Description: This classic Rhubarb Tart recipe delivers a delightfully tart and creamy experience, perfect for those who cherish traditional flavors. Imagine a flaky, buttery crust cradling a vibrant filling of tangy rhubarb, sweetened just right and enriched with a silky smooth cream. This isn’t just a dessert; it’s a nostalgic journey back to simpler times, a slice of comfort that warms the soul. We’ve adapted it slightly to emphasize fresh ingredients and controlled sweetness, allowing the natural rhubarb flavor to truly shine. It’s the perfect treat to celebrate spring, a beautiful dessert for a casual gathering, or simply a comforting indulgence on a quiet afternoon. Get ready to experience the magic of rhubarb in a way that’s both satisfying and refreshingly wholesome. This recipe offers the perfect balance between tartness and sweetness, creating a symphony of flavors that will dance on your palate.
Ingredients:
- 150 g (¾ cup) granulated sugar, plus extra for sprinkling (can be adjusted to taste based on rhubarb tartness)
- 2 large eggs, at room temperature
- 3 large stalks of rhubarb, about 500g (1.1 lbs), trimmed and cut into ½-inch dice
- 1 packet (8g or about 2 teaspoons) vanilla sugar or 1 teaspoon vanilla extract
- 250 ml (1 cup + 1 tablespoon) crème fraîche (or heavy cream or sour cream, see notes below)
- 1 pre-made pie crust or pâte brisée (about 250g or 9 oz)
- Pinch of salt
Preparation:
Step 1: Preheat the Oven: Begin by preheating your oven to 180°C (350°F). This ensures that the tart crust will bake evenly and achieve a beautiful golden-brown color. Ensure the oven rack is positioned in the center of the oven for optimal heat distribution.
Step 2: Prepare the Rhubarb: Wash the rhubarb stalks thoroughly under cold running water. Trim off the leafy ends and the very bottom of the stalks. Cut the rhubarb into small, uniform ½-inch dice. Consistent sizing will ensure even cooking and prevent some pieces from being mushy while others remain undercooked. Place the diced rhubarb in a bowl while you prepare the rest of the filling.
Step 3: Whisk the Eggs and Sugar: In a large mixing bowl, combine the eggs, granulated sugar, and vanilla sugar (or vanilla extract). Use a whisk or an electric mixer to beat the ingredients together until the mixture is light, frothy, and slightly pale in color. This usually takes about 2-3 minutes. The aeration at this stage will contribute to a lighter and more tender filling.
Step 4: Incorporate the Crème Fraîche: Gently fold in the crème fraîche (or your chosen substitute) into the egg and sugar mixture. Stir until just combined, being careful not to overmix. Overmixing can develop the gluten in the crème fraîche, leading to a tougher texture. The goal is to achieve a smooth and homogenous mixture.
Step 5: Assemble the Tart: Unroll or carefully transfer the pre-made pie crust into a tart pan or pie dish. Gently press the crust into the bottom and up the sides of the pan. Trim any excess dough that hangs over the edges and crimp the edges decoratively, if desired. This creates a neat and visually appealing finish.
Step 6: Distribute the Rhubarb: Spread the diced rhubarb evenly over the bottom of the prepared crust. Ensure the rhubarb is distributed in a single layer for consistent baking. If the layer is too thick, the tart may take longer to cook, and the bottom crust may become soggy.
Step 7: Pour the Cream Filling: Carefully pour the crème fraîche mixture over the rhubarb, ensuring it covers all the rhubarb pieces evenly. If desired, sprinkle a little extra granulated sugar over the top of the filling for a touch of caramelization during baking.
Step 8: Bake the Tart: Place the tart in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is set. The filling should be slightly wobbly but not liquid. If the crust starts to brown too quickly, you can loosely cover the tart with aluminum foil for the last 10-15 minutes of baking.
Step 9: Cool and Serve: Remove the tart from the oven and let it cool completely on a wire rack before slicing and serving. Cooling allows the filling to set properly and makes slicing easier. Serve at room temperature or slightly chilled.
Why you will love this recipe
This Rhubarb Tart recipe is a winner for many reasons! Its simplicity makes it approachable for even novice bakers. The combination of tart rhubarb, sweet cream, and a buttery crust is simply irresistible. It’s a dessert that evokes nostalgia and comfort, perfect for sharing with loved ones or enjoying as a personal treat. The use of crème fraîche adds a luxurious richness, while the fresh rhubarb provides a vibrant, seasonal flavor. Plus, you can easily customize it with different toppings or variations to suit your taste preferences. The recipe is also adaptable; you can easily use homemade crust instead of store bought for a more authentic baking experience. Ultimately, this tart is a delightful balance of flavors and textures that is sure to impress. It celebrates the vibrant flavors of spring and is a delightful way to enjoy fresh, seasonal rhubarb.
Serving Suggestions:
- Serve the rhubarb tart plain, at room temperature or slightly chilled.
- Top each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust the tart with powdered sugar just before serving.
- Garnish with fresh mint leaves or a sprinkle of chopped nuts.
- Serve alongside a cup of hot tea or coffee.
- Pair with a light and refreshing dessert wine like Moscato d’Asti.
- Serve with other fruits like strawberries or raspberries.
Tips:
- Rhubarb Tartness: Adjust the amount of sugar based on the tartness of your rhubarb. If it’s very tart, you may want to increase the sugar slightly.
- Crème Fraîche Substitute: If you don’t have crème fraîche, you can substitute it with heavy cream or sour cream. Using sour cream will result in a tangier filling.
- Homemade Crust: For an even more delicious tart, consider making your own pie crust.
- Preventing a Soggy Crust: To prevent a soggy crust, you can pre-bake the crust for about 10 minutes before adding the filling. This helps to crisp the bottom layer.
- Storage: Store leftover rhubarb tart in the refrigerator for up to 3 days. Cover it loosely with plastic wrap to prevent it from drying out.
- Freezing: You can freeze the baked rhubarb tart for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator before serving.
- If the crust is browning too quickly, cover loosely with foil for the last 15 minutes
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Nutritional Information: (Per Serving – approximately 1/8 of the tart) – (Note: This is an estimate and may vary based on specific ingredients used.)
Calories: Approximately 250-300 kcal (estimated) Protein: Approximately 5 g (estimated) Sodium: Varies depending on the crust used
Conclusion
This Rhubarb Tart recipe is a celebration of simplicity and flavor. It captures the essence of spring with its tangy rhubarb filling and creamy texture. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. It’s a delightful dessert that’s perfect for any occasion, from family gatherings to casual weeknight treats. So, gather your ingredients, preheat your oven, and get ready to experience the magic of rhubarb in this delicious and comforting tart. Enjoy!
Question and Answers:
Q1: Can I use frozen rhubarb for this recipe? A: Yes, you can absolutely use frozen rhubarb! Just make sure to thaw it completely and drain off any excess liquid before adding it to the tart. Frozen rhubarb can sometimes be a bit softer than fresh, so be mindful of the cooking time and adjust as needed. Patting the rhubarb dry after thawing is essential.
Q2: I don’t have crème fraîche. What can I use instead? A: No problem! You can substitute crème fraîche with heavy cream or sour cream. Heavy cream will result in a slightly richer and sweeter filling, while sour cream will add a subtle tanginess that complements the rhubarb nicely. You can even use Greek Yogurt for even more of a tang.
Q3: How do I prevent the crust from getting soggy? A: Preventing a soggy crust is crucial for a delicious tart. One tip is to pre-bake the crust for about 10 minutes before adding the filling. This helps to set the crust and create a barrier against the moisture from the rhubarb. You can also brush the bottom of the crust with a beaten egg white before adding the rhubarb to create an extra layer of protection.
Q4: Can I make this tart ahead of time? A: Yes, you can definitely make this tart ahead of time. In fact, it often tastes even better the next day as the flavors have had time to meld together. Just make sure to store it in the refrigerator after it has cooled completely, and cover it loosely with plastic wrap to prevent it from drying out.
Q5: Can I add other fruits to this tart? A: Absolutely! Rhubarb pairs beautifully with other fruits like strawberries, raspberries, or apples. You can add a handful of chopped strawberries or raspberries to the rhubarb filling for an extra burst of flavor and color. Just be sure not to overload the filling with too much fruit, as it can make the tart too moist.
