice crust, pour over lemon filling and bake in hot oven (200 degrees C) for 10 minutes, then reduce heat to 180 degrees C and cook 20 to 30 minutes.

Sweet Shortcrust Pastry

Prep time 20 minutes
Cook time 25 minutes
Total time 45 minutes
Recipe by Julie Goodwin


  • 2 1/2 cups Plain Flour
  • 1/4 cup Icing Sugar
  • 1/4 teaspoon Salt
  • 125g Butter (Chilled, cubed)
  • 2 Eggs


Place flour, icing sugar and salt in bowl of food processor with the butter. Process until it has a fine crumb consistency
Add the eggs and process until the dough comes together into a soft ball. Flatten into a thick disc (or rectangle shape if using rectangle pan) and wrap in plastic wrap. Rest the dough in the fridge or 10-15 mins.
To roll out the dough, place it between two sheets of baking paper. Roll very gently with a rolling pin. Leave the pastry to rest again for about 15 minutes.
Using rolling pin, loosely roll the pastry up and over the tin. Drape it carefully, making sure it settles into the base well. Trim excess pastry.
If blind baking, prick the base (unless using a very liquid filling), line base with baking paper and fill with baking weights (rice can be used).
Bake 15 minutes (180 degress C) and remove the weights and paper. Bake for a further 10 minutes. If the filling is to be cooked in the pastry case, fill after removing baking weights and cook until filling is ready.



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