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Tarte Rhubarbe

Rhubarb tart

Total time: 1h35 include 1h for the dough + one night for the maceration
Servings: 8

The rhubarb, a plant that I didn’t know before I tasted it. It is a plant where we eat there leaf stalks with reddish coloring as there leafs are toxic. Since a friend of mine made me taste this famous tart, i’m a big fan of it. So here am I, doing a rhubarb tart whose all the family love it.


500 grs rhubarb
50 grs sugar for the maceration

For the pastry

200 grs flour
120 grs butter
20 grs sugar
50 grs icing sugar
50 grs almond powder
1 egg
1 pinch of salt

For the cream

2 eggs + 1 egg yolk
20 cl liquid cream
2 tsp vanilla-flavored sugar
70 grs sugar
3 tbsp almond powder


In a large bowl, mix all the ingredients for the pastry together until the mixture forms a homogenous dough. Shape into a ball, wrap in cling film and place in refrigerator for at least 1 hour.

The day before, wash and peel the hard skin of the rhubarb then cut in cube of about 2cm. Dust of sugar and let soak all night more if you want.

At the moment your are making the tart, pre-heat oven to 200°C, since the rhubarb as been macerate it will give a lot of water, dry with a colander. Roll out the dough to fit your tart pan, put the rhubarb into the tart, pour the cream mixture on it and put in the oven for 35 min.

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