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A perfectly baked rhubarb tart with a golden crust

Rustic Rhubarb Tart with Buttery Flaky Crust

This rustic rhubarb tart features a tender, tangy rhubarb filling nestled in a golden, buttery, and flaky crust. Perfect for a spring or summer dessert, it's simple to make and bursting with fresh flavor.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 250 g all-purpose flour
  • 125 g unsalted butter, chilled and cubed
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
  • 4-6 tbsp ice water
For the Filling
  • 500 g rhubarb, trimmed and chopped into 1-inch pieces
  • 100-150 g granulated sugar depending on rhubarb tartness
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
For Finishing
  • 1 egg, beaten
  • 2 tbsp turbinado sugar (optional)

Equipment

  • Large bowl
  • Pastry blender or fingertips
  • Rolling pin
  • Baking sheet
  • Parchment paper
  • Wire rack

Method
 

Make the Crust
  1. Combine flour, sugar, and salt in a large bowl, then cut in the chilled butter using a pastry blender or your fingertips until crumbly.
Form the Dough
  1. Gradually add ice water, mixing until the dough just comes together, then flatten into a disc, wrap, and chill for at least 30 minutes.
Prepare the Filling
  1. In a bowl, gently toss the chopped rhubarb with granulated sugar, cornstarch, lemon juice, and vanilla extract until well combined.
Assemble the Tart
  1. Roll out the chilled dough into a 12-14 inch circle on a floured surface, then transfer it to a baking sheet lined with parchment paper.
Fill the Tart
  1. Spoon the rhubarb mixture onto the center of the dough, leaving a 2-inch border, then fold the edges of the dough over the filling, pleating as you go.
Bake the Tart
  1. Brush the crust with beaten egg, sprinkle with turbinado sugar if desired, and bake at 200°C (400°F) for 45-55 minutes until the crust is golden and the filling is bubbly.
Cool and Serve
  1. Allow the tart to cool completely on a wire rack before slicing and serving, optionally with a scoop of vanilla ice cream.

Notes

Adjust sugar in the filling based on the tartness of your rhubarb and your personal preference. For an extra golden crust, brush with an egg wash before baking. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.