Rhubarb Tart
- Vegetarian
- Energy Kcal 713
- Carbohydrates g 117.4
- of which sugars g 77.4
- Protein g 7.6
- Fats g 23.7
- of which saturated fat g 13.06
- Fiber g 2.6
- Cholesterol mg 169
- Sodium mg 34
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 1 h 40 min
- Serving: 10
- Cost: Low
- Note + 2-3 hours of resting time for strawberries and rhubarb
PRESENTATION
Rhubarb tart is such a tangy and nostalgic dessert, you know, with deep roots in English culinary tradition. It is been a favorite for generations, especially when those bright, pinkish-green stalks show up in markets during spring. Originally from China and Tibet, rhubarb traveled west—fascinating journey, right?—and became a staple in English kitchens. And people love it for its sweet and slightly tart flavor. And though it’s technically a vegetable, it plays the role of a fruit in desserts. Really does. It’s encased in a simple, buttery crust that highlights its unique taste. The rhubarb tart recipe even takes cues from Mediterranean cooking, offering a lighter, more delicate base compared to the dense pies in the U.S.
This dish is a tasty fusion of rhubarb's exotic origins and classic English baking styles, delivering a moist, bright, and adventurous taste with every bite. Seriously good. Enjoying a homemade rhubarb tart with a cup of Earl Grey tea is the English experience—perfect for chilly afternoons or cozy Sunday brunches. While it's traditional, this dessert stands out when you're craving something different from your usual apple pies or berry crumbles. The crispy, golden crust perfectly complements the tender rhubarb filling, evoking a mix of old-world nostalgia and a hint of the exotic. Some say it brings to mind journeys on the Orient Express—where cultures blend and flavors surprise.
If you're exploring easy rhubarb tart ideas or looking for spring dessert recipes, this one offers a mix of classic and adventure. Pretty simple. It's a go-to for anyone who loves fruit tart recipes that go beyond the usual, serving as a light dessert after dinner or the highlight of teatime. Simple, not fussy, and always golden and inviting—seriously, always—this dessert leaves a lasting impression. It's a proof of how a humble ingredient like rhubarb can create something special, making it a cherished part of any dessert lover's repertoire. Really, it does.
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INGREDIENTS
- Ingredients for the jam
- Rhubarb 1.5 lbs (700 g) - (stalks)
- Strawberries 2 cups (300 g)
- Sugar 2 ½ cups (500 g)
- Potato starch 2 ½ tbsp (20 g)
- Ingredients for the 10-inch pie crust
- Powdered sugar 1 ½ cup (200 g)
- Type 00 flour 4 cups (500 g)
- Egg yolks 4
- Butter 9 oz (250 g) - (cold from the fridge)
- Lemon peel 1
How to prepare Rhubarb Tart
To prepare the rhubarb tart, start by tackling the filling: clean the rhubarb, removing the leaves and strings as if it were celery. Cut the rhubarb stalk into chunks 1, then clean the strawberries and cut them into quarters 2. Combine strawberries and rhubarb in a bowl 3,
add the sugar 4 and mix well 5, then cover with plastic wrap 6 and let rest for 2-3 hours, allowing the rhubarb to release its liquid.
After the necessary time, transfer the strawberries and rhubarb to a pot 7 and cook for 10 minutes over medium heat, then for another 50-60 minutes over low heat. At this point, dissolve the potato starch in the jam 8 and keep the mixture on the heat until it reaches 226°F (you can check the temperature with a kitchen thermometer) 9.
When the rhubarb jam is ready, transfer it to a bowl to cool 10. Meanwhile, prepare the Shortcrust pastry: in the mixer, combine the flour and cold butter from the refrigerator, cut into pieces 11. Blend everything to obtain a sandy-looking mixture, then pour it onto the work surface, forming the classic fountain shape, and add the powdered sugar 12.
Also incorporate the grated lemon zest and the egg yolks 13, and knead briefly 14, just enough to make the dough compact. Form a block, wrap it with plastic wrap, and let it firm up in the fridge for 30 minutes. After the necessary time, roll out the dough with a rolling pin to a thickness of about 0.4 inches 15.
With the rolling pin, spread it inside the buttered and floured 10-inch diameter pan, pressing it gently onto the base and edges with your fingers 16. With a small knife, remove the excess dough, saving it, and prick the base of the tart with the tines of a fork 17. Knead the excess dough again, roll it out, and use a pastry cutter to cut strips 18 for decoration.
Pour the strawberry and rhubarb jam inside the shortcrust base 19 and finish by arranging the pastry strips on the surface of the cake 20 to form diamonds. Bake in a preheated static oven at 356°F for 40 minutes (or at 320°F for 30 minutes if using a fan oven), then take out your rhubarb tart 21 and let it cool before removing it from the pan!