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Recipe Category / Pies and Tarts

Rhubarb tart

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

Rhubarb tart


For the dough

  • In a bowl add the flour, icing sugar, salt, and the ice-cold butter cut into cubes.
  • Wear gloves, crumble the mixture with your hands and break down the butter until the flour becomes yellow like wet sand. Attention! You have to wear gloves so that the butter does not melt!
  • Add the egg, the ice-cold water, and mix until the mixture thickens and you have an elastic dough.
  • Cut the dough in half and wrap the 2 pieces with plastic wrap. Refrigerate half of the dough to rest for 1 hour, and the other half, store it in the freezer for future use.
  • Remove from the refrigerator and allow 10 minutes for the dough to start softening.
  • Preheat the oven to 160ο C (320ο F) set to fan.
  • Spread a piece of parchment paper onto your working surface and dust it with a little flour.
  • With a rolling pin, roll out the frozen dough and place it onto the parchment paper.
  • Dust it with flour, cover it with another piece of parchment paper, and roll it out well with the rolling pin.
  • If the parchment paper creases, add more flour and keep rolling out with the rolling pin.
  • Remove the parchment paper, wrap the dough around the rolling pin, and transfer into a buttered and floured 24 cm springform pan.
  • Press the dough well with your hands, so that it sticks to the sides.
  • Cut the dough all around so that it has a 2 cm height. You can make cookies with the remaining dough.
  • With a fork, prick the dough’s base on several spots.
  • Spread plastic wrap and add legumes as pie weights, so that your tart won’t rise.
  • Fold the plastic wrap’s edges inwards and bake for 20 minutes.
  • Remove from the oven, take out the pie weights, and put it again in the oven, for 15 minutes. Attention! You cannot cook the legumes that you used as pie weights. You can only use them again as pie weights for your tarts.
  • Remove from the oven, spread the whole surface of the tart with the egg wash and bake for 3 more minutes, until golden.
  • Remove from the oven and allow 10-20 minutes for your tart to cool.

For the filling

  • Increase the oven’s temperature to 180o C (350o F) set to fan.
  • In a mixer’s bowl add the powdered almonds, the butter, the sugar, the salt, and beat with the whisk attachment at medium speed for 2-3 minutes, until homogenized.
  • Add the yolks, the heavy cream, and keep beating for 2 minutes.
  • Spread the filling over the tart.
  • Cut the rhubarb into 2 cm diamonds so that they fit together and cover the whole surface of the tart.
  • Place the tart, along with the springform pan, onto a baking sheet and bake in the oven for 30-35 minutes.
  • Remove from the oven and set it onto a rack to cool well.
  • Serve.


Cut the green leaves of the rhubarb and throw them away. They must not be consumed.

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Nutrition information per portion

Calories (kcal)
34 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
63 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
110 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
21 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
30 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
22 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
18 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
3 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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