The Best Rhubarb Tart Recipe: A Simple, Seasonal Dessert

Embrace the vibrant flavor of rhubarb in this delightful and easy-to-make rhubarb tart.

The buttery crust complements the tangy rhubarb filling, making it a perfect springtime dessert.

Whether you’re a rhubarb aficionado or new to this seasonal treat, this recipe is sure to become a favorite.

So, gather your ingredients and start baking!

Preparation time: 20 minutes
Cooking time: 50 minutes
Yield: 8 servings

Ingredients:

• 2 cups chopped rhubarb
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 9-inch pie crust, unbaked
• Whipped cream or vanilla ice cream, for serving (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the chopped rhubarb, sugar, cornstarch, salt, and cinnamon. Stir until the rhubarb is evenly coated.
3. Add the beaten egg and vanilla extract to the rhubarb mixture. Stir until well combined.
4. Place the pie crust in a 9-inch tart pan. Press the crust firmly against the sides and bottom of the pan. Trim any excess crust.
5. Pour the rhubarb mixture into the prepared pie crust, spreading it evenly.
6. Bake the tart in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling has set.
7. Allow the tart to cool completely before slicing. Serve with whipped cream or vanilla ice cream, if desired.

Tips and Tricks:

• If your rhubarb is very tart, you can increase the sugar to 1 and 1/4 cups.
• For a more decorative touch, you can create a lattice top with pie crust strips.
• If the crust begins to brown too quickly, you can cover the edges with aluminum foil or a pie crust shield.

Nutritional Information:

Substitution Options:

• For a gluten-free option, use a gluten-free pie crust.
• You can replace the granulated sugar with coconut sugar or another natural sweetener for a healthier alternative.

Wine or Beverage Pairings:

A chilled glass of Moscato d’Asti or a sparkling white wine would be a refreshing complement to the tangy flavors of the rhubarb tart. For a non-alcoholic option, try a sparkling lemonade or ginger ale.