Ginger and Rhubarb Tart

Ingredients
  • 225g Rhubarb
  • 120g Sugar
  • 20g Wholemeal self raising flour
  • 20g White self raising flour
  • 1 tsp Baking powder
  • 2 tbsp Ground ginger
  • 1 tbsp Lemon zest
  • 2 tbsp Olive oil
  • 90ml Soya milk
  • 1 tsp Vanilla essence
  • 4 tsp Cold water
  • 1 tsp Cider vinegar
  • 1 tsp Mixed spice

Method

  1. Grease 4 small (or one medium) flan tin(s)
  2. Roll out the Pepparkakor dough and line the tins, pricking the bases with a sharp knife to prevent bubbling
  3. Bake the pastry cases for 6 minutes then cool
  4. Chop 175g of rhubarb and place in a covered saucepan with 1 tbsp of ginger and 60g of sugar; heat gently until stewed then cool
  5. Mix the wholemeal and white self raising flours, baking powder, lemon zest and remaining ginger
  6. Blend the oil, soya milk, vanilla essence, cider vinegar and water and fold into the dry ingredients
  7. Spoon the stewed rhubarb into the pastry cases and top with the sponge mix
  8. Slice the remaining rhubarb and arrange on top; brush with a little soya milk and bake for 20 minutes
  9. Serve hot from the oven with dairy free ice cream or custard

Cooking Temperature: 180 degrees

Cooking Time: 26 Minutes

Serves: 4

Keeps For: 5 days

Tips and Comments

  • See Not-Dairy for details of soya marge, milk and dairy-free ice cream.
  • These quantities can be spread across four mini tarts if using individual dishes or can be used in one medium flan tin.
  • Would also work well with pears or apples if rhubarb is out of season!