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This rhubarb tart's become my go-to spring treat. It's super easy to whip up and the tangy flavor of rhubarb just pops.
I always make this tart as soon as I spot the first rhubarb at the market. Even friends who say they're not into rhubarb end up loving it.
Irresistible Ingredients
- 500 grams of fresh rhubarb: brings that unbeatable spring zing
- Two fresh eggs: keeps the filling smooth and helps it all set up
- 20 cl heavy cream: makes everything extra creamy
- 75 grams granulated sugar: just right for toning down the sharpness
- One teaspoon cinnamon (optional): gives it a cozy little kick
- Pre-made shortcrust pastry: just unroll it and you're ready for a crispy base
Easy Step-by-Step Directions
- Bake It Up:
- Stick the tart in the middle of the oven for about half an hour. You'll know it's ready when the top turns golden and the middle is nice and set. Let it sit for at least 15 minutes before you slice it up.
- Mix the Filling:
- Crack the eggs into a bowl and whip them up with the sugar until it's a bit foamy. Pour in the heavy cream, and cinnamon if you feel like it. Blend everything together. Gently pour over the rhubarb chunks in your tart shell.
- Sort Out the Rhubarb:
- Rinse the rhubarb really well under cold running water. Don't peel it—those colors and good stuff are in the skin. Dice the stalks into tiny cubes, like 1 cm, and cover your pastry base evenly with them.
- Get the Oven and Pastry Ready:
- Fire the oven up to 200°C. Unroll your store-bought pastry into your tart tin. Poke plenty of holes in it with a fork so it doesn't puff up as it bakes.
Rhubarb really steals the spotlight here. I always remember my grandma growing it in her backyard and making this tart as soon as spring showed up. She swore you should never peel the rhubarb—it keeps the tart that pretty pink and makes it taste even better.
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Keeping It Fresh
Just pop leftovers in an airtight container in the fridge and they're good for up to three days. Take it out about 20 minutes before eating so the flavors shine. I wouldn't freeze it—when you thaw, the pastry can get real soggy.
Fun Twists
Wanna switch it up? Toss in fresh strawberries so you get that classic strawberry-rhubarb combo. Just swap out 200g of rhubarb for chopped strawberries. For a treat that's a bit extra, sprinkle 50g of flaked almonds over the top before baking. They go super crispy and crunchy.
Great Sidekicks
This tart is awesome with a scoop of vanilla ice cream that melts into the warm filling. For something fancier, go with a splash of vanilla custard or a fresh strawberry sauce that pops with the rhubarb.
Frequently Asked Questions
- → Can I swap rhubarb for another fruit?
Yes, you could try fruits like apples, pears, or even berries. Just tweak the cooking time based on the fruit you use.
- → How do I keep the crust from getting soggy?
You can pre-bake the crust a bit before adding the filling, or sprinkle a little fine semolina on the crust before placing the rhubarb.
- → Is cinnamon necessary for the recipe?
No, cinnamon is optional. You can skip it or swap it with vanilla or another spice you like.
- → What should I do if the rhubarb is too sour?
To cut the sourness, sprinkle sugar over the rhubarb and let it sit for about 30 minutes before using it.
- → Which type of cream works best for this tart?
For a richer texture, use full-fat cream. If you'd like a lighter option, go for low-fat cream instead.