Rhubarb Tart
RECIPE
1 h 15 min

French Rhubarb Tart

Géraldine Leverd By Géraldine Leverd, Food Blogger

Rhubarb Tart is very popular in the Lorraine region of France, near Germany. The temperature and soil type facilitate the growth of French rhubarb. This graphic rhubarb tart is as easy as beautiful. 

Rate this recipe! 1228
Average: 4.5 (4 votes)

Ingredients For

  • x4
  • 230 g
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    130 g See the article
  • 75 g
  • 60 g
  • x1
  • Sucre CANNE
    Sweet products
    Guadeloupe cane sugar
    70 g See the article
  • 60 g
  • 70 g
  • x1
  • Vanilla
    Sauces & condiments
    Tahitian Vanilla
    1 pod See the article

In a bowl, mix the flour, icing sugar, ground almonds, butter and egg. Mix well and form a smooth ball. Roll out the dough roughly and wrap it in cling film. Place it in the refrigerator while you prepare the rest of the tarte. 
Preheat the oven to 175°C (convection)

Step 1
  • ©La Cuisine de Géraldine

    For the almond cream, start by melting the butter over low heat. In a bowl, pour the sugar, almond powder, egg, butter and vanilla extract. Mix well.

    Wash your rhubarb stalks and remove the ends. To enhance the colorful gradation of this graphic rhubarb tart, it is best to leave the rhubarb stalks as is. However, if you want to peel the rhubarb stalks, you can peel the bottom of the stalks only.

    Then cut the rhubarb stalks into small diamond-shaped pieces. Cut the pieces as long as they are wide. There is no need to drain them in sugar, again to preserve the color of the rhubarb.

    Cut Rhubarb
  • ©La Cuisine de Géraldine

    Remove the dough from the refrigerator and roll it out with a rolling pin. Form a circle about 3 cm larger than your tart pan. Then place your circle of dough in the buttered and floured tart pan or lined with baking paper. Bake the sweet dough in the oven for 10 minutes.

    Pie
  • ©La Cuisine de Géraldine

    Remove the dough from the oven and let it cool for a few minutes. Spread the almond cream and place the rhubarb pieces in a geometric pattern with a gradient of colors. Bake the rhubarb tart for 30-40 minutes.

    Final_Rhubarb
  • ©La Cuisine de Géraldine

    Country Bread
    Country Bread
    PDO Poitou-Charente Butter
    PDO Poitou-Charente Butter
    See Recipe