Are you in need of a lift to cure the January blues? Listen up because Shibden Mill Inn have a scrumptious recipe to appease all dessert lovers!

If you were born with a sweet tooth, you’ll love the 17th century inn’s rhubarb frangipane. Served under the original oak beams and rafters of Shibden Mill Inn’s charming bar area, now you can enjoy this sweet treat at home.

Direct from the inn, take a look at their delectable recipe below.



  • 225g butter
  • 225g sugar
  • 170g semolina
  • 60g ground almonds
  • 2 eggs
  • 2 stick rhubarb
  • 20g flaked almonds 

Sweet pastry

  • 250g flour
  • 2g salt
  • 25g sugar
  • 1 egg
  • 100g butter
  • Water


For sweet pastry, blend all ingredients in a food processor, adding water until the mixture comes together as a ball dough. Then leave to rest in the fridge for twenty minutes.

Roll out the pastry to the thickness of a £1 coin. Line the tart tin with the pastry, then trim off any excess. Chill for 15 minutes.  

For the frangipane, melt your butter and sugar together, put this into a mixing bowl then whisk in your semolina, ground almonds and eggs. Whisk until pale white in colour.

Top the pastry case with the frangipane mixture and smooth the edges, then decorate with rhubarb batons and flaked almonds.

Bake the tart in a preheated oven on 160 degrees for 35-40 minutes, or until the filling has risen and is cooked through and the surface is pale golden brown.