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- Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper. Combine the rhubarb, cinnamon, one tablespoon of the flour and two tablespoons of the brown sugar in a bowl. Toss until mixed.
- Roll out the pastry and cut into six squares. Place on the baking tray and divide the rhubarb mixture between the squares, leaving a border around the edges.
- Rub together the remaining flour, sugar, butter and oats to make a crumble. Sprinkle over the rhubarb mixture. Fold up the corners of the tartlets, then bake for 20-25 minutes. Serve warm with custard.
Per serving: 322kcals, 20.1g fat (6.7g saturated), 31.7g carbs, 6.2g sugars, 4.4g protein, 2g fibre, 0.134g sodium
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