Rustic Rhubarb Tart
Indulge in the simple elegance of a Rustic Rhubarb Tart, a dessert that beautifully balances tart and sweet with its vibrant rhubarb filling and buttery, flaky crust. This recipe combines a homemade pastry—crafted with cold unsalted butter for ultimate crispness—with a blend of brown sugar and vanilla-kissed rhubarb, creating a perfectly juicy and flavorful centerpiece. The freeform tart comes together effortlessly, with its edges folded artfully around the filling for a charming, rustic look. Topped with a golden egg wash and optional turbinado sugar for added crunch, this tart bakes to a stunning finish in just 40 minutes. Serve it warm or at room temperature, paired with vanilla ice cream or whipped cream for the perfect seasonal treat that's as impressive as it is easy to make.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Granulated sugar
- 0.5 teaspoons Salt
- 115 grams Cold unsalted butter
- 3 tablespoons Ice water
- 400 grams Rhubarb stalks
- 100 grams Light brown sugar
- 1 tablespoons Cornstarch
- 1 teaspoons Vanilla extract
- 1 large Egg
- 1 tablespoons Milk
- 1 tablespoons Turbinado sugar (optional, for sprinkling)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
While the dough is chilling, slice the rhubarb stalks into 1/2-inch pieces and place them in a bowl.
Add the light brown sugar, cornstarch, and vanilla extract to the rhubarb. Toss to coat evenly and set aside.
On a floured surface, roll out the chilled dough into a rough 12-inch circle, about 1/8 inch thick. Transfer the dough to the prepared baking sheet.
Pile the rhubarb mixture into the center of the dough, leaving a 2-inch border around the edges.
Fold the edges of the dough up and over the rhubarb, pleating as needed to form a rustic edge.
In a small bowl, beat the egg with the milk to create an egg wash. Brush the egg wash over the exposed pastry edges.
If desired, sprinkle the pastry with turbinado sugar for extra texture and sweetness.
Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the rhubarb is tender and bubbling.
Remove the tart from the oven and let it cool slightly before serving. Enjoy warm or at room temperature, optionally with a scoop of vanilla ice cream or dollop of whipped cream.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 1356 mg | 59% | |
| Total Carbohydrate | 342.0 g | 124% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 168.3 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 502 mg | 39% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1610 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
