|

Rhubarb Tart

Bold, bright, and beautifully simple—this Rhubarb Tart is a celebration of tart-sweet flavor and rustic elegance.

Nestled in a crisp, buttery crust, the vibrant rhubarb takes center stage, creating a dessert that’s as stunning as it is satisfying.

Whether served solo or with a dollop of whipped cream, it’s a charming way to showcase one of spring’s most beloved ingredients.

Ingredients

For the Pâte Sucrée:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1 large egg yolk
  • 2-3 tablespoons cold water

For the Filling:

  • 2 pounds fresh rhubarb, cut into 4-inch lengths
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For Finishing:

  • 2 tablespoons apricot jam or honey
  • 1 tablespoon water

How to Make Rhubarb Tart

  1. Make the crust: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse, then add water 1 tablespoon at a time until dough just comes together.
  2. Chill dough: Form dough into a disk, wrap in plastic, and refrigerate for at least 2 hours.
  3. Roll and blind bake: Roll dough on floured surface to fit a 9-inch tart pan. Press into pan, trim edges, and prick bottom with fork. Line with parchment and pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, bake 5 more minutes until lightly golden.
  4. Prepare rhubarb: While crust bakes, toss rhubarb pieces with sugar, cornstarch, vanilla, and salt. Let sit 15 minutes.
  5. Pre-cook rhubarb: Heat a large skillet over medium heat. Add rhubarb mixture and cook for 5-7 minutes, stirring gently, until rhubarb just begins to soften but still holds its shape.
  6. Assemble tart: Arrange pre-cooked rhubarb in overlapping rows in the baked tart shell, creating an attractive pattern.
  7. Final bake: Bake for 20-25 minutes until rhubarb is tender and lightly caramelized.
  8. Glaze: Heat apricot jam with water until smooth. Brush over warm tart for a glossy finish.

Cool and serve: Cool completely before removing from pan. Serve at room temperature.

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Rhubarb Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A crisp, buttery pâte sucrée crust holds beautifully arranged ribbons of tender rhubarb, lightly sweetened and finished with a glossy apricot glaze. The tart’s vibrant colors and bright, tangy flavor make it a stunning seasonal dessert that’s as delicious as it is eye-catching.

  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

Ingredients

For the Pâte Sucrée:
•1 1/4 cups all-purpose flour
•1/4 cup granulated sugar
•1/4 teaspoon salt
•1/2 cup cold unsalted butter, cubed
•1 large egg yolk
•2-3 tablespoons cold water
 
For the Filling:
•2 pounds fresh rhubarb, cut into 4-inch lengths
•1/2 cup granulated sugar
•2 tablespoons cornstarch
•1 teaspoon vanilla extract
•1/4 teaspoon salt
 
For Finishing:
•2 tablespoons apricot jam or honey
•1 tablespoon water
 

Instructions

  1. Make the crust: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse, then add water 1 tablespoon at a time until dough just comes together.
  2. Chill dough: Form dough into a disk, wrap in plastic, and refrigerate for at least 2 hours.
  3. Roll and blind bake: Roll dough on floured surface to fit a 9-inch tart pan. Press into pan, trim edges, and prick bottom with fork. Line with parchment and pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, bake 5 more minutes until lightly golden.
  4. Prepare rhubarb: While crust bakes, toss rhubarb pieces with sugar, cornstarch, vanilla, and salt. Let sit 15 minutes.
  5. Pre-cook rhubarb: Heat a large skillet over medium heat. Add rhubarb mixture and cook for 5-7 minutes, stirring gently, until rhubarb just begins to soften but still holds its shape.
  6. Assemble tart: Arrange pre-cooked rhubarb in overlapping rows in the baked tart shell, creating an attractive pattern.
  7. Final bake: Bake for 20-25 minutes until rhubarb is tender and lightly caramelized.
  8. Glaze: Heat apricot jam with water until smooth. Brush over warm tart for a glossy finish.
Cool and serve: Cool completely before removing from pan. Serve at room temperature.
  • Author: Jordan
  • Prep Time: 35 minutes
  • Cook Time: 50 minutes

Similar Posts