Rhubarb Tart Recipes

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Rhubarb Tarts image

Time 1h

Yield 12 tarts

Number Of Ingredients 8

3 cups diced rhubarb (see Note)
1 Tbsp. cornstarch
3/4 cup granulated sugar
1/2 cup orange juice
Pinches each of ground cinnamon and clove (optional)
12 (3") frozen tart shells (see Note)
Whipped cream (optional)
Mint sprigs (optional)


  • Combine the first 5 ingredients in a medium pot. Set over medium to medium-high heat, bring to a gentle simmer, and simmer until it thickens and the rhubarb is just tender, about 3 to 4 minutes. Cool this mixture to room temperature. Preheat the oven to 350 degrees F. Set the tart shells on a parchment paper-lined baking sheet. Fill the tarts with the rhubarb mixture. Bake 30 minutes, or until rims of the tarts are golden brown. Cool to room temperature. Serve as is or, if desired, top each with a little whipped cream and a mint sprig garnish. Note: 6 to 7 medium-sized rhubarb stalks should yield the 3 cups of diced rhubarb needed in this recipe. Diced means to cut into small 1/4" to 1/2" cubes. Ready to use frozen tart shells are available in the frozen foods aisle.


Geometric Rhubarb Tart image

Sliced strategically, a stalk of rhubarb turns into an angular work of art when artfully arranged on a frangipane tart filling.

Provided by Food Network

Categories     dessert

Time 2h25m

Yield one 8-inch square tart

Number Of Ingredients 13

1 3/4 cups all-purpose flour
1/3 cup sugar
Pinch salt
1/2 cup (1 stick) cold unsalted butter, cubed
1 large egg
4 stalks rhubarb (approximately 1 inch wide)
1 teaspoon sugar, for sprinkling
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
2 large eggs, room temperature
3/4 cup finely ground almond meal
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract


  • Preheat the oven to 375 degrees F.
  • For the butter crust: Place the flour, sugar and salt into the well of a food processor and pulse a few times. Add the cold butter cubes and pulse until the mixture is fine and mealy. Add the egg and pulse, then run the food processor until the dough comes together.
  • Turn the dough out onto an 8-inch square tart pan and evenly press into the bottom and sides of the pan. Using a fork, prick the bottom of the crust all over to prevent bubbling. Par-bake for 12 to 15 minutes or until the crust has barely cooked through and is still pale. Remove from the oven and cool completely.
  • For the rhubarb: Trim both ends of each rhubarb stalk so it is 8 inches long. Slice each stalk in half lengthwise, keeping the sliced halves together. Slice each halved stalk into eight 1-inch squares. Slice each square in half to create triangles (128 pieces total).
  • For the almond filling: Place the butter and sugar into a mixing bowl and beat together using an electric hand mixer until light and fluffy. Add the eggs and continue to mix together. Beat the almond meal, flour and vanilla into the butter mixture until fully incorporated. Pour the filling into the cooled crust and spread evenly using a spatula.
  • To assemble: Starting from the top left corner, take 4 triangles (top pieces) and arrange the pieces together to create a "frame" with a diamond pattern in the center. Repeat until all top triangle pieces have been used, forming 16 "frames." Take the bottom triangle pieces and arrange them inside each "frame" cut-side up, creating a diamond shape. Repeat until all of the rhubarb pieces have been used and the tart is filled.
  • Brush the top of the tart with a little bit of water and sprinkle with the sugar. Bake the tart for 25 to 30 minutes, until the filling has just cooked through, the top is bubbling and the crust is browned. Allow the tart to cool, about 1 hour. Remove the tart from the pan, slice and serve.


Rhubarb Tart image

The rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 tarts (8 servings each).

Number Of Ingredients 12

1 package frozen puff pastry (17.30 ounces), thawed
1 large egg
1 tablespoon water
12 rhubarb ribs (1/2 inch x 7 inches)
1 cup orange juice
1/2 cup honey
2 tablespoons amaretto
1 package (8 ounces) mascarpone cheese
2 tablespoons amaretto
1 tablespoon honey


  • Preheat oven to 400°. Unfold 1 pastry sheet and place on a parchment-lined baking sheet; repeat with remaining pastry sheet. Whisk egg and water; brush over pastries. Using a sharp knife, score a 1-in. border around edges of pastry sheets (do not cut through). With a fork, prick center of pastries. Bake until golden brown, about 15 minutes. With a spatula, press down center portion of pastries, leaving outer edges intact. Remove to wire racks to cool., Meanwhile, for topping, arrange rhubarb in a single layer in a 13x9-in. baking dish. Combine orange juice, honey and amaretto; pour over rhubarb. Bake at 400° until rhubarb is just tender but still holds its shape, about 10 minutes. Remove with a slotted spoon, reserving cooking liquid; let rhubarb cool. Transfer reserved cooking liquid to a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer until reduced to 1/2 cup, about 20 minutes. Cool., For filling, stir together mascarpone cheese, amaretto and honey until smooth. Spread mascarpone mixture over center of each pastry. Top with rhubarb ribs. Brush rhubarb with cooled cooking liquid. Refrigerate leftovers.

Nutrition Facts : Calories 259 calories, Fat 15g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 115mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein.


Rustic Rhubarb Tart image

A recipe I found online somewhere. Can't wait to try it since I love rhubarb! Prep and Cooking times do not include the chill time for the crust!

Provided by Shelby Jo

Categories     Tarts

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/3 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, cold, cut up
3 -4 tablespoons ice water
1 lb fresh rhubarb, tops trimmed, cut into 1-inch pieces
1/2 cup sugar, plus
2 tablespoons sugar
1 1/2 tablespoons cornstarch
3/4 teaspoon grated orange zest
6 ounces raspberries
1 1/2 tablespoons finely chopped crystallized ginger
1 tablespoon unsalted butter, cut into small pieces


  • Crust: In a food processor, combine flour, sugar, and salt. Pulse to mix. Add butter; pulse until coarse crumbs form. Pour 3 Tablespoon of the water over top of crumbs and pulse just until dough begins to come together. (If dough is dry, add the remaining water.) Gather dough into a ball; press into a disc and wrap in plastic wrap. Refrigerate 1 hour or overnight.
  • Filling: In a large bowl, toss rhubarb, 1/2 cup of the sugar, cornstarch, and 1/2 teaspoon of the grated orange zest until combined. Let stand 25 minutes, stirring occasionally. In a small cup, combine the remaining 2 Tablespoon sugar and the remaining 3/4 teaspoon grated zest.
  • Heat oven to 425 degrees F. Line a large baking sheet with parchment paper. On a lightly floured surface, with a floured rolling pin, roll dough into a 13-inch circle, pressing any cracks together at edges. Drape dough over rolling pin and transfer to baking sheet.
  • Gently stir raspberries and ginger into rhubarb mixture. Spoon filling onto dough circle, leaving a 2-inch border of dough uncovered. Fold edge of dough up onto filling, pleating dough and pressing any cracks. Dot filling with butter. Brush dough with water and sprinkle sugar-zest mixture over dough and filling.
  • Bake 15 minutes. Reduce temperature to 375 degrees F. Bake 25 to 30 minutes longer, or until crust is brown and filling is bubbly. Let tart cool on pan on wire rack 15 minutes. With a spatula, slide tart onto wire rack to cool completely.

Nutrition Facts : Calories 260.5, Fat 10.5, SaturatedFat 6.5, Cholesterol 26.7, Sodium 149.9, Carbohydrate 39.7, Fiber 3, Sugar 18.9, Protein 3


Fresh Rhubarb Pie image

Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.

Provided by Carol

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5

4 cups chopped rhubarb
1 ⅓ cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie


  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
  • Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 50.8 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 34 g


French rhubarb tart image

Take your time with this pretty in pink dessert and you'll have a fruit pie worthy of any Parisian patisserie shop window

Provided by Cassie Best

Categories     Afternoon tea, Dessert

Time 1h30m

Number Of Ingredients 15

700g thin forced rhubarb , ends trimmed
1 vanilla pod , seeds removed and reserved
50g caster sugar
juice ½ lemon
225g plain flour , plus extra for rolling
25g ground almond
2 tbsp icing sugar
140g cold butter , cubed
1 large egg yolk
250ml whole milk
4 large egg yolks
2 tbsp caster sugar
1 tbsp cornflour
1 tbsp plain flour
100ml double cream


  • Cut the rhubarb into 10.5cm batons, using pieces that are roughly the same width. Put the vanilla pod, sugar, lemon juice and 300ml water (or enough to just cover the rhubarb) in a wide frying pan or shallow casserole set over a low heat. Once the sugar has dissolved, add the rhubarb and simmer for 5 mins. Remove from the heat and leave to cool in the syrup, preferably overnight, or for at least 1 hr. This way your rhubarb should be perfectly cooked, but still hold its shape.
  • To make the pastry, put the flour, almonds, sugar and butter in a food processor. Blitz until the mixture resembles breadcrumbs. While the motor is running, add the egg yolk and dribble in 1-2 tbsp cold water. Tip onto a work surface and knead briefly to bring the mixture together to form a dough. Wrap in cling film and chill for 30 mins.
  • While your pastry chills, make the crème patisserie. Heat the milk and reserved vanilla seeds in a pan set over a medium heat until nearly boiling. Meanwhile, whisk the egg yolks, sugar and flours together in a large bowl until pale. Continue whisking while you pour the hot milk over the egg mixture. Wipe out the saucepan and strain the liquid back into the pan through a sieve. Set over a medium-low heat and stir continuously until the mixture has a thick custard consistency. Scrape into a clean bowl, cover the surface with cling film to prevent a skin from forming and chill for at least 1 hr or up to 2 days.
  • Remove the pastry from the fridge. If it is a little hard, leave it at room temperature to soften for 10 mins or so. Roll out to 1mm thick on a lightly floured surface. Use the pastry to line a 12 x 35cm fluted rectangular tart tin, making sure you press the pastry into the fluted edges (you can use the blunt end of a knife to help you do this). Leave any excess pastry overhanging. Chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge, line with baking parchment and fill with baking beans. Blind-bake for 20 mins, then remove the parchment and beans, and continue baking for 8 mins more until pale golden and biscuity. Use a sharp serrated knife to trim off the overhanging pastry to give you a clean edge. Cool in the tin.
  • Remove the rhubarb pieces from their syrup and set aside. Return the syrup to the hob and boil until thick and sticky. Leave to cool slightly. To finish the crème patisserie, whisk the cream until it holds soft peaks and fold this into the chilled mixture. This is easier if you start by beating in a little cream and then folding in the remaining.
  • Remove the pastry case from the tin and put on a plate. Fill with the crème patisserie and smooth over the surface. Carefully line up the rhubarb down the length of the tart case, trying to fit them in quite snugly. Use a pastry brush to glaze the tart with the rhubarb syrup. Chill for 30 mins before serving. This tart will keep for 3 days in the fridge, however it is best eaten on the day it is made.

Nutrition Facts : Calories 447 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium


Rhubarb Pie image

Don't let baking with rhubarb intimidate you-it's easier than you think, and we'll walk you through every step. Plus, the results of our Rhubarb Pie recipe are mind-blowingly delicious. With a flaky crust and sweet and tart flavor of the rhubarb filling, our recipe for Rhubarb Pie will soon become a summer go-to. Our Rhubarb Pie recipe comes together in four simple steps with one incredible result. Once your Rhubarb Pie has cooled, grab your spoons and enjoy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 8

Number Of Ingredients 6

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 to 2 1/3 cups sugar
2/3 cup all-purpose flour
1 teaspoon grated orange peel, if desired
6 cups chopped (1/2-inch pieces) fresh rhubarb
1 tablespoon cold butter, if desired


  • Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
  • In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
  • Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
  • Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.

Nutrition Facts : Calories 470, Carbohydrate 86 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 51 g, TransFat 0 g


Vanilla-Rhubarb Tart image

A layer of robust, jammy rhubarb in this tart highlights the warm vanilla bean. The gorgeous herringbone design makes it an ideal dessert for special occasions and parties.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield 1 tart

Number Of Ingredients 10

Unbleached all-purpose flour, for dusting
1/2 Test Kitchen's Favorite Pate Brisee in a rectangular disk
1 cup granulated sugar
1 tablespoon cornstarch
3/4 teaspoon kosher salt
1 vanilla bean, split and seeds scraped (pod reserved for another use)
1 pound rhubarb (about 6 stalks), halved lengthwise, then cut on the diagonal into 1 1/4-inch pieces
2 teaspoons fresh lemon juice
1 egg, beaten
Coarse sanding sugar, for sprinkling (optional)


  • Preheat oven to 375 degrees. Line a baking sheet with parchment. On a lightly floured surface, roll out dough to a 10-by-13-inch rectangle, about 1/8 inch thick. Transfer to prepared sheet and refrigerate 15 minutes.
  • Meanwhile, whisk together granulated sugar, cornstarch, and salt. Using your fingers, work vanilla seeds through mixture evenly. Add rhubarb and lemon juice; stir to combine.
  • Arrange rhubarb mixture over dough, in a herringbone pattern if desired, leaving a 1 inch border. Fold edges of dough over to partially cover rhubarb. Brush crust with egg, sprinkle with sanding sugar, and bake until bubbling in center, 45 to 50 minutes.
  • Using a pastry brush, spread bubbling juices over rhubarb to glaze. Let cool at least 30 minutes. Tart can be stored, tented with foil , at room temperature up to 1 day.


Rhubarb Tart image

Categories     Bake     Chill     Rhubarb     Pastry     Boil

Yield makes one 9-inch tart

Number Of Ingredients 17

All-purpose flour, for dusting
Cream-Cheese Tart Dough (recipe follows)
1 1/2 cups plus 2 tablespoons sugar
1 vanilla bean, split lengthwise, seeds scraped
1 small red beet, well scrubbed, cut into wedges (optional)
1 1/2 pounds rhubarb, leaves trimmed and stalks sliced diagonally into 2-inch pieces
4 ounces cream cheese, room temperature
Freshly grated zest of 1 lemon
1/4 cup sour cream
Cream-Cheese Tart Dough
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, cold, cut into small pieces
3 ounces cream cheese, cold
(makes enough for one 9-inch tart)


  • On a lightly floured piece of parchment paper, roll out the dough to a 12-inch square, about 1/8 inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch square fluted tart pan with a removable bottom, pressing into corners. Using a sharp knife or a rolling pin, trim dough flush with pan. Prick the bottom of the dough all over with a fork. Chill tart shell until firm, about 30 minutes.
  • Preheat the oven to 350°F. Line chilled shell with parchment, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, 20 to 25 minutes. Remove parchment and weights; continue baking until crust is deep golden brown all over, 10 to 15 minutes. Cool completely on a rack.
  • Stir together 1 1/2 cups water, 1 1/2 cups sugar, vanilla bean and seeds, and beet (if using) in a large skillet. Cook over medium-high heat, stirring occasionally, until the sugar is completely dissolved and the mixture comes to a boil. Add rhubarb; turn off heat. Cover, and let stand until the rhubarb is tender and gives only slight resistance when pierced with the tip of a sharp paring knife, about 20 minutes.
  • Carefully remove the rhubarb from the skillet with a slotted spoon, and spread it in a single layer in a baking pan lined with several layers of paper towels. Strain 1 cup of poaching liquid into a medium skillet. Cook over high heat until the syrup has thickened to a glaze, about 10 minutes; set aside until cool.
  • Combine cream cheese, remaining 2 tablespoons sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth. Add sour cream, and beat until mixture is very smooth.
  • Using an offset spatula, spread cream-cheese mixture evenly over the bottom of the cooled crust. Carefully arrange the poached rhubarb on top of the cream-cheese mixture, and drizzle with the reserved cooled syrup. Chill tart in the refrigerator, loosely covered with plastic wrap, until ready to serve, up to 4 hours.
  • Cream-Cheese Tart Dough
  • Place flour, sugar, baking powder, and salt in the bowl of a food processor, and pulse several times to combine. Add the butter, and pulse until pieces are the size of peas. Add the cream cheese, and pulse until mixture resembles coarse crumbs.
  • Turn out the dough onto a piece of plastic wrap; use the plastic to help bring the dough together into a ball. Flatten to form a square, and wrap well with plastic. Chill the dough for at least 1 hour and up to 1 day before using.
  • Rhubarb Tart how-to
  • Adding a sliced beet to the poaching liquid helps the rhubarb take on a rosier hue; the vanilla bean adds an extra note of flavor.


Rhubarb Cream Tart image

You don't even need a tart pan to make this heavenly hazelnut-topped fruit dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Number Of Ingredients 10

1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, cut into small pieces
2 eggs
3/4 cup granulated sugar
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/2 cup half-and-half
2 cups 1/4-inch slices rhubarb
1/4 cup finely chopped hazelnuts or walnuts


  • Heat oven to 350°F. Butter spingform pan, 9x3 inches, or 9-inch square pan. Mix 1 1/2 cups flour and the brown sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Reserve 1/2 cup mixture for topping. Press remaining mixture on bottom and 1 1/2 inches up side of pan. Bake 15 minutes or until golden brown and set.
  • Beat eggs with electric mixer on high speed 1 minute until lemon colored. Beat in sugar, 2 tablespoons flour, the salt and half-and-half. Sprinkle rhubarb over warm crust. Pour egg mixture over rhubarb. Add hazelnuts to reserved crumbly mixture; sprinkle over top.
  • Bake 40 to 45 minutes or until set and knife inserted in center comes out clean. Cool at least 2 hours before serving. Run metal spatula along side of tart to loosen; remove side of pan. Store covered in refrigerator.

Nutrition Facts : Calories 415, Carbohydrate 60 g, Cholesterol 60 mg, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg


Rhubarb Tart image

Categories     Food Processor     Fruit     Dessert     Bake     Valentine's Day     Mother's Day     Summer     Rhubarb     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 14

1 2/3 cups all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/4 cup sugar
2 large egg yolks
2 tablespoons (or more) ice water
3 tablespoons apricot jam
1 cup sugar
1/3 cup water
3 3 x 1/2-inch strips lemon peel (yellow part only)
1 cinnamon stick, broken in half
2 pounds fresh rhubarb, trimmed, cut diagonally into 1/2-inch-thick pieces (about 6 cups)


  • For crust:
  • Mix flour and salt in processor. Add butter and cut in, using off/on turns, until mixture resembles coarse meal. Add sugar and egg yolks and process briefly to blend. Add 2 tablespoons water and process just until moist clumps form. If dough is dry, add more water by teaspoonfuls to moisten. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until dough is firm enough to roll, about 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling.)
  • Preheat oven to 350°F. Roll out dough disk on floured surface 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim crust overhang to 1/4 inch. Fold overhang in, creating double-thick sides. Freeze tart crust 15 minutes.
  • Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake until crust is golden brown, piercing with fork if bubbles form, about 15 minutes. Brush crust with jam and bake until jam is set, about 5 minutes more. Transfer pan to rack and cool.
  • For filling:
  • Combine sugar and water in heavy large skillet over low heat. Stir until sugar dissolves. Add lemon peel and cinnamon stick. Increase heat and bring to boil. Add rhubarb and bring to boil. Reduce heat to medium-low. Cover pan and simmer until rhubarb is just beginning to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely.
  • Using slotted spoon, remove rhubarb from cooking liquid and arrange in concentric circles in crust. Strain cooking liquid into heavy small saucepan. Boil liquid until reduced to 1/4 cup, about 5 minutes. Cool syrup completely. Spoon syrup over rhubarb. (Can be prepared 6 hours ahead. Let stand at room temperature.)


Rhubarb Torte image

An excellent dessert for after a hearty meal. I have also made the filling with raspberries, strawberries and blueberries, separately or mixed them together for a bumbleberry torte!

Provided by SAUCYB

Categories     Desserts     Cakes     Torte Recipes

Time 1h

Yield 8

Number Of Ingredients 10

1 cup all-purpose flour
½ cup margarine
2 tablespoons confectioners' sugar
1 ½ cups white sugar
3 tablespoons all-purpose flour
3 egg yolks
⅓ cup milk
3 ½ cups chopped rhubarb
3 egg whites
¼ cup white sugar


  • Preheat oven to 350 degrees F (175 degrees C.)
  • In a large bowl, combine 1 cup flour, margarine and confectioners' sugar. Mix together until it forms a ball. Press into the bottom and sides of a 9 inch square pan. Bake in the preheated oven for 20 minutes, or until golden brown.
  • In a saucepan, combine 1 1/2 cup sugar, 3 tablespoons flour, yolks and milk. Stir together, then add chopped rhubarb. Cook, stirring constantly, until thickened. Pour into hot crust.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Spread meringue over rhubarb filling, covering completely.
  • Bake in the preheated oven for 10 to 15 minutes, or until golden brown.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 63.2 g, Cholesterol 77.6 mg, Fat 13.4 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 2.7 g, Sodium 161.9 mg, Sugar 47 g


Rhubarb-Strawberry Tart image

Simply stunning for spring, prep the tart dough in advance for this make-ahead recipe. Next, create a jammy filling made from fresh rhubarb, strawberries, sugar, and lemon juice. From here, all you need to do is bake, slice, and serve!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h15m

Number Of Ingredients 13

1 large egg yolk
2 to 4 tablespoons ice water
1 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 teaspoon coarse salt
1 stick cold unsalted butter, cut into pieces
Vegetable-oil cooking spray
12 ounces rhubarb, cut on the diagonal into 1-inch pieces (3 cups)
8 ounces strawberries, hulled and cut into 1/2-inch pieces (1 1/4 cups)
3/4 cup sugar
1 tablespoon plus 2 teaspoons cornstarch
3/4 teaspoon coarse salt
1 tablespoon fresh lemon juice


  • Crust: Lightly beat yolk and 2 tablespoons ice water in a small bowl until combined.
  • Pulse flour, sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal, about 15 seconds. With machine running, add yolk mixture in a slow, steady stream. Pulse until mixture holds together; if dough is still too dry, add additional ice water, 1 tablespoon at a time. Shape dough into a disk and wrap in plastic. Refrigerate until firm, at least 30 minutes and up to overnight.
  • Preheat oven to 375 degrees with racks in middle and bottom. Coat bottom and sides of a 9-inch springform pan with cooking spray. Let dough stand until pliable. On a lightly floured surface, roll out dough slightly thicker than 1/8 inch. Cut out an 11-inch round. Fit into bottom and up sides of prepared pan. Freeze 15 minutes.
  • Filling: Stir together rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl. Pour into tart shell. Bake, with a foil-lined rimmed baking sheet on bottom rack to catch juices, until bubbling in center, about 1 hour, 15 minutes. (If browning too quickly, tent with foil during last 15 minutes.) Remove from oven. Release sides of pan immediately. Let tart cool on pan base on a wire rack before cutting into wedges and serving warm or room temperature.


Creamy rhubarb tarts image

Puff pastry makes these rhubarb tarts mouthwateringly delicate. Use your favourite fruit of the season

Provided by Barney Desmazery

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 4

Number Of Ingredients 6

375g all-butter puff pastry
1 egg , beaten
1 tbsp demerara sugar
1 tbsp crème fraîche
2 sticks rhubarb , thinly sliced on an angle
2 tbsp icing sugar


  • Heat oven to 220C/fan 200C/gas 7. Roll the pastry out thinly and, using a plate or cutter, cut out 4 circles about 14cm in diameter. Use a slightly smaller cutter to cut a circle out of the middle and trim away the outside border, reserving these trimmings.
  • Lay the 4 circles on a baking sheet, prick all over with a fork and brush the edges with egg. Use the pastry trimmings to make a border around the edge like a vol-au-vent and press down gently with your thumb. Chill until needed. This can be done up to 1 day ahead or frozen for up to 1 month.
  • In a small bowl, mix the demerara sugar with the crème fraîche and spread a thin amount over the base of each tart. Neatly arrange slices of rhubarb, overlapping in a floral pattern, over the crème fraîche, then dust generously with icing sugar. Bake the tarts for 20 mins until puffed up and golden. Leave to rest for a few mins and eat warm with a scoop of ice cream, if you like.

Nutrition Facts : Calories 443 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 8 grams protein, Sodium 0.54 milligram of sodium

More about "rhubarb tart recipes"

Step 2. To make the crust: Position rack in lower third of oven and set a large baking sheet on it; preheat to 400 degrees F. Lightly oil a 10-inch removable-bottom tart pan or coat it with …
From eatingwell.com
  • To make the filling: Combine 6 cups rhubarb, sugar and orange zest in a wide heavy-bottomed saucepan. Bring to a boil, then reduce the heat to low and simmer gently. Cook, stirring often to prevent scorching, until the puree has reduced to about 1 2/3 cups, 40 to 50 minutes. Transfer the puree to a bowl and let cool to room temperature.
  • To make the crust: Position rack in lower third of oven and set a large baking sheet on it; preheat to 400 degrees F. Lightly oil a 10-inch removable-bottom tart pan or coat it with nonstick cooking spray; set aside.
  • Stir together flour, sugar and salt in a medium bowl. Melt butter over low heat in a small saucepan. Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds. Pour the butter into a small bowl; stir in oil. Using a fork, slowly stir the butter-oil mixture into the dry ingredients until the mixture is crumbly. Gradually stir in enough ice water so that the dough holds together and is not at all crumbly. Press the dough into a flattened disk.
  • Place two overlapping lengths of plastic wrap on the work surface. Set the dough in the center and cover with two more overlapping sheets of plastic wrap. With a rolling pin, roll the dough into a 14-inch circle. Remove the top sheets and invert the dough into the prepared tart pan. Gently press the dough into the pan. Remove the remaining plastic wrap. Fold in the overhanging edge of the crust to form a sturdy edge, patching any thin spots with scraps.

1 Put the rhubarb, apple and sugar in a heavy pan, cover and cook on a medium heat for 3-4 minutes, stirring occasionally. Remove the lid and cook for 8-10 minutes over a fairly high heat, until the rhubarb is soft and most of the liquid has evaporated.
From recipes.sainsburys.co.uk

2022-05-10 STEP FIVE. Place the pan with the tart, in the fridge for 30 minutes or in the freezer for 10 minutes. STEP SIX. Carefully remove the hot sheet pan from the oven. Grab the parchment edges and transfer the tart to the heated sheet pan.Bake on the bottom rack of the oven.
From feastingathome.com

2 days ago Preheat to 425 degrees. Generously butter a 2-quart shallow baking dish or a 10-inch pie plate. Place the rhubarb chunks in the prepared …
From dailynews.com

2021-07-21 Unroll the pastry and lay it out on a work surface. Trim to a 25cm (10-inch) square. Using the tip of a knife, make an incision all the way around the square about 2.5cm (1-inch) in from the outside edge.
From topwithcinnamon.com

2 days ago Preheat Oven : Set oven to preheat at 400 degree Fahrenheit. 5. Assemble Galette: Leaving a 3 inch border, spread the almond meal mix in a circle on rolled crust. Starting from the outward, move inward layering strawberry (cut side down) on top of the almond meal spread. Alternate the strawberry and rhubarb layers.
From chefdehome.com

For the filling add the rhubarb, cornstarch and sugar to a small saucepan. Cook stirring occasionally until the rhubarb breaks down, about 5 min. Set aside to cool and then refrigerate. When ready to serve, fill each tart with about a heaping tsp. of rhubarb, dividing among the 12 tarts. Top with whipped cream and a small basil or mint leaf.
From noshingwiththenolands.com

Ingredients. * 1kg or 2lb of rhubarb, peeled and chopped into chunks. * 350g or enough shortcrust pastry to line a flan dish. * 175g of caster sugar. * 2 tablespoons of vanilla sugar. * 2 large eggs. * 75ml of full cream milk. * 300ml of fresh cream.
From traditionalfrenchfood.com

2022-05-13 pinch of salt. Directions. Preheat the oven to 400 degrees. In a blow, mix pie filling together and set aside. In a food processor, mix flour, salt, sugar, butter. Pulse mixture until butter is the size of peas. Slowly pour water and vodka into the food processor while pulsing just until combined. Divide dough into two equal balls.
From scratchpantry.com

2014-06-10 To make filling: Preheat oven to 375 F (190 C). Toss all ingredients in bowl to blend. Let stand until filling looks moist, stirring occasionally, about 15 …
From ottawacitizen.com

2010-05-22 Stir in the sugar and salt, then add the egg yolk and pulse to bring the mixture together. Knead only very lightly, then wrap in clingfilm and chill in the refrigerator for at least 20 minutes. Pre-heat the oven to 180C. Divide the pastry into two pieces. One piece of dough should weigh about 50 more than the other.
From farmersgirlkitchen.co.uk

Step 2. In a medium bowl, toss the rhubarb with 1/2 cup of the sugar; transfer to a strainer. Set it over the bowl and refrigerate overnight to drain. Step 3. Preheat the oven to 375°. On a ...
From foodandwine.com

2021-07-19 8. Rhubarb Muffins. With tart chunks of rhubarb, these moist muffins are beautifully sweet and tangy. The fruit is baked into an airy crumb and topped with a cinnamon-spiced crumble. These muffins go well with coffee, lazy mornings, rainy afternoons, and cravings for baked goods.
From insanelygoodrecipes.com

2020-05-04 Chop the rhubarb divide equally between the squares. Add a teaspoon for ginger and spread over the rhubarb. Sprinkle each square with a teaspoon of sugar. Sprinkle the oats evenly on top. Dab each square with a little butter. Bake in the oven for about 40 minutes until the rhubarb is oft an dthe pastry is cooked.
From pennysrecipes.com

Rhubarb recipes. (14) Rhubarb is famous for being sour, but when balanced with sweetness, it has an amazingly refreshing flavour. Delicious in both sweet and savoury dishes, make the most of this extraordinary fruit and check out our rhubarb recipes. 30 minutes Not too tricky.
From jamieoliver.com

2019-05-24 Combine rhubarb curd and ground freeze dried berries, if using. Lightly spoon rhubarb curd over top of lemon curd and, using an offset spatula, gently spread curd into an even layer, smoothing top. Bake tart until set and center slightly jiggles, 15–18 minutes. Let tart cool completely, at least 1 hour, before serving.
From zestfulkitchen.com

2011-03-31 Preheat oven to 400°F. Place 1 phyllo pastry sheet on work surface (keep remaining 3 sheets phyllo covered with plastic wrap and damp kitchen towel to prevent drying out). Brush sheet with melted ...
From bonappetit.com

Preheat the oven to 375°F. Place eight English muffin rings on a parchment-lined baking sheet. To assemble and bake the tartlets: Roll the dough 1/8" thick. Cut 5 1/2" circles and fill the rings with the dough, trimming the edges if necessary. You'll need to reroll the dough scraps several times to roll enough for all eight rings.
From kingarthurbaking.com

Pour rhubarb pieces onto the pastry in the tin followed by 150g of sugar. Roll out the remainder of the pastry and place on top of the rhubarb. Use water to seal the pastry base and top together and for a better seal and look, go around the edges and press down with a fork. Trim off the edges and pastry bits sticking out and keep for decoration.
From delishably.com

In bowl, stir together rhubarb, brown sugar, cornstarch and butter. Scrape into lightly greased 9-inch (1.5 L) round cake pan. Gently unroll pastry over top, tucking edges between pan and rhubarb; cut 4 steam vents in centre. Bake on rimmed baking sheet in 400°F oven until crust is golden and syrup is thick and bubbly, about 40 minutes.
From canadianliving.com

2016-08-03 Preheat oven to 325 degrees F. Grease and lightly flour 11" tart pan with removable bottom. Place on a rimmed baking sheet. In a large bowl, whisk together flour, baking soda, cinnamon, and salt ...
From goodhousekeeping.com

2003-04-03 Directions. For fruit, preheat oven to 350° F. Mix sugar, wine and vanilla and toss with rhubarb. Pour into a shallow baking dish and cover. Bake rhubarb for 30 to 40 minutes, until tender. Strain off syrup into a small saucepot, reserving rhubarb. Bring syrup up to a simmer.
From foodnetwork.ca

Combine flour, rhubarb, and sugar; toss well. Let stand 20 minutes, stirring occasionally. Advertisement. Step 2. Preheat oven to 350°. Step 3. Roll dough into an 11-inch circle. Fit dough into a 10-inch round removable-bottom tart pan. Press dough against bottom and sides of pan, and place in the freezer for 10 minutes.
From myrecipes.com

Step 1. Preheat the oven to 190°C/375°F/Gas Mark 5, placing an oven rack in the lower part of it. Butter a 25-cm/10-inch loose-bottom tart pan. Advertisement. Step 2. …
From foodandwine.com

Filling. In a food processor, purée the almond paste with the butter. Add the eggs and combine until smooth. Add the ground almonds and flour. Combine thoroughly. Set aside. On a floured work surface, roll out the dough into a 3-mm (-inch) thick sheet. Line in a 23-cm (9-inch) square and 2.5-cm (1-inch) deep pie plate with a removable bottom.
From ricardocuisine.com

Pour the hot cream onto the egg yolks, whisking constantly until thoroughly combined. 15. Place the prepared tart case onto the middle shelf of the oven. Strain the custard mixture into the tart case and bake for 20–30 minutes, or until just set with a slight wobble in the middle. Remove and allow to cool completely.
From greatbritishchefs.com

Instructions. Preheat the oven to 350F. Have a 9 inch tart pan with a removable bottom ready. Toss the rhubarb with the rest of the filling ingredients in a bowl, mix well, and set aside. Cream the soft butter and sugar until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as necessary.
From theviewfromgreatisland.com

2015-05-22 Place the almond meal, sugar, egg, rum, vanilla, zest, almond extract, and salt in a bowl and stir to combine. Mix in the browned butter, and transfer the mixture to the partially baked tart shell. Bake for an additional 30 minutes, or until golden brown and set. Cool completely and top with rhubarb lattice.
From bakingamoment.com

Step-by-step. For the pastry: Add the butter, flour, sugar and 1 teaspoon of salt to a bowl and combine until the crumbs are the size of little peas. Transfer the flour and butter crumb to a large bowl and make a well in the center of the crumb. In a separate small bowl, lightly beat together the egg, apple cider vinegar and 80ml ice cold water ...
From lovefood.com

2022-05-12 Rhubarb Pie. This recipe was born out of a need to use up rhubarb! I was going to be making an apple tart and felt guilty buying apples when we have a glut of rhubarb then I realised the sharpness of the rhubarb would be a problem for me. So I sorted that with caramel sauce. It’s now a firm family favourite! Ingredients. 4 thick stalks of rhubarb; 1 tin carnation …
From heartland.scot

2013-06-12 Slice the butter thinly, and toss the slices in the flour mixture to coat. Add in the ice water, a tablespoon at a time, until the dough begins to come together in a ball. Wrap the dough tightly and chill for 30 minutes. Sprinkle work surface and rolling pin with flour and roll the dough to 1/2-inch thickness.
From bakingamoment.com


From tasteofhome.com

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