Rhubarb Tart

Rhubarb Tart is a beautiful, tangy dessert that showcases rhubarb’s vibrant flavor and natural color. Whether made with a crisp pastry crust, a layer of custard, or simply fresh rhubarb arranged over a sweet base, this tart is a seasonal favorite that’s both rustic and refined.

Why You’ll Love This Recipe

This tart is a celebration of simplicity and seasonal produce. It highlights the naturally tart flavor of rhubarb, balanced by a hint of sweetness in the filling and crust. With its stunning presentation and straightforward preparation, it’s the perfect dessert for springtime gatherings, brunches, or afternoon tea.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• All-purpose flour
• Unsalted butter
• Granulated sugar
• Salt
• Ice water

For the filling:

• Fresh rhubarb stalks
• Granulated sugar
• Lemon zest
• Vanilla extract
• Cornstarch or flour (to thicken the filling)

Optional glaze or toppings:

• Honey or apricot jam (warmed, for a glossy finish)
• Almond meal (to sprinkle under the fruit to prevent sogginess)
• Slivered almonds or crushed pistachios (for garnish)

Directions

this recipe

1. Make the crust
   In a bowl, mix flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough comes together. Form into a disc, wrap in plastic, and chill for 30–60 minutes.
2. Prepare the rhubarb
   Wash and trim the rhubarb, then cut into even lengths or shapes to fit your tart design. Mix with sugar, lemon zest, vanilla, and cornstarch. Let sit for 10 minutes to release juices.
3. Roll out and shape the crust
   On a lightly floured surface, roll out the dough into a circle or rectangle. Transfer to a tart pan or baking sheet for a rustic galette style. If using a tart pan, trim edges neatly.
4. Assemble the tart
   Sprinkle almond meal (if using) over the base. Arrange rhubarb in a pattern—straight rows, spirals, or herringbone. Pour any remaining juices over the top carefully.
5. Bake
   Preheat oven to 375°F (190°C). Bake tart for 35–45 minutes, or until the crust is golden and the rhubarb is tender.
6. Glaze and garnish
   While warm, brush with honey or melted apricot jam for shine. Optionally top with nuts for texture.
7. Cool and serve
   Let the tart cool slightly before slicing. Serve on its own or with whipped cream or vanilla ice cream.

Servings and timing

Serves 6–8
Prep time: 30 minutes
Chill time: 30–60 minutes
Bake time: 40 minutes
Total time: About 2 hours

Variations

• Rhubarb Custard Tart: Add a layer of vanilla or cardamom-spiced custard before arranging the rhubarb.
• Rustic Galette: Skip the tart pan and fold the crust edges over the filling for a casual look.
• Puff Pastry Base: Use store-bought puff pastry for a quick and flaky shortcut.
• Berry Blend: Add sliced strawberries or raspberries to the filling for extra sweetness.

Storage/Reheating

Store leftovers covered in the fridge for up to 3 days.
Reheat individual slices in a 300°F oven for 5–10 minutes to revive the crust.
Tart can be served cold or at room temperature as well.

FAQs

Can I use frozen rhubarb?

Yes, thaw and drain it first to avoid excess liquid in the tart.

Do I need to peel rhubarb?

No, the skin is edible and gives the tart its beautiful color.

Can I make this ahead?

Yes, you can prepare the dough and filling in advance. Assemble and bake just before serving.

What if my rhubarb is too tart?

Increase the sugar slightly or pair with sweet berries to balance the flavor.

Can I use store-bought crust?

Absolutely, for convenience. A ready-made pie crust or puff pastry works well.

How do I keep the crust from getting soggy?

Sprinkle almond meal, breadcrumbs, or semolina on the base before adding fruit.

Can I freeze the tart?

You can freeze the baked tart, though the crust may soften slightly. Reheat in the oven for best texture.

What’s the best way to cut the rhubarb for design?

Use even lengths and try angles or patterns like chevron or herringbone for visual appeal.

Is this tart gluten-free?

Not as written, but you can use a gluten-free flour blend in the crust.

Can I make it vegan?

Yes—use plant-based butter and a vegan crust recipe. Skip the egg wash or use non-dairy milk for brushing.

Conclusion

Rhubarb Tart is a beautiful, tangy-sweet dessert that’s as impressive as it is approachable. With its buttery crust, tender fruit, and show-stopping design, this tart is a perfect way to showcase rhubarb season. Whether served warm or chilled, it’s guaranteed to be a favorite at your spring table.

Print