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Rhubarb-hazelnut tart

Name: Rhubarb-hazelnut tart
Prep time: 36 min
Cook time: 40 min
Total time: 1 h 16 min
Yield: 4 people
Cuisine: French
Ingredients: 300 g sweetcrust pastry (pâte sablée); 400 g rhubarb; 300 g rich hazelnut buttercream; 30 g apricot glaze

You may already be familiar with the classic rhubarb tart, but here's a rhubarb-hazelnut version in which the rhubarb doesn't need to be cooked beforehand.

26 K 5/5 (12 reviews)351330

Duration

1 hour 20 min.

Difficulty

Easy

Last modified on: November 6^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 300 g sweetcrust pastry (pâte sablée)
2 400 g rhubarb
3 300 g rich hazelnut buttercream
4 30 g apricot glaze (optional)
Total weight: 1,000 grams

Times for this recipe

Preparation

40 min.

Cooking

40 min.

All in all

1 hour 20 min.

Preparation 40 min.

Cooking 40 min.

When should you start or finish this recipe?

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

Step 1 - ⌛ 15 min.

Place a 24 cm (9.5-inch) diameter tart ring on a sheet of baking paper in a baking tray.

Spread 300 g sweetcrust pastry (pâte sablée), then line the tin, and place in the fridge to set aside.

Step 2 - ⌛ 3 min.

Wash 400 g rhubarb, then dry, and trim and discard the ends.

Step 3 - ⌛ 5 min.

Cut the rhubarb into small 1 to 2 cm (0.4 to 0.8-inch) pieces.

Step 4 - ⌛ 5 min.

If the pieces are thick, cut them into 2.

Set aside.

Preheat oven to 200°C (390°F).

Step 5 - ⌛ 3 min.

Spread 300 g rich hazelnut buttercream in the pastry base.

Step 6 - ⌛ 5 min.

Scatter the rhubarb pieces over the surface.

Step 7 - ⌛ 40 min.

Bake at 200°C (390°F) for 30 to 40 minutes.

Step 8

Leave to cool slightly, before unmolding and placing on a wire rack or serving dish.

Serve cold or warm.

Remarks

For a more attractive finish, remember to apricot the tart once it has cooled slightly. Alternatively, brush it with a little sugar syrup.

Keeping: 1 or 2 days in the fridge, protected by cling film.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=5 %	25 g RDI=7 %	21 g RDI=21 %	306 kcal RDI=11 %	1,283 kJ RDI=11 %
Per person	10 g RDI=12 %	64 g RDI=18 %	53 g RDI=53 %	766 kcal RDI=28 %	3,207 kJ RDI=28 %
Whole recipe	41 g RDI=47 %	254 g RDI=71 %	210 g RDI=212 %	3,064 kcal RDI=113 %	12,828 kJ RDI=113 %