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.

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

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)

Directions

Step 1

In a large mixing bowl, whisk together the flour, granulated sugar, and salt.

Step 2

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.

Step 3

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.

Step 4

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 5

While the dough is chilling, slice the rhubarb stalks into 1/2-inch pieces and place them in a bowl.

Step 6

Add the light brown sugar, cornstarch, and vanilla extract to the rhubarb. Toss to coat evenly and set aside.

Step 7

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.

Step 8

Pile the rhubarb mixture into the center of the dough, leaving a 2-inch border around the edges.

Step 9

Fold the edges of the dough up and over the rhubarb, pleating as needed to form a rustic edge.

Step 10

In a small bowl, beat the egg with the milk to create an egg wash. Brush the egg wash over the exposed pastry edges.

Step 11

If desired, sprinkle the pastry with turbinado sugar for extra texture and sweetness.

Step 12

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.

Step 13

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

Serving size	1004.4 grams (1004.4g)

Amount per serving	% Daily Value*
Calories	2388

Total Fat 104.20g	134%
Saturated Fat 62.00g	310%
Polyunsaturated Fat 2.00g
Cholesterol 472mg	157%
Sodium 1356mg	59%
Total Carbohydrate 342.00g	124%
Dietary Fiber 12.70g	45%
Total Sugars 168.30g
Protein 32.30g	65%

Vitamin D 117IU	585%
Calcium 502mg	39%
Iron 11mg	63%
Potassium 1610mg	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.

Source of Calories

Fat: 38.5%

Protein: 5.3%

Carbs: 56.2%