Here’s a classic rhubarb tart recipe — sweet, tangy, and perfect for spring or summer!
Rhubarb Tart Recipe
Ingredients
For the crust (pâte sucrée):
1 1/4 cups (150g) all-purpose flour
1/4 cup (30g) powdered sugar
1/2 tsp salt
1/2 cup (115g) cold unsalted butter, cubed
1 egg yolk
1–2 tbsp cold water
For the filling:
4–5 stalks rhubarb (about 400g), trimmed and cut into 1/2 inch pieces or sliced decoratively
2/3 cup (130g) granulated sugar (adjust to taste)
1 tbsp cornstarch
Zest of 1 lemon
1 tsp vanilla extract
Optional topping:
Powdered sugar, for dusting
A dollop of whipped cream or vanilla ice cream
Instructions
Make the crust:
In a bowl, whisk together flour, sugar, and salt.
Cut in the cold butter until mixture resembles coarse crumbs.
Add egg yolk and 1 tbsp cold water. Mix until dough just comes together. Add more water if needed.
Shape into a disk, wrap in plastic, and chill for 30 mins.
Preheat oven to 375°F (190°C).
Roll out the dough on a floured surface and press it into a 9-inch tart pan. Trim edges. Prick bottom with a fork.
Blind bake:
Line with parchment paper, fill with pie weights or dried beans.
Bake for 15 mins. Remove weights and bake 10 mins more until lightly golden. Let cool slightly.
Prepare the filling:
In a bowl, toss rhubarb with sugar, cornstarch, lemon zest, and vanilla.
Assemble the tart:
Spread the rhubarb mixture evenly into the crust.
Bake:
Bake for 30–35 minutes until filling is bubbling and rhubarb is tender.
Cool completely before serving. Dust with powdered sugar if desired.
