Tangy, sweet, and beautifully rustic—Gordon Ramsay’s rhubarb tart is a refined take on a classic dessert. With tender rhubarb slices layered over buttery pastry and a delicate almond or custard base, this tart is both striking in appearance and rich in flavor. It’s ideal for spring and summer entertaining or as a dinner party finale.

What is Gordon Ramsay’s Rhubarb Tart?

Gordon Ramsay’s rhubarb tart is a baked dessert featuring fresh rhubarb arranged on a flaky tart crust, often with a frangipane (almond cream) or custard layer underneath. The tart strikes a balance between the natural sharpness of rhubarb and the sweetness of the pastry and filling, finished with a glaze or dusting of sugar.

Other Gordon Ramsay Recipes

Reasons to Try Gordon Ramsay Rhubarb Tart

Stunning presentation
Vibrant pink rhubarb arranged in elegant patterns.

Perfect balance of flavors
Tart rhubarb meets sweet, creamy base.
Light yet indulgent
Ideal for spring or summer desserts.
Versatile and customizable
Use almond cream, pastry cream, or custard as a base.

Make-ahead friendly
Perfect for prepping in advance and serving chilled or at room temperature.
Elegant dinner party dessert
Sure to impress with minimal effort.

Ingredients Needed to Make Gordon Ramsay Rhubarb Tart

For the tart crust:

1¼ cups (160g) all-purpose flour

½ cup (115g) unsalted butter, cold and cubed
¼ cup (30g) powdered sugar
1 egg yolk

1–2 tablespoons cold water

For the filling (frangipane-style):

½ cup (100g) unsalted butter, softened
½ cup (100g) granulated sugar

1 large egg
½ teaspoon vanilla extract
½ cup (50g) ground almonds (almond flour)

1 tablespoon all-purpose flour

For the rhubarb topping:

300g fresh rhubarb, cut into even batons or thin slices
2 tablespoons granulated sugar

1 tablespoon orange juice or lemon juice

Optional glaze:

2 tablespoons apricot jam, warmed and strained

Instructions to Prepare Gordon Ramsay Rhubarb Tart

Make the pastry: In a bowl, mix flour and powdered sugar. Rub in the cold butter until the mixture resembles breadcrumbs. Add egg yolk and 1 tablespoon cold water, mixing until a dough forms. Wrap and chill for 30 minutes.

Roll and blind bake the crust: Preheat oven to 180°C (350°F). Roll out the chilled dough on a floured surface and line a 9-inch tart tin. Prick the base with a fork. Chill for 10 more minutes, then line with parchment and fill with baking weights. Bake for 15 minutes, remove weights, and bake another 5–7 minutes until lightly golden. Cool completely.
Prepare the filling: Beat butter and sugar until light. Add the egg and vanilla, mixing until smooth. Fold in ground almonds and flour until combined.
Fill and arrange: Spread the frangipane mixture evenly in the cooled tart shell. Arrange the rhubarb on top in a decorative pattern. Sprinkle with sugar and drizzle orange or lemon juice over the rhubarb.

Bake the tart: Bake at 180°C (350°F) for 30–35 minutes or until the filling is set and the rhubarb is soft and caramelized at the edges.
Glaze and cool: Brush the rhubarb with warmed apricot jam while the tart is still warm. Let cool in the tin before serving.

What Goes Well With Gordon Ramsay Rhubarb Tart

Crème fraîche or whipped cream – Balances the tartness.

Vanilla ice cream – Adds creamy contrast.
Fresh mint or orange zest – Enhances aroma and flavor.
Shortbread or biscotti – For added crunch on the side.

A dusting of powdered sugar – For visual finish.
Earl Grey or herbal tea – Pairs wonderfully with rhubarb’s sharp notes.

Key Tips for Making Gordon Ramsay Rhubarb Tart

Choose vibrant rhubarb stalks – For the best flavor and color.

Chill the dough before baking – Prevents shrinking.
Cut rhubarb evenly – For clean presentation and even cooking.
Bake until the filling is just set – Don’t overbake to keep it moist.

Use a removable-bottom tart tin – Makes serving easier.
Glaze while warm – For a glossy, professional finish.
Let cool before slicing – Helps the filling firm up.

Creative Variations of Gordon Ramsay Rhubarb Tart

Add strawberries or raspberries – For a mixed berry twist.
Use pastry cream or custard base – For a softer, silkier texture.
Incorporate orange zest in the crust – Adds a citrusy aroma.

Top with crushed pistachios or almonds – For crunch and color.
Swap ground almonds for hazelnuts – For a different nutty flavor.
Make it rustic-style – Skip the tin and fold edges galette-style.

Storage Guidelines for Gordon Ramsay Rhubarb Tart

Refrigerate covered – Keeps well for up to 3 days.
Serve chilled or at room temperature – Best eaten within 48 hours for optimal texture.
Avoid freezing fully baked tart – The texture may change, especially the rhubarb.

Store in a flat container – To maintain presentation if pre-sliced.

Reheating Tips for Gordon Ramsay Rhubarb Tart

Serve cold for freshness – This tart is excellent when chilled.
To warm slightly: Heat individual slices in a 150°C (300°F) oven for 5–7 minutes.

Avoid microwaving: It can make the pastry soggy.

Nutrition Value (per slice, based on 8 servings):

Calories: 310
Fat: 19g

Carbohydrates: 30g
Sugar: 15g
Protein: 5g

Sodium: 80mg

Final Words

Gordon Ramsay’s rhubarb tart is a masterclass in balancing bold flavor with elegant presentation. With its golden crust, almond-rich filling, and vibrant rhubarb topping, this tart is a beautiful centerpiece for any spring table. Serve it chilled with a dollop of cream and enjoy a bite of classic meets contemporary.