Rhubarb Tart

Name: Rhubarb Tart
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: France
Ingredients: 500 g of rhubarb (fresh); 200 g of sugar; 1 pie dough; 2 eggs; 20 cl crème fraîche (liquid); zest of a lemons; powdered sugar (for dusting)

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This tart pairs a shortcrust pastry with a tangy rhubarb filling. 🥧 A custard filling is often added.

Total time: 1 h 10
Prep: 30 min
Cook: 40 min
Rest: 1 h
Difficulty: Easy
Per person: €0.81

By the CookinBreak team

Ingredients 7

servings

Estimated cost €6.50

Equipment

Whisk
Oven
Pie pan
Zester

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F.

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Peel the rhubarb and cut it into pieces about 2 cm long.

In a bowl, beat the eggs with the sugar until the mixture turns pale.

Add the liquid crème fraîche and the lemon zest to the egg-sugar mixture.

Line a tart pan with the shortcrust pastry and prick the bottom with a fork.
Arrange the pieces of rhubarb on the tart shell.

Gently pour the custard (egg-sugar-cream mixture) over the rhubarb.
Bake for about , until the tart is golden.

Let cool before unmolding.

Dust with powdered sugar before serving, if desired.

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Goes well with

🎅 Christmas: all recipes

As a starter

Scallop Carpaccio with Citrus

15 minEasy

As a main

5.0

Roast Chicken and Oven-Roasted Potatoes

1 h 20Easy

To drink

5.0

Christmas Cinnamon Hot Chocolate

15 minEasy

Nutrition facts

per serving · estimate

250kcal

Protein4 g6%
Carbs32 g51%
Fat12 g43%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep the crust from getting soggy, lightly sprinkle the bottom of the tart shell with almond flour before adding the rhubarb and the custard mixture. It will absorb the moisture! 🌰

Freezing : Can you freeze this recipe?

Yes

Possible for 1 month max, but the texture of the pastry and filling may change after thawing. Wrap carefully.

Storage : How long does it keep?

Keeps 2-3 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Keep the baked tart chilled in an airtight container.

Reheating : How do you reheat it?

Reheat 10-15 min in the oven at 150-160°C to bring back the crispness. Microwave not recommended, it softens the pastry.

Variations

Mix the rhubarb with strawberries.
Dust with powdered sugar before serving.
Flavor the custard with a little vanilla.

Mistakes to avoid

Cutting the rhubarb into big pieces: cut pieces about 2 cm long.
Forgetting to prick the dough: prick the bottom with a fork.
Unmolding while warm: let it cool before unmolding.

Frequently asked questions

How do you prepare rhubarb for a tart?

Peel the rhubarb and cut it into pieces about 2 cm long. Then arrange them on the tart shell pricked with a fork, before pouring over the egg, sugar and cream mixture.

How do you make the custard for the rhubarb tart?

Beat the eggs with the sugar until the mixture turns pale, then add the liquid crème fraîche and the lemon zest. Gently pour this custard over the rhubarb.

How long should you bake a rhubarb tart?

Bake about 40 minutes at 180°C, until the tart is golden. Let it cool before unmolding, then dust with powdered sugar if you like.

Which pastry should you use for a rhubarb tart?

This recipe uses a shortcrust pastry, rolled into a tart pan and then pricked with a fork. It holds up well to the rhubarb filling and the creamy custard, baked together.