Spring rhubarb tart

When the first rhubarb arrives at our door, the bakery smells of vanilla and freshly baked shortcrust. The tart is gently tangy, creamy and still light — just right for the first warm afternoons.

We bake it briefly so the rhubarb keeps its bite, and use a soft vanilla cream rather than too much sugar. That way the spring character stays front and centre.

You will only find this tart in our display while the season and quality are right — and while stocks last.