Rhubarb tart
This version of rhubarb tart uses a sweetcrust pastry base, almond cream, diced rhubarb cooked until just tender and a rhubarb syrup glaze.
109 K 4.2/5 (18 reviews)
2 hours 10 min.
Easy
5.30 €
1 tart
4 IngredientsLast modified on: July 14th 2013
For 1 tart, you will need:
- 1
600 g rhubarb - 2
250 g caster sugar - 3
300 g sweetcrust pastry (pâte sablée) - 4
300 g almond cream - Total weight: 1,450 grams
Times for this recipe
Preparation: 1 hour 10 min.
Cooking: 1 hour
All in all: 2 hours 10 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 30 min.
Peel and dice 600 g rhubarb.
Stage 2 - ⌛ 10 min.
Tip into a saucepan and add 250 g caster sugar.
Leave the rhubarb and sugar to stand for 15 minutes to produce a syrupy juice in the bottom of the pan.
Then cook the rhubarb over medium heat without a lid and stirring frequently. The aim is to cook the rhubarb without turning it to mush - the pieces should still be whole.
Drain the rhubarb...
Leave the rhubarb and sugar to stand for 15 minutes to produce a syrupy juice in the bottom of the pan.
Then cook the rhubarb over medium heat without a lid and stirring frequently. The aim is to cook the rhubarb without turning it to mush - the pieces should still be whole.
Drain the rhubarb...
Stage 3 - ⌛ 2 min.
...and keep the juice to one side.
Preheat the oven to 210°C (410°F).
Preheat the oven to 210°C (410°F).
Stage 4 - ⌛ 20 min.
Roll out the sweetcrust pastry and line the tin or mould.
Stage 5 - ⌛ 8 min.
Spread a layer of almond cream in the bottom as evenly as possible.
Stage 6 - ⌛ 5 min.
Spread the rhubarb out on top, leaving 1 cm (1/2 inch) of almond cream exposed around the edge.
Stage 7 - ⌛ 35 min.
Bake in the oven for about 35 minutes.
Stage 8 - ⌛ 15 min.
Meanwhile, pour the juice back into the pan used to cook the rhubarb, put on medium heat and reduce...
Stage 9
...until it becomes a thick, golden rhubarb syrup.
Stage 10 - ⌛ 5 min.
Use a brush to glaze the tart with the syrup. This will give you a glossy tart that is not only more attractive but tastier, too.
Remarks
If you do not want to make the rhubarb syrup, you can finish the tart with an apricot glaze.
Keeping: 1 or 2 days in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 480 RDI=190 % | 2,730 RDI=260 % | 2,240 RDI=340 % | 20,130 RDI=1,010 % | 84,260 RDI: 1,010 % |
| Per 100 g | 30 RDI=10 % | 190 RDI=20 % | 150 RDI=20 % | 1,390 RDI=70 % | 5,810 RDI: 70 % |
How much will it cost?
- For 1 tart : 5.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Rhubarb
Like these other recipes: Rhubarb-hazelnut tart, How to prepare rhubarb, Stewed rhubarb, Breton apple and rhubarb tart , ... See them all 4
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Tarte Bourdaloue, Exotic fruit tart, Bounty-style tart for Alison, How to make a good pastry tart case , Citrus tart, ... See them all 45
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Mirlitons, Tarte Bourdaloue, Fondant-iced pithivier, Apricot clafoutis with almond cream, Apricot and almond cream tart, ... See them all 18
Caster sugar
Like these other recipes: Valay-Brest, Sautéed pears with custard and orange syrup , Lemon creams, Pears and caramelised walnut samosas , Kugelhof for Nanou, ... See them all 370
Other recipes you may also like
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it. June 5th 20153.41 M3.5 1 hour 9 min.
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed. May 22th 2016365 K4 1 hour 6 min.
Creamy Winter Vegetable Soup
This is a very simple recipe: lots of winter vegetables cooked in chicken stock, then blended. The soup's special finishing touch comes from cream and a spoonful of mustard. January 14th 201598 K5 1 hour 25 min.
Scallop and leek pancakes
These pancakes are filled with pan-fried scallops and creamed leeks. March 6th 202078 K4.3 15 min.
Lemon Confectioner's Custard
This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon tarts, of course, but also verrines, profiteroles, eclairs, etc. May 9th 2018223 K4.4 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.