Rhubarb tart is not a commonly available dessert in restaurants, but it can be made easily at home and is a delicious treat. Recently my mum gave me her quick and straightforward recipe, so we harvested the rhubarb from the garden and prepared one. The sourness of the rhubarb becomes slightly sweet and tart and is cooked with a beautiful display of attractive red and green colours.
Growing and storing rhubarb
A rhubarb plant will take up some space in the garden but doesn’t require maintenance which makes it easy to grow your own rhubarb. The stalks look like celery with a colourful skin that turns from green to red and huge green leaves which are inedible. The stalks can be eaten raw which is challenging as raw stalks are pretty sour. At first sight, rhubarb stalks look dry, but you will soon find out that they hold a lot of liquid, and are really juicy, especially when heated.
Always look for crisp and firm stalks with a bright colour and fresh looking leaves (if they are still attached.) Avoid stalks with blemishes and cuts with fresh looking leaves if they are still attached. Rhubarb can be stored in the vegetable compartment of the fridge for up to a week before using. It can also be frozen raw. Simply cut it, package it and defrost when needed.
Why rhubarb tart?
Why not? Rhubarb makes surprisingly delicious desserts, and for many people it is a vegetable they don’t often eat. Besides, this easy recipe only needs a few ingredients and there is little work to assemble the tart.
EQUIPMENT (click pictures for details)
- 230 gr puff pastry store bought
- 90 gr flour
- 250 gr fine sugar
- 450 gr rhubarb 5-6 stalks
- 1 pc red apple
- 6 pcs whole eggs
- Wash and rhubarb stalks and cut them into big chunks without peeling.Dice the unpeeled apple into small cubes.
Prepare the tart
- Lay the puff pastry into the tart mould.
- Arrange the rhubarb chunks onto the bottom of the tart.
- Put the diced apple onto the rhubarb. (The diced apple can fill the gaps between the rhubarb.)
- Combine the flour and sugar together in a bowl and sprinkle the mixture on top of the fruit.
- Whip the eggs until foamy and pour the whipped egg on top of the flour mixture. Retain a little to brush over the pastry.
- Fold the edges of the dough over the rhubarb & apples and brush some of the whipped eggs over the pastry.
- Bake the tart at 200°C for 35-45 minutes or until the crust is golden brown, and the rhubarb and apples are soft. Check the doneness with a wooden skewer. If the skewer comes out clean the tart is cooked.
- Transfer the rhubarb tart to a serving plate and allow to cool.
- You can eat the rhubarb tart at room temperature or cold.
- During the baking process the juice from the rhubarb combines with the flour, sugar and whipped eggs to obtain a similar texture to a custard cream.