Recipe: Rose and Rhubarb Frangipane Tart
As we move through Ostara and the light gathers strength, the first bright stems of rhubarb signal Spring’s steady return. Their tart freshness pairs beautifully with delicate rose and rich almond, and in this simple frangipane tart they come together in a bake that feels celebratory, seasonal and full of early-Spring promise.
Ingredients
For the base
175 g Biscoff biscuits (or digestives)
75 g butter, melted
For the compote
200 g rhubarb, chopped into 1 cm pieces
40 g sugar
1 tsp rose water
For the frangipane
300 g butter
300 g sugar
300 g ground almonds
4 eggs
2 tbsp flaked almonds
2 thin sticks rhubarb, cut into 3–4 cm pieces
Method
First, make the base. Crush the biscuits to fine crumbs (or blitz them in a food processor), then mix with the melted butter. Press firmly into a greased 20 cm loose-bottomed tart tin. Chill until firm. If you prefer a crisper base, blind bake it briefly before filling.
For the compote, place the rhubarb and sugar in a pan set over medium heat. Simmer for about 15 minutes, until the rhubarb has softened and the mixture is syrupy. Allow to cool, then stir in the rose water.
To make the frangipane, cream the butter and sugar until very light and fluffy, about 5 minutes in a stand mixer. Add the eggs one at a time, followed by the ground almonds, mixing until combined.
Spread the cooled compote over the base in an even layer. Spoon the frangipane on top and smooth gently. Arrange the pieces of rhubarb across the surface and scatter with the flaked almonds.
Bake at 160°C Fan for 35–40 minutes, covering with foil if it colours too quickly. The tart should be golden and just set. Leave to cool in the tin for at least 15 minutes before removing. Dust with icing sugar if you like, and serve with yoghurt or cream.
A Seasonal Note
Rhubarb is one of the earliest Spring offerings in the Celtic year, emerging just as Ostara brings renewal, tenderness and the return of warmth. Rose adds a whisper of sweetness to mark the season’s softening light, while almond brings grounding richness. This tart is a simple celebration of early Spring — a reminder of the turning Earth, the lengthening days and the gentle shift towards brighter months ahead.
