Rhubarb Tart

Why You’ll Love This Recipe

Rhubarb Tart is a classic dessert that beautifully balances sweet and tart flavors, showcasing the unique tang of fresh rhubarb in a buttery, flaky pastry crust. With its vibrant color and simple elegance, this tart is perfect for spring gatherings, afternoon tea, or a refined finish to any meal. Its rustic yet refined appeal makes it a standout seasonal treat.

ingredients

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

all-purpose flourunsalted buttergranulated sugaregg yolkice waterfresh rhubarbvanilla extractcornstarchlemon juiceapricot jam (for glaze)

directions

Preheat your oven to 375°F (190°C). Grease a tart pan or line it with parchment paper.

Prepare the crust by combining flour and a pinch of salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs.

Add the egg yolk and ice water, mixing just until the dough comes together. Do not overwork.

Shape the dough into a disk, wrap it in plastic, and chill for 30 minutes.

Roll out the chilled dough and press it into the tart pan. Trim the edges and prick the base with a fork.

Blind bake the crust for 15 minutes using pie weights or dried beans. Remove weights and bake for an additional 5 minutes until lightly golden. Let cool.

In a bowl, mix sliced rhubarb, sugar, cornstarch, lemon juice, and vanilla extract.

Arrange the rhubarb mixture evenly in the cooled crust.

Bake the filled tart for 30-35 minutes or until the rhubarb is tender and the filling is set.

Warm apricot jam slightly and brush over the tart for a glossy finish.

Allow to cool before slicing and serving.

Servings and timing

This recipe yields one 9-inch tart (about 8 servings).
Preparation time: 20 minutes
Chilling time: 30 minutes
Baking time: 45-50 minutes
Total time: 1 hour 40 minutes

Variations

Add a frangipane layer under the rhubarb for extra richness.

Use a mix of rhubarb and strawberries for a fruitier flavor.

Top with whipped cream or vanilla ice cream for a luxurious finish.

Sprinkle a little orange zest over the filling for a citrusy note.

storage/reheating

Store Rhubarb Tart in the refrigerator, covered, for up to 4 days.
To reheat, warm individual slices in a 300°F (150°C) oven for 5-10 minutes.
Can be frozen for up to 1 month; thaw overnight in the fridge before serving.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well to avoid excess moisture.

Is the tart very sour?

It has a pleasant tang balanced by sugar and a sweet glaze.

Do I need to peel rhubarb?

No, just trim the ends and slice. The skin adds color and texture.

Can I use a pre-made tart crust?

Yes, store-bought crust works well in a pinch.

Can I make this tart gluten-free?

Yes, use a gluten-free flour blend for the crust.

What other glaze can I use?

A simple sugar syrup or honey can be used in place of apricot jam.

Can I make it in advance?

Yes, it’s best served the day it’s made but can be prepared a day ahead.

How do I know when it’s done baking?

The rhubarb should be soft and the filling gently bubbling.

Can I add other fruits?

Yes, apples, raspberries, or plums pair well with rhubarb.

What if my tart is too runny?

Ensure proper use of cornstarch and bake until the filling is set.

Conclusion

Rhubarb Tart is a charming dessert that highlights the bold, tangy flavor of rhubarb in a delicate pastry shell. With its stunning appearance and well-balanced taste, it’s a wonderful way to celebrate the season and impress guests with a dessert that’s both rustic and elegant.

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