Rhubarb Tart is a popular treat in the Lorraine region of France, near the German border, where the climate and soil create ideal conditions for growing rhubarb. This visually striking tart is as simple to make as it is beautiful.
Rhubarb Tart Serving Suggestions
Try serving your French rhubarb tart with a dollop of crème fraîche or a scoop of ice cream to balance out the tartness of the rhubarb. You can also drizzle with a bit of honey or dust your tart with powdered sugar just before serving. This adds a lovely sweetness and makes the tart look even more spectacular.
How Long Can You Keep Rhubarb Tart?
To store your rhubarb tart, keep any leftovers in an airtight container in the fridge for up to 3 days. If you want to warm a slice, just pop it in the oven at 150°C (300°F) for a few minutes to crisp it up.
Variations to Try
Try adding a layer of strawberry or raspberry jam under the almond cream for a fruity hit. You could also add slices of apple or pear to the rhubarb for a different flavour combination. For a nutty twist, sprinkle some chopped pistachios or almonds on top before baking.
What Wine Goes Well With Rhubarb Tart?
A crisp Sauvignon Blanc or a refreshing rosé pairs beautifully with this rhubarb tart, really complimenting its tangy and sweet flavours. For a non-alcoholic option, serve with a cold herbal tea, like hibiscus or chamomile, or a glass of fresh lemonade.
Fun Facts About Rhubarb
Did you know rhubarb is a vegetable even though we use it like a fruit in baking? Originating from Asia, rhubarb became popular in French desserts in the 19th century. Its slight sharpness makes it a favourite in tarts and jams.
Bonus Tip
This tart is a definite crowd pleaser! Try adding a pinch of cinnamon or cardamom to the almond cream for an extra layer of flavour. It adds a warm, spicy note that goes beautifully with the rhubarb and makes the tart even more comforting and irresistible.
Ingredients For
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x 4
-
-
230 g
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75 g
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60 g
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x 1
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-
-
60 g
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70 g
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x 1
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Preparation
1
In a bowl, combine flour, icing sugar, ground almonds, butter and egg. Mix well until a smooth ball forms. Roll out the dough, wrap in cling film and put in the fridge while you prepare the rest of the tart.
Preheat the oven to 175°C (convection).
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2
For the almond cream, melt the butter over low heat. In another bowl, combine sugar, almond powder, egg, melted butter and vanilla extract. Mix until smooth.
3
Wash the rhubarb stalks and remove the ends. For a colourful tart, it’s best to leave the rhubarb stalks unpeeled. If you want to peel them, only remove the skin from the bottom of the stalks.
4
Cut the rhubarb stalks into small diamond shapes, as long as they are wide. No need to drain them in sugar, it helps to keep the colour.
© ©La Cuisine de Géraldine
5
Take the dough out of the fridge and roll it out with a rolling pin, into a circle about 3cm larger than your tart pan. Place the dough circle into a buttered and floured tart pan or one lined with baking paper. Pre-bake the dough for 10 minutes.
© ©La Cuisine de Géraldine
6
Take the dough out of the oven and let it cool for a few minutes. Spread the almond cream over the base, then arrange the rhubarb pieces in a geometric pattern, a gradient of colours. Bake the rhubarb tart for 30-40 minutes, until golden and set.
© ©La Cuisine de Géraldine
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