A rustic Rhubarb Tart with lemon, cardamom and vanilla tucked into a flakey free-form buckwheat crust. Simple, elegant, and delicious!
The only way to make sense out of change is to plunge into it, move with it, and join the dance. ~Alan W. Watts
This recipe for Rhubarb Tart is simple and it celebrates vibrant complementary flavors. We combine the tangy rhubarb with lemon, cardamom and vanilla. These flavors are so harmonious! We add a little buckwheat flour to the crust to give it an earthy depth. This is optional of course. You can also use rye, whole wheat, or just stick to all-purpose flour.
Spring has fully arrived once Rhubarb hits the markets! There is something special about having things, like fresh rhubarb, available only for a short period of time. It grounds us in the moment and activates our senses more deeply. It can create ritual and a deeper connection to daily experiences, thusly nourishing our whole person! This, to me, is a kind of seasonal magic that makes life more joyful.
Rhubarb is classified as a vegetable that is packed with nutrients: vitamins A (especially the red variety), B, K, and C, fiber. The tangy flavor comes from tannins in the plant that are said to improve digestion and gut health, among many other touted benefits! So eat your rhubarb tart with complete pleasure! This will truly nourish you on so many levels.
Ingredients in Rhubarb Tart
- flour– all-purpose and buckwheat (or sub rye or whole wheat or just all-purpose)
- unsalted butter (or vegan butter)
- lemon juice and zest
How to make Rhubarb Tart
Tart Crust: Combine flour, sugar, and salt in a bowl. Cut in butter with a pastry cutter (or knives or hands that are not too warm). When butter is around the size of a pea, add in water a few tablespoons at a time until the dough just begins to come together. Chill dough at least 30 minutes.
EXPERT TIPS for a Crisp Bottom Crust
- Place a metal sheet pan in the oven while the oven preheats.
- Chill the entire tart after assembling and before baking. This is important to help prevent the butter from leaking out of the crust.
- Bake the tart on the bottom rack of the oven.
Assemble: Roll out the dough into a rectangle about 1/8 ” thick. Use just enough flour to keep it from sticking to the surface and the rolling pin. Trim the edges if needed. Transfer the dough to a sheet of parchment paper. Place on a sheet pan without a rimmed edge or you can turn the sheet pan upside down and place the dough and parchment on the underside. (You will be transferring the assembled tart to the preheated pan, having no sides helps transfer the tart way more easily.)
Leaving roughly a 1 1/2″ border around the dough, arrange the coated pieces of rhubarb in rows, keeping them in one layer will ensure it cooks evenly. Angle the rhubarb in opposite directions in each row if you want to create a kind of chevron pattern.
Fold the dough in over the edges of the rhubarb so you have roughly a one to two-inch border, letting the corners double up as you fold. You may need to trim some of the rhubarb edges in order to shape the corners.
Scrape out the liquid remaining in the rhubarb bowl and pour it evenly over the tart.
Brush the edges with egg wash (optional) and sprinkle with coarse sugar.
Place the pan with the tart, in the fridge for 30 minutes or in the freezer for 10 minutes.
Bake for 40-50 minutes, until the crust is golden and the filling is bubbling in the center.
NOTE: It may look really juicy but it will firm up just enough creating a luscious moist filling. Let sit for at least 30 minutes before cutting.
Can this be made Vegan?
Yes, you could make it with a vegan crust, using vegan butter.
More rhubarb recipes you may enjoy
- Strawberry Rhubarb Cobbler with Orange and Ginger
- Upside Down Rhubarb Cake (Gluten-free)
- Strawberry Rhubarb Crisp (vegan & gluten-free)
- Rhubarb Muffins
- Rhubarb Jam with Chia Seeds
- Rhubarb Shrub Recipe!
- Mini Pavlovas with Strawberry, Rhubarb & Mint
We hope you make this Rhubarb Tart, share it with friends, and revel in the rebirth and glorious beauty of Spring!Print