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This rhubarb tart is my go-to springtime treat. It's super easy to whip up and you get that sharp, tangy kick from rhubarb—so underrated!
Every year, when rhubarb pops up at the market, I make this tart. Even folks who think they don't like rhubarb always come back for more.
Tasty Ingredients
- One rolled shortcrust pastry: so you get a crispy, hassle-free base
- 500g fresh rhubarb: brings that special spring vibe
- Two fresh eggs: to keep the filling set and creamy
- 200ml thick cream: makes it extra rich and smooth
- 75g white sugar: helps mellow out the rhubarb's tanginess
- A teaspoon of cinnamon (optional): adds a cozy, warm touch
Simple Step-by-Step Directions
- Bake it up:
- Pop the tart in the middle of your hot oven for around 30 minutes. It’s done when it’s golden on top and the middle isn’t wobbly. Let it cool at least 15 minutes before you dig in.
- Mix up the filling:
- Beat eggs with sugar until it starts to look a little foamy. Toss in your cream and cinnamon if you like, then whisk till smooth. Pour straight over your rhubarb pieces.
- Handle the rhubarb:
- Rinse stalks well under the tap. No need to peel—leaves the color and goodness. Slice into small cubes, about 1cm. Scatter all over your tart base.
- Get your oven and crust ready:
- Heat oven to 200°C. Roll out your pastry in a tart pan. Prick the bottom a bunch with a fork so it doesn’t puff up.
Rhubarb is definitely the hero here. My grandma used to grow it and make this tart as soon as spring hit. Said you should always leave the skin on to keep that pretty pink color.
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Keeping It Fresh
This tart will last up to three days in the fridge if you keep it in a sealed container. Take it out about 20 minutes before eating so the flavors really shine. Freezing doesn’t work great—the crust might turn soggy when thawed.
Fun Twists
You can switch it up by mixing in fresh strawberries—swap 200g of the rhubarb for halved strawberries for that classic combo. Feel like something extra? Sprinkle 50g of flaked almonds on top before you bake for a lovely crunch.
Tasty Pairings
This tart is next-level with a scoop of vanilla ice cream, especially when it's still a bit warm. Or try a dash of homemade vanilla custard, or a splash of fresh strawberry sauce for a perfect match with the rhubarb’s zing.
Frequently Asked Questions
- → Can I swap rhubarb for another fruit?
Sure, you can go with fruits like apples, pears, or berries. Just adjust the cooking time based on your choice of fruit.
- → How do I keep the crust from getting soggy?
Try pre-baking the crust a little before adding the filling, or sprinkle some fine semolina over the crust before topping it with rhubarb.
- → Is cinnamon a must for this pie?
No, cinnamon is optional. You can skip it or switch it out for vanilla or another spice you love.
- → What if the rhubarb is too tart?
To tame the tartness, sprinkle the rhubarb pieces with sugar and let them sit for 30 minutes before using them.
- → What type of cream works best?
Go for full-fat cream for a richer texture, but lighter options work too if that's what you prefer.