Raspberry Rhubarb Ginger Crumb Tart

"The ginger is a must,trust!"
-- @mwashite
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  • Recipe Card
Prep time 30mins
Cook time 45mins
Serves or Makes: 13 slices

Recipe Card


  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1/3 cup cane sugar
  • a pinch of salt
  • 7 tablespoons cold butter
  • 2 tablespoons cold water
  • A small handful almonds flakes
  • 2 medium stalks rhubarb
  • 1 cup raspberries
  • 1 inch piece of ginger
  • 2 tablespoons cane sugar
  • 1 orange
  • 1 lemon


  • Step 1

    Preheat oven to 350°

  • Step 2

    Mix all dry ingredients in a bowl

  • Step 3

    Grate the frozen butter

  • Step 4

    Incorporate the butter with the dry mix. Add cold water and mix it a tiny bit more (I used my hands). The dough should be grainy and come together when you squeeze it in your hand. Leave about 2/4 cup (1,1 dl) of dough in a small bowl.This will be used as crumbs for later

  • Step 5

    Flatten the dough out in a 13-3/4" X 4-1/4" tart pan with a removable bottom

  • Step 6

    Put the tart pan and crumbs in the fridge

  • Step 7

    Cut the rhubarb into ½ inch pieces

  • Step 8

    Add the rhubarb and raspberries in a bowl

  • Step 9

    Zest the orange and add to the bowl

  • Step 10

    Squeeze half the orange and a quarter of a lemon and add to the bowl with the sugar and sliced ginger, too! Mix everything together

  • Step 11

    Add the filling to the cold tart pan. Sprinkle the remaining crumbs on top with the shredded almonds

  • Step 12

    Let the tart bake in the oven for 45 minutes. (The crust should be golden brown, and the filling soft and bubbly)

  • Step 13

    Remove the tart from the oven and let it cool for about 10-15 minutes

  • Step 14

    Carefully remove the tart from the pan by pushing the bottom upwards. Cut the tart however you want and serve it with ice cream or whipped cream!

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