Why You’ll Love This Recipe

Tarte Rhubarbe is a delicious and refreshing dessert that highlights the unique tartness of rhubarb, perfectly complemented by the sweetness of a simple custard filling. The buttery, crisp pastry crust adds an irresistible texture, making each bite a delightful contrast of flavors. This dessert is not overly sweet, which allows the rhubarb to truly shine, making it a favorite for anyone who enjoys fruit-based desserts with a hint of tartness. It’s an ideal treat for spring and summer gatherings or as an elegant finish to any meal.

Ingredients

  • 1 sheet of puff pastry or shortcrust pastry

  • 4-5 stalks of rhubarb, cut into 1-inch pieces

  • ½ cup sugar, divided

  • 1 tablespoon cornstarch

  • 1 teaspoon vanilla extract

  • 1 large egg

  • 1 cup heavy cream

  • Powdered sugar (optional, for dusting)

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

Directions

  1. Preheat your oven to 375°F (190°C). Line a tart pan with the pastry, pressing it into the edges. Trim any excess pastry around the edges.

  2. In a small bowl, toss the rhubarb pieces with ¼ cup of the sugar and cornstarch. Set aside.

  3. In a medium bowl, whisk together the egg, remaining ¼ cup sugar, vanilla extract, and heavy cream until well combined.

  4. Arrange the rhubarb pieces evenly in the pastry-lined tart pan. Pour the custard mixture over the rhubarb.

  5. Bake for 35-40 minutes, or until the custard is set and the rhubarb is tender. The top should be lightly golden.

  6. Remove the tart from the oven and let it cool for at least 15 minutes before removing from the tart pan.

  7. Once cooled, dust with powdered sugar, if desired, and serve.

Servings and Timing

  • Servings: This recipe makes 8 servings.

  • Preparation Time: 15 minutes

  • Cooking Time: 35-40 minutes

  • Total Time: 50-55 minutes

Variations

  • Crust Variation: You can substitute puff pastry with shortcrust pastry for a more traditional crust, or even a gluten-free crust if necessary.

  • Sweetened Rhubarb: For a sweeter version, add a little extra sugar to the rhubarb before baking or mix in some honey or maple syrup.

  • Berry Addition: Add some strawberries or raspberries along with the rhubarb for a delicious berry twist.

  • Almond Topping: Sprinkle sliced almonds over the top of the custard before baking for extra crunch and flavor.

Storage/Reheating

  • Storage: Leftover Tarte Rhubarbe can be stored in the refrigerator, covered, for up to 3 days.

  • Reheating: To reheat, warm in the oven at 300°F (150°C) for 5-10 minutes or microwave individual slices for about 20-30 seconds.

FAQs

1. Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain the excess moisture before using.

2. Can I make this tart ahead of time?

Yes, you can make the tart up to 1 day in advance. Keep it refrigerated until ready to serve.

3. Can I substitute the heavy cream with something lighter?

You can use half-and-half or milk for a lighter version, but the custard will be less rich.

4. How do I prevent the rhubarb from becoming too mushy?

Be sure to toss the rhubarb with cornstarch to help absorb moisture and keep the filling from becoming too runny.

5. Can I use a different fruit instead of rhubarb?

Yes, you can substitute rhubarb with fruits like strawberries, peaches, or apples, though you may need to adjust the sugar content depending on the sweetness of the fruit.

6. Can I make the pastry from scratch?

Absolutely! You can make a homemade shortcrust pastry or puff pastry if you prefer. Just ensure it’s chilled before using it in the tart.

7. How do I know when the custard is fully set?

The custard is done when it no longer jiggles in the center and the top is lightly golden brown.

8. Can I add a glaze to the tart?

Yes, you can brush the baked tart with a light apricot or strawberry glaze for extra shine and sweetness.

9. Can I freeze this tart?

You can freeze the baked tart, but it’s best enjoyed within 1 month. To freeze, wrap it tightly in plastic wrap and foil.

10. Can I make this tart without eggs?

You can substitute the egg with a flax egg or a commercial egg replacer for a vegan option, though the texture may differ slightly.

Conclusion

Tarte Rhubarbe is a quintessential French dessert that combines the refreshing tartness of rhubarb with a creamy custard filling and buttery pastry. It’s the perfect way to showcase rhubarb in a deliciously elegant way, and its balance of flavors makes it suitable for any occasion. Whether you’re serving it at a family gathering or enjoying it with a cup of tea, this tart is sure to become a favorite.

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Tarte Rhubarbe

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 50-55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian
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Description

Tarte Rhubarbe is a classic French dessert featuring the tart, tangy flavor of rhubarb on a buttery, flaky pastry crust. Perfect for spring and summer, this rustic yet elegant treat provides a balance of sweetness and acidity.

Ingredients

  • 1 sheet of puff pastry or shortcrust pastry
  • 4–5 stalks of rhubarb, cut into 1-inch pieces
  • ½ cup sugar, divided
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup heavy cream
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a tart pan with the pastry, pressing it into the edges. Trim any excess pastry around the edges.
  2. In a small bowl, toss the rhubarb pieces with ¼ cup of the sugar and cornstarch. Set aside.
  3. In a medium bowl, whisk together the egg, remaining ¼ cup sugar, vanilla extract, and heavy cream until well combined.
  4. Arrange the rhubarb pieces evenly in the pastry-lined tart pan. Pour the custard mixture over the rhubarb.
  5. Bake for 35-40 minutes, or until the custard is set and the rhubarb is tender. The top should be lightly golden.
  6. Remove the tart from the oven and let it cool for at least 15 minutes before removing from the tart pan.
  7. Once cooled, dust with powdered sugar, if desired, and serve.

Notes

For a sweeter version, add a little extra sugar to the rhubarb or mix in some honey or maple syrup.Add strawberries or raspberries for a fruity twist.Top with sliced almonds for added crunch and flavr.To make a lighter version, substitute heavy cream with half-and-half or milk.If using frozen rhubarb, thaw and drain it to avoid excess moisture in the tart.

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 18g
  • Sodium: 60mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 60mg

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