A delicious spring tart. If you’re not a huge fan of rhubarb, switch out half of it with strawberries. Serve with a scoop of our vanilla custard ice cream.
This recipe only uses one egg. We talk through this Rhubarb Tart recipe on episode 179 of our podcast.
If you enjoy this recipe, you may also enjoy our Rhubarb Custard Cake and our Victoria Sponge with Strawberry Rhubarb Compote.
Ingredients
1 ½ cups all-purpose flour or gf flour
½ cup powdered sugar (or ¼ cup granulated sugar)
¼ teaspoon salt
½ cup cold butter or dairy free butter, cut into small cubes
1 large egg, room temp
Instructions
Process flour, sugar, and salt in a food processor for a few seconds until combined. If you don’t have a food processor, use a trusty pastry cutter. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 10 or 15 pulses. Add egg and vanilla extract and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds.
Turn dough to a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten the ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour. While you’re waiting, make the filling.
Ingredients – Rhubarb Filling
4 cups chopped fresh rhubarb
¾- 1 cup sugar
1/4 tsp salt
Optional – a tablespoon of orange juice or orange liquor
1/4 cup cornstarch
Rhubarb Filling Directions
In a medium/large mixing bowl, combine all the filling ingredients – the rhubarb, sugar, salt and cornstarch.
Let rest for about 10 minutes, then mix well.
To Prepare the Tart
Preheat oven to 375 F.
On a floured surface, roll out the dough into a roughly 11” circle and transfer carefully to the tart pan. Use a tiny bit of cold water to patch any cracks.
Pour filling into tart pan and spread to the edges of the tart. Bake for 50 to 60 minutes, or until fruit filling is hot and bubbling. Allow to cool before serving.