TAKE SOME SWEETENED, DICED RHUBARB, pour it onto a round of buttery Pate Brisee dough, bake the two until bubbly and golden, and what do you get? A simple springtime dessert that everybody loves.
Rustic Rhubarb Tart
Ingredients for one 10-inch galette, serving 4-8 people
3 cups diced, fresh rhubarb
3/4 cup granulated sugar
2 heaping tablespoons all-purpose flour
1 Tablespoon unsalted butter
1 recipe Pate Brisee dough (described in detail here)
Optional: Egg-wash (one egg, beaten with one teaspoon cold water)
To start, select 5 gorgeous stalks of rhubarb. Green stems will work, but rosy-pink stems, if you can find them, will look far nicer in the finished product.
Cut the stems into a quarter-inch dice.
Throw some sugar (3/4 cup) into a medium bowl. Sugar is necessary to temper the tartness of rhubarb.
And two heapin’ tablespoons of flour. The flour will serve as a thickening-agent.
Whisk the sugar and flour together to combine.
Now add the rhubarb to the dry ingredients…
And toss them all together with a green spatula.
Let the rhubarb “macerate” (render its juices) for about 15-20 minutes.
Meanwhile, grab your disk of chilled Pate Brisee dough…
And roll it it into a 12-inch round.
Because I’m a blond, I forgot to photograph this next step: Turn a baking sheet upside down, and then spray it with vegetable-spray.
Place the rolled-out dough on the upside-down baking sheet.
If the dough has become soft, just set in the freezer for 2 minutes. This will firm up the butter, and make the dough easy to handle.
By now, the rhubarb will have released an enormous amount of liquid. We don’t want this liquid in our tart.
Consequently, lift the diced vegetable with a slotted spatula or spoon, and let the liquid drain away…
And then drop the rhubarb onto the center of the dough, leaving a 1 1/2-inch border all around.
Fold the border over some of the rhubarb, making pleats every two inches or so.
When you have finished your pleating-work, your galette will resemble the one pictured above.
Except yours will probably look even better than mine.
This next step is optional: Lightly paint the pastry with beaten egg. During baking, the egg will cause the dough to turn a lovely golden-brown.
Not optional: dot the rhubarb with one tablespoon of butter.
Butter makes everything taste better.
Shall we bake this galette already? Set it in a preheated, 375-degree oven. Bake until the pastry turns golden-brown, and the rhubarb bubbles — 40-45 minutes.
Because the juices from the rhubarb need time to settle (they will be runny when hot), let the tart cool for at least 2 hours. If you have abundant willpower, you can let the tart sit overnight, under a big glass bowl.
Yes, this is a dessert you can make a day in advance.
A soft, sweet, filling…a tender, flaky, crust…this Rustic Rhubarb tart is the perfect way to celebrate spring’s earliest vegetable. Promise me you’ll try this deliciousness, okay?
And here’s a copy-and-paste version of the above recipe:
Rustic Rhubarb Tart
Ingredients for one 10-inch galette, serving 4-8 people
3 cups diced, fresh rhubarb
3/4 cup granulated sugar
2 heaping tablespoons all-purpose flour
1 Tablespoon unsalted butter
1 recipe Pate Brisee dough
Optional: Egg-wash (one egg, beaten with one teaspoon cold water)
Special Equipment – a vegetable-sprayed, rimless baking sheet, or a regular baking sheet turned upside downPreheat oven to 375 degrees, with rack at the lower-middle position
In a medium bowl, whisk together the sugar and flour. Add the rhubarb, and toss to coat. Set aside for 15-20 minutes, while the rhubarb renders its juices.
Roll the chilled Pate Brisee into a 12-inch diameter circle. Transfer the dough to the upside-down (or rimless) baking sheet that you’ve sprayed with non-stick spray
Using a slotted spatula or spoon, transfer the diced rhubarb to the center of the dough, leaving the juices behind. Leave a 1 1/2-inch border on all sides of the dough.
Fold the crust up and over the edge of the rhubarb, making pleats every two inches or so.Lightly paint the crust with the egg-wash.
Baking — 40-45 minutes in the preheated 375 degree oven. The tart is done when the rhubarb bubbles, and the crust turns golden brown.
Serving – Because the juices will be runny if the tart is served hot, let the tart cool to room-temperature (about 2 hours). Serve as is, or with a side of whipped cream or ice-cream.
Does this Rustic Rhubarb Tart appeal to your senses? You can let me know by leaving a comment. As always, I love hearing from you.
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Other posts you might enjoy:
Joyce Kippen Jacobs Custardy Rhubarb Pie
Rhubarb Crisp
Rhubarb-mania!
How to Plant, Grow, and Harvest Rhubarb
Karen Clifford says
Awww…luv ya too!
Brenda Johnson says
Rhubarb- the true taste of spring!!!! This sweet tart combination is a flavor favorite of mine! Tender rhubarb wrapped lovingly in a blanket of pate brisee…. (and yes Kevin- everything IS better with butter!) This is such a wonderful blend of flavors and textures….
While I was growing up, my mom made many yummy rhubarb treats (and luckily for me still does)- this brought back sweet memories of simpler days…. Thanks Kevin!!!!!
Wilma Tyler Dibelka says
Love rhubarb !!!
But what do you do with the juice you pour off the rhubarb after it sits? In the past I’ve added it to a fresh batch and made chunky topping for waffles. Other ideas ???
Gretchen says
I never see rhubarb without recalling an experience many years ago. While visiting a favorite aunt, I was asked would I like a piece of pie plant pie? Oh yes, please! Was given a big slice of pie and a glass of milk. I took a big bite of pie and then remembered that pie plant was rhubarb and Aunt Annie was diabetic so there was NO sugar in the pie. I doubt that an immature lime could have been any more sour! Just thinking about it my jaws tighten. I still love rhubarb and am looking forward to making your rustic tart tonight. Thanks for all your wonderful hints and fabulous recipes.
Dodie McPhee says
I hope you took the left over syrup and made it into a sauce for the pie with a little heavy cream. I will also freeze Rhubarb and then.. after thawing… pull the Rhubarb Water off to make a simple syrup with it… I use it with my a Buttermilk Rhubarb cake which is my most popular wedding cake … rhubarb simple syrup drizzled over the cake layers to keep it moist… lemon curd & berries… or broken up into a trifle.
Kevin Lee Jacobs says
Wilma and Dodie – What delicious ideas you have for using the sweet, drained-off sauce. Yum!
Beverly, zone 6 eastern PA says
I noticed you did not remove the “ribs” of the rhubarb before dicing. I always do but I can’t remember where I learned it – perhaps it is not necessary. My rhubarb plant is very robust and happy, taking up a four foot wide space in full sun, reaching about 3 feet high. I have not pulled any stalks yet but soon I will. I grow the greenish red kind and heap on finished compost each fall to insure a healthy explosion in spring. My father refuses to eat it, no matter how I prepare it. Stubborn!
Eliza J says
Hmmm, okay….so it’s a vegetable 🙂 That looks wonderful! I will definitely be trying this recipe. I have very fond memories from my childhood, dipping “raw” rhubarb into sugar and eating it ~ makes my mouth water thinking about it! My mother would make stewed rhubarb that was wonderful! My plants are 3 years old and for the past two years have been “short”. I am hoping they get taller this year so I can harvest some.
Joann says
Hi Kevin….I made a strawberry and rhubarb pie yesterday….it was so goooood !!! Enjoy all of your receipes and comments.
Ellen says
This looks wonderful! Since I don’t have rhubarb I plan to use berries (strawberries, raspberries, and blackberries) to make a triple berry tart this week. I will use tapioca flour for the thickener to reduce the gluten in the filling and some combination of flours for the crust to reduce the gluten there. Any flour suggestions?
Judy says
Kevin, It was as delicious as it looks! Thanks for letting me try a piece…or two…or three…or….
Helen L Olson says
Just picked some rhubarb yesterday, hadn’t decided on what deliciousness to make with it. Now I have to try your recipe! Very timely.
Judy Pennington says
My mom made a Rhubarb Cream Pie that was deliciousness it’s self!!
RHUBARB CREAM PIE
OVEN: 450 degrees for 10 min, then 350 for 30 min.
Ingredients:
1 ½ cup sugar
3 Tbsp. Flour
3 eggs, beaten
½ tsp nutmeg OR 1 tsp vanilla
1 Tbsp. Butter
3 cups chopped rhubarb
1 unbaked pie shell
Place rhubarb in bowl, pour boiling water (enough to cover) over rhubarb, let set 10 minutes. Then drain well, and squeeze remaining water out, should be as dry as possible.
Cream together: sugar, flour, butter, and nutmeg or vanilla. Add eggs and beat until smooth, then place well-drained rhubarb in bottom of pie shell, and pour egg mixture over rhubarb. Bake at 450 degrees for 10 minutes, then turn oven down to 350 degrees and then bake for an additional 30 minutes. Test center to see if set.
Good served warm or cold. Delicious with fresh real whipped cream!
Cary says
I promise! 🙂
Yogini55 says
Looks super yummy! I recently stewed some rhubarb and added nutmeg since that’s what goes in Rhubarb custard pie. I think when I try your recipe, I’ll add the nutmeg to that too. Let me know if you decide to try this too.
Cathy F says
If there is not much rosy-pink color in my rhubarb, I add a drop of red food coloring to the rhubarb chunks and stir them around before continuing with the recipe.
Kristina says
I doubled this recipe and made 2 for a large dinner party. It was well received and I got many compliments on the crust. This will be made again! Thank you!
Sheree Ashapa says
Can I make a rhubarb tart in the removable bottom tart pan instead of folding the crust over as in this recipe? Would I still pre-cook the crust (as in the Glazed Strawberry Tart)?
Linda says
Love, love rhubarb. This looks delicious…wish I wasn’t eating low carb.
Abby says
That looks good. Very good. And we like rhubarb at this house.
My partner took a cooking class where they learned that heating the cooking tray or pan before applying no-stick spritz will help the anti-stick work more efficiently.
Sherrill says
Well, my first rhubarb tart is in the oven. I’ve made your pie and crisp recipes and loved them. I had so much rhubarb last year there was still some in my freezer so that’s what I used today. If this stuff is no good I’ll let you know. Ha ha……. like anything rhubarb could be bad.