Nutrition Facts
6 servings
6
Easy Rhubarb Tart: the best recipe
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Discover the recipe for rhubarb pie, delicious and too often forgotten. A great dessert to share with friends or family, or to enjoy during a brunch.
Shortcrust pastry
150 Flour
2 Egg
4 Sugar
60 Butter
salt
Garnish
6 Rhubarb
Sugar (equivalent to half the weight of the rhubarb)
Cream
2 Egg
30 Butter
50 Sugar
Directions
1
Peel the rhubarb stalks by removing the thin skin that wraps around them. Cut them into small pieces of 2 cm. In a saucepan, place the rhubarb pieces, the sugar pieces, pour in a glass of water, and let it cook for 20 minutes.
2
In the meantime, prepare the dough. Pour the flour into the bowl and make a well in the center. Add the sugar, egg yolks, salt, and butter. Then gradually incorporate the flour. Once the mixture is smooth, knead with your fingertips, then shape the dough into a ball on a floured surface. Let it rest for 1 hour covered with a cloth.
3
Roll out the dough to a thickness of 2-3 mm and place it in the mold, forming a ridge that you pinch with your fingers.
4
Prick the dough all over with a fork. Fill with rhubarb compote, sprinkle with sugar, and bake in a moderate oven for 25 minutes.
5
To finish, prepare the cream by mixing the butter, sugar, and eggs. Remove the tart from the oven, drizzle it with this cream, and bake until the color is golden yellow.
Ingredients
Shortcrust pastry
150 Flour
2 Egg
4 Sugar
60 Butter
salt
Garnish
6 Rhubarb
Sugar (equivalent to half the weight of the rhubarb)
Cream
2 Egg
30 Butter
50 Sugar
Directions
Directions
1
Peel the rhubarb stalks by removing the thin skin that wraps around them. Cut them into small pieces of 2 cm. In a saucepan, place the rhubarb pieces, the sugar pieces, pour in a glass of water, and let it cook for 20 minutes.
2
In the meantime, prepare the dough. Pour the flour into the bowl and make a well in the center. Add the sugar, egg yolks, salt, and butter. Then gradually incorporate the flour. Once the mixture is smooth, knead with your fingertips, then shape the dough into a ball on a floured surface. Let it rest for 1 hour covered with a cloth.
3
Roll out the dough to a thickness of 2-3 mm and place it in the mold, forming a ridge that you pinch with your fingers.
4
Prick the dough all over with a fork. Fill with rhubarb compote, sprinkle with sugar, and bake in a moderate oven for 25 minutes.
5
To finish, prepare the cream by mixing the butter, sugar, and eggs. Remove the tart from the oven, drizzle it with this cream, and bake until the color is golden yellow.
Notes
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blahdiblah
Not bad, but it lacks several important details: you need a bit of water for the shortcrust pastry, and the butter should be melted for the cream, and above all, the cooking time for the rhubarb is too long! By the time I looked, I already had a compote. -
mama
I cook my rhubarb simply cut into cubes sprinkled with sugar in a fine strainer over a bowl to avoid any liquid. I collect the juice as a drink; I love rhubarb pie. -
sophie95_jdf
Good pie recipe; however, the dough is not a shortcrust pastry (since no liquid is added) but a crumbly pastry, which is why it is a bit fragile. I also added some vanilla sugar. -
Reb
Rhubarb Tart I rated it 4/5 because I made a variation. Instead of shortcrust pastry, I used a sweet pastry. I used frozen rhubarb: 1kg + 5 Granny Smith apples and 300g of sugar (no water). Cook on medium heat for 30 to 35 minutes without thawing the rhubarb. I use half of the compote for one tart. While the fruits are simmering, I bake the sweet pastry in the mold at 210 degrees for 10 minutes. -
delphine_c61
rhubarb tart Too sweet, 500g of rhubarb once chopped, 150g of sugar 50g in the cream A tablespoon sprinkled Homemade dough too soft
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