- 1 1/2 cups, 200 grams, AP flour
- 1/3 cup, 50 grams, buckwheat, rye or whole wheat flour
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 8 ounces, 110 grams, cold unsalted butter (2 sticks), cut into approximately 1/2 inch pieces
- 7–8 tablespoons cold water
- 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 for 1/2 hour.
- Place a metal sheet pan in the oven and preheat the oven to 400.
- Rhubarb filling: In a bowl toss together cut rhubarb, sugar, salt, cornstarch, lemon zest, lemon juice, cardamom, and vanilla.
- Assemble: Roll out the dough into a rectangle about 1/8 ” thick. Use just enough flour to keep 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.)
- Leave a 1 1/2″ border around the dough, and 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. Start arranging in the center, working out to the edges.
- Fold the dough in over the edges of the rhubarb so you have roughly a one-inch border, letting the corners double up as you fold. Brush the edges with egg wash (optional) and sprinkle with coarse sugar. Scrape out the liquid remaining in the rhubarb bowl and pour it evenly over the tart.
- Place the pan with the tart, in the fridge for 30 minutes or in the freezer for 10 minutes.
- Carefully remove the hot sheet pan from the oven. Grab the parchment edges and transfer the tart to the heated sheet pan. Bake on the bottom rack of the oven. Turn the oven down to 375.
- Bake for 40-50 minutes. Until crust is brown and filling is bubbling in the center. It may look really juicy but it will firm up just enough. Let sit for at least 30 minutes before cutting.
Rhubarb Tart is best enjoyed on the day of preparing. It holds up well to make a few hours ahead of serving.
EXPERT TIPS for a Crisp Bottom Crust: 1)Place a metal sheet pan in the oven while the oven preheats. 2) Chill the entire tart after assembling and before baking. This is important to help prevent the butter from leaking out of the crust. 3)Bake the tart on the bottom rack of the oven.
- Serving Size:
- Calories: 402
- Sugar: 21.2 g
- Sodium: 297.6 mg
- Fat: 23.4 g
- Saturated Fat: 14.4 g
- Carbohydrates: 45.8 g
- Fiber: 2.3 g
- Protein: 3.9 g
- Cholesterol: 60.7 mg
Keywords: Rhubarb tart, Rhubarb galette