Rhubarb tart

by | May 11, 2021 | Pastry, Tarts | 0 comments

The Rhubarb is a plant not yet widely used in Italy, but I hope this tart can arouse your curiosity.
Its flavor has always intrigued me and I must admit that I had never prepared it until today.
It really amazed me.
It tastes slightly sour and not sweet …
The Rhubarb Tart is very simple to prepare and I’m sure it will surprise you.
I sincerely hope you have the opportunity to prepare it as soon as possible.

crostata al rabarbaro

crostata al rabarbaro

Rhubarb tart

Porzioni 8
Chef Aria


Vanilla short crust pastry

  • 1 cup + 2 tbsp (150 g) pastry flour
  • 3 tbsp (20 g) almond meal
  • 6 tbsp (90 g) soft unsalted butter
  • 2/3 cup + 1 tsp (60 g) icing sugar
  • 1 small (35 g) whole egg
  • 2 pinches of salt
  • vanilla powder

Rhubarb compote

  • 19.5 oz (550 g) finely chopped rhubarb (washed and peeled)
  • 1/2 cup + 4 tbsp + 1 tsp (165 g) superfine granulated sugar
  • 3 tbsp (45 g) water
  • 1 tbsp (15 g) fresh lemon juice, sifted
  • 1 pinch Fleur de sel
  • 5 g gelatin, 200 bloom (sheets or powder)

Almond filling

  • 2 tbsp (30 g) soft unsalted butter
  • 2 tbsp (30 g) superfine granulated sugar
  • 5 tbsp (30 g) almond meal
  • a scant smal (30 g) whole egg
  • ½ tbsp (6 g) corn starch (Maizena)

Caramelized rhubarb sticks

  • 10 Rhubarb sticks (washed and NOT peeled)
  • superfine granulated sugar


  • Neutral nappage


Vanilla short crust pastry

  1. In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, vanilla powder and sifted icing sugar.Add lightly beaten whole egg and mix to combine.

    Add the sifted flour with salt and mix just to combine.

    Flatten the dough into a round disc, wrap in cling film and refrigerate for 6/8 hours.The day after, roll the dough gently until you have an even 3 mm. thickness.

    Gently ease the dough into the sides of a 7 inches (18 cm) perforated tart ring, using your fingertips to press the pastry into the edges and up the wall of the ring.

    Using the knife, remove the overhanging pastry.Refrigerate for 3 hours, or freeze.

Almond filling

  1. In a bowl, combine sugar with butter.

    Add almond meal with corn starch and mix to combine.

    Then, add beaten whole egg.Gently combine until you get a smooth mixture.

To bake

  1. Heat fan oven at 320F - 160°C.

    Bake the tart shell for 15 minutes on a perforated baking tray.

    Out of the oven let the tart shell cool.

    Pour the almond filling in a pastry bag and pipe all the mixture in the shell.

    Smooth the surface with a small spatula and bake for 10 minutes.

    Remove the tart ring and let completely cool.

    Set aside to assemble.

Rhubarb compote

  1. Soak gelatin in cold water.

    Wash and peel rhubarb sticks and slice.

    In a saucepan, place the rhubarb, the sugar, water, lemon juice and salt.

    Cook on a medium heat for about 30 minutes, stirring constantly (yo have to get a sticky and thick mixture).

    Add melted gelatin and stir to combine.

    Cover with cling film and refrigerate for about 5 hours (I suggest to prepare the compote the day ahead).

Caramelized rhubarb sticks

  1. Heat fan oven at 320F - 160°C.

    Wash the rhubarb sticks (do not peel them) and with a mandolin slicer, get 0.5 cm thick.

    lengthwise slices (about 20 slices).

    Place the slices on a baking tray, lined with parchment paper or silicone mat, sprinkle with granulated sugar and bake for 20 minutes.

    They will become soft and translucent.

    Remove from the oven and let cool.

    Set aside to assemble.

To assemble

  1. Soften the rhubarb compote with a wooden spoon.

    Spread the compote on the almond filling and smooth the surface with a small spatula.

    Place the caramelized rhubarb slices side by side over the rhubarb compote.

    With sharp scissors, cut the sticked out part of rhubarb slices.

To serve

  1. Gently brush the surface of the tart with neutral glaze and stock in the refrigerator until ready to serve.


Crostata al rabarbaro

crostata al rabarbaro


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