Rhubarb Tart
Discover our easy rhubarb tart recipe with a buttery crust, sweet-tangy rhubarb, and a creamy filling. The juices settle into the cream as it bakes, creating an almost gooey texture throughout the filling. It is a perfect seasonal dessert for casual get-togethers or a quiet moment with something sweet. It is a wonderful seasonal dessert to share with guests or enjoy when you are in the mood for something sweet.
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Ingredients
Dough
|
Plain flour
|
250 g |
|---|---|
|
Baking powder
|
½ tsp |
|
Sugar
|
2 tbsp |
|
Butter
|
100 g |
Filling
|
Rhubarb
|
300 g |
|---|---|
|
Sugar
|
75 g |
|
Plain flour
|
1 tbsp |
|
Double cream
|
200 ml |
Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
The dough should feel soft and crumbly rather than firm or elastic. Once the melted butter is fully stirred in, it should press easily into the dish and hold together without cracking too much. That gives you a more even crust with a tender, buttery bite.
Fat content is the most important factor in ensuring the filling sets correctly. Choose a double cream with a high fat content to achieve a rich, stable finish. If you use a lower-fat version, the filling will likely not thicken enough in the oven and may end up too thin to hold its shape.
Ceramic, glass, and metal pie dishes all work well, but they give slightly different results. Metal heats up quickly and bakes the base more firmly, helping it stay crisp. Ceramic heats more gently and evenly, giving a more tender crust. Glass sits somewhere in between and lets you keep an eye on how the base is baking. Choose the one that suits your preference for texture.
FAQ: Questions about rhubarb tart
As this rhubarb tart comes together, it is often the little details that spark a second thought or two. You will find clear, helpful answers to the most common questions just below to keep everything on track.
How should I prepare rhubarb for the tart?
To prepare rhubarb for the tart, trim the ends and remove any tough outer strings, if needed. Then cut the stalks into evenly sized pieces, around 1 cm thick. This allows the rhubarb to cook at the same pace, which results in a more consistent texture.
Should I blind bake the crust first?
No, you do not need to blind bake the crust first. The dough bakes together with the filling and sets as it cooks. Since the pastry contains baking powder, it will not crisp as much as a classic tart shell, so blind baking is unnecessary.
Why is the rhubarb tart filling runny after baking?
If you notice the rhubarb tart filling is runny after baking, it is usually due to the cream or the baking time. Using cream with a lower fat content can prevent the filling from setting properly, and taking the tart out too early will leave it too soft in the centre. Give it a few more minutes in the oven, then allow it to rest so the filling has enough time to settle.
How should I store rhubarb tart?
Store the rhubarb tart in the fridge once it has cooled completely. Cover it tightly with cling film or place it in an airtight container, and keep it for up to 3 days. Freezing is also an option for longer storage. Cut the tart into slices, wrap each piece securely, and store them in a freezer-safe bag or sealed container. Keep frozen for up to 2 months, and thaw in the fridge before serving.
Nutritional values per serving
Energy:
263 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 1.8 g |
| Protein | 3.1 % | 2 g |
| Fat | 65.1 % | 19.4 g |
| Carbohydrates | 31.8 % | 20.6 g |
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Enjoy a slice of our easy rhubarb tart
Searching for a scrumptious, easy-to-make dessert that never fails to please? Then say hello to our rhubarb tart recipe! With just a few everyday ingredients and a quick mix, it keeps things refreshingly uncomplicated and lets the oven do the rest. And when it comes out of the oven, it strikes that elusive balance between the buttery pastry and the smooth, tangy richness of the filling.
Buttery and crispy tart crust
The crust on this rhubarb tart is all about a soft, buttery indulgence. By opting for a shortbread-style base with melted butter and a hint of baking powder, the base is noticeably lighter and more tender than a regular tart crust. It has a delightful, rich taste but a much softer profile. As you eat, you will notice the bottom has a gentle, cake-like texture, while the outer edges provide that sweet and crisp finish.
Tart rhubarb baked into a creamy filling
The filling is always the most exciting part of any tart, and ours brings together sweet, tart, and creamy notes in one go. Because the rhubarb is mixed with sugar, it loses that harsh bite but keeps all its fresh, tangy nature as it sinks into the double cream.
As it bakes, the cream transforms into a rich, softly set custard that perfectly offsets the fruit. It is a marvellous combination of textures, creating a tart that is both deeply comforting and refreshingly zingy.
A nostalgic dessert made for slow afternoons and special occasions
For many of us, the arrival of spring rhubarb means it is time to get a tart in the oven. A rhubarb tart is a fantastic choice because it lets the fruit's distinct flavour shine through in a wonderfully simple way.
This rustic, homely bake still manages to look impressive with its soft pink and white palette. That means you can easily serve this dessert for afternoon tea, but it also holds its own at big festivities, summer parties, or even an elegant dinner in the garden.
If you want to try more rhubarb desserts, our rhubarb crumble traybake, rhubarb muffins, and rhubarb pudding cake are just as delicious as this homemade tart.
Add your own twist to the recipe
Our rhubarb tart is delicious on its own, but feel free to unfold your creative side. Swirl some rhubarb or elderflower cordial over the filling before it goes into the oven. It adds a light sweetness and makes the top glossier and slightly caramelised. Rhubarb cordial might even be a better fit, adding an extra hit of sweetness.
The dough is also very easy to customise with different spices and citrus fruits. Stir in some vanilla powder for its soft sweetness, while a pinch of cinnamon offers a warming spice to the crust. For a fresher finish, lemon or orange zest adds a bright, citrusy note to the tart.
Using other seasonal fruits with the rhubarb is also a delicious option. Incorporate strawberries for their mellow sweetness, or raspberries to make the filling even zestier. Try cherries for a more intense, dark fruit flavour, or even peach slices to give the bake a sunny, bright feel.
Rhubarb offers plenty of possibilities in the kitchen. Find inspiration in rhubarb cakes, tarts, and pies, or learn more about 7 ways to preserve rhubarb and how to cook with rhubarb.
