Rhubarb Tart

Nov 3, 2026 · By VanillaGoods

Baking Pies tarts Vanilla: Extract Medium

A classic rhubarb tart: a crisp sweet butter crust holding tart rhubarb stalks cooked with sugar and orange zest until jammy. The color turns a soft rosy pink. Makes 8 slices in about 2 hr 40 min.

Prep 40 min

Cook 60 min

Cooling 1 hr

Total 2 hr 40 min

Yield 8 slices

Ingredients

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slices

1 ⅔ cups (200 g)all-purpose flour
7 tbsp (50 g)powdered sugar
1 pinch (1 g)fine salt, for the pastry
½ cup (115 g)unsalted butter, cold, cubed
1 (18 g)egg yolk
1 ½ tbsp (20 ml)ice water
1 ¼ lb (600 g)rhubarb stalks, trimmed, cut into 1/2-inch pieces, stalks only, never leaves
¾ cup (150 g)granulated sugar
3 tbsp (25 g)cornstarch
1 ½ tsp (3 g)orange zest
½ tsp (3 ml)vanilla extract
1 pinchfine salt, for the filling
1 (50 g)egg, beaten, for brushing
2 ½ tsp (10 g)coarse sugar

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Instructions

Pulse the flour, powdered sugar and salt with the cold butter in a food processor until crumbly. Add the yolk and ice water and pulse until it just clumps. Press into a disk, wrap and chill 1 hour.
Roll the dough out to 12 inches and fit into a 9-inch tart pan with a removable bottom. Trim the edge, prick the base and freeze 15 minutes.
Heat the oven to 375 F (190 C). Line the shell with parchment and weights and bake 18 minutes, remove the weights and bake 8 to 10 minutes more until pale gold. Cool slightly.
Toss the rhubarb with the sugar, cornstarch, zest, vanilla and salt. Let it stand 15 minutes until syrupy.
Cook the rhubarb mixture in a saucepan over medium heat for 6 to 8 minutes, stirring gently, until the juices thicken and the pieces are tender but still hold their shape. Cool 10 minutes.
Spoon the filling into the shell, brush the pastry edge with egg and sprinkle with coarse sugar.
Bake 20 to 25 minutes at 375 F, until the filling bubbles at the center and the edge is golden. Cool completely in the pan before slicing.

Tips

Use only the red or pink stalks; rhubarb leaves are poisonous.
Pre-cooking the filling keeps the crust crisp.
Chilled pastry gives clean edges and less shrinking.
Good with lightly whipped cream or vanilla ice cream.

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Recipe FAQ

How long does it take to make rhubarb tart?

Plan on 40 minutes of prep and 1 hour of cooking, plus 1 hour to chill. The recipe makes 8 slices.

How should I store rhubarb tart?

Refrigerate, covered, up to 3 days. Serve at room temperature.

Can I make rhubarb tart ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 0.5 tsp vanilla extract (3 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with lightly whipped cream or vanilla ice cream.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

341 Calories / serving

13.2g Fat

51.7g Carbs

4.5g Protein

27.2g Sugar

Whole recipe (8 servings): ~2728 cal · 106g fat · 414g carbs · 36g protein · 218g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.