Hello my lovelies!!
Attention!! Drum roll!!
I officially declare the rhubarb season open!!! (cheers, laughter, strong heart bits, tears of joy…). So yes, today we will have a rhubard tart!!
This recipe is very easy, it is the most classic rhubarb tart recipe. I will post soon another recipe, a little bit more elaborate, but shush… It’s a secret… 😉
You can bake it with almost any kind of pastry, depending on your mood!! Each time it works: Shortbread pastry, shortcrust pastry, puff pastry or even hazelnut shrotbread pastry. As many options as you want!!
This tart only needs a few ingredients, the master piece is the rhubarb itself. You are going to love its acidulous taste. It is the perfect dessert after a good meal, not too much sugar, delicate and light taste. 🙂
My little trick to make it even better: meringue on top like a lemon pie. It is my advice to switch from the ordinary, yet still delicious, tart to a wow effect one!!
Or you can have fun and work on your geometry skills!! Do you like it?
Going to the kitchen now? The recipe, Chef!
Peel and cut the rhubarb in cubes. Place them in a bowl with 50 g of sugar. Leave to rest at room temperature for 30 minutes. After this time, drain the rhubarb. Preheat your oven at 200 degrees. Spread your pastry, place it in a butter mold. Place the rhubarb on the pastry and bake for 15 minutes. During that time mix the egg, remaining sugar and cream. After the 15 minutes, pour the egg/sugar/cream mixture on top of the rhubarb and bake again for 15 minutes. At the end of baking, let cool down on a grid. You can prepare a meringue: whip the egg whites with the iced sugar (poured in 3 times). Spread the meringue on your cold rhubarb tart and torch. This recipe works for a 24-26 cm de diameter mold.Rhubard Tart
Ingredients
Instructions
Notes
9 Comments
Mathilde
Thursday May 31st, 2018 at 07:13 PMTrès bonne recette! je l’ai testée avec la pâte sablée à la noisette, dont la recette se trouve sur le site, et l’alliance des deux est parfaite!
Emma
Friday June 1st, 2018 at 07:40 AMMerci beaucoup Mathilde ! Quelle bonne idée l’association avec la noisette !! Je tenterai !!
elisabeth
Sunday June 17th, 2018 at 03:29 PMBonjour, quel est le “sucre restant” du point 7 s’il en faut 50 gr et qu’on en prend déjà 50 gr au point 2 ?
merci !
elisabeth
Sunday June 17th, 2018 at 03:32 PMj’ai compris ! 🙂 lu trop vite les enfants dans les pattes…
Emma
Sunday June 17th, 2018 at 04:19 PMça arrive !!! Bonne pâtisserie !!
Renaudin
Wednesday August 1st, 2018 at 11:00 AMBonjour Emmanuelle,
Merci pour cette excellente recette que nous réalisons souvent avec la rhubarbe du marché à Strasbourg…..Et quand je ne trouve pas de rhubarbe,je réalise exactement la même recette Avec groseilles ou nectarines :un pur delice!
Emma
Wednesday August 1st, 2018 at 12:52 PMQuel plaisir de lire un tel commentaire !! J’en suis ravie !! Merci à vous …
Marie-Laure
Wednesday September 19th, 2018 at 04:47 PMUn régal ! L’équilibre rhubarbe / sucre est parfait!
Emma
Wednesday September 19th, 2018 at 05:13 PMmon péché mignon … 😉 Merci Marie-Laure !!