Rhubarb Tart

Tart/quiche pan with removable bottom

Tart/quiche pan with removable bottom

By Cat, Jun 2008 (Photo, right, from Amazon.com)

I’ve not tried this yet, because I love my Rhubarb Custard Pie so much. But Iw anted to capture it here for completeness (about rhubarb pie options), in case I would like to try it in the future.

It comes with its own tart crust, but I would prefer to use a true French pastry such as Pâte Brisée (Short or Crumb Crust), or make this as a rustic tart using a Crostata & Galette Rustic Tart Pastry.

Rhubarb Tart

This recipe is from Cork & Knife blog (1), and makes a smooth tart, like a pink lemon tart with a rhubarb flavor.  I’ve not tried it yet, but I will, most likely modifying ingredients for more healthful choices

Tart serves 10 – 12; recipe does not specify size of tart pan to use; alternately you could make it freeform as a rustic tart.

Instead of the crust recipe included below, you could use one of my European crusts that are traditional for tarts, to which you can add 1 Tbsp orange zest if you wish:

Ingredients & Equipment:

  • Crust:
  • 2 cups unbleached white flour
  • 1 Tbsp powdered sugar, preferably Unrefined Powdered Sugar: Make Your Own
  • 1 tsp unrefined sea salt
  • 1 Tbsp freshly grated orange zest
  • 1 egg
  • 1 ½ sticks butter (¾ cup) cut into ½ inch cubes
  • Filling:
  • 1 ½ cups rhubarb (chopped small)
  • 1 cup Rapadura  or white cane sugar (OR ½ tsp stevia extract powder plus 1 Tbsp honey or Grade-B maple syrup)
  • zest of 1 orange (less 1 Tbsp for crust)
  • juice of 1 orange
  • 1 egg + 1 yolk
  • 1 ½ Tbsp tapioca starch or scant 1 Tbsp Organic or non-GMO corn starch
  • 1 stick butter, melted and cooled
  • Equipment:
  • tart pan with removable bottom, as pictured at top of this post (pan size was not specified in original recipe) or baking sheet if making a rustic tart
  • large shallow bowl or marble surface
  • wax paper
  • medium bowl


  1. Crust:  (NOTE: If using a European pastry instead, follow the mixing instructions with that recipe). 
  2. Sift flour, sugar (if using) and salt onto marble surface (or into wide, shallow bowl) in a mound. Form a well in the center.  Crack an egg into the well; add cubed butter and orange zest.
  3. Working quickly with fingertips, pinch flour and butter together until the dough resembles many small pebbles of flour and butter.  Bring dough together in a ball, kneading only until it comes together (don’t over work the dough or it will be tough).
  4. Flatten ball into a 2″ thick disk; wrap in wax paper and rest in refrigerator 1 hour.
  5. Preheat oven to 400°F.
  6. Roll dough on lightly floured surface to a circle ⅓ inch thick.  Transfer to a removable-bottom tart pan, placed on a cookie sheet for easy maneuvering.  Press crust along bottom and against sides of pan.  If breaks or tears, use scraps to fill gaps.
  7. Pierce crust 5 – 6 times with fork; line the top of crust with wax paper and fill with beans.  Bake 10 minutes; remove from oven; remove beans and wax paper and let cool NOTE: If using a European pastry recipe, either rolled or pressed into pan, this pre-bake step applies. If using a rustic tart pastry, follow instructions with that recipe.
  8. Filling:
  9. Preheat oven to 325°F (or let it cool down after pre-baking crust).
  10. Grate zest of orange, then squeeze its juice. If using stevia powder, dissolve it in half the juice.
  11. Place cut rhubarb, sugar (if using) and half the juice of 1 orange into blender; blend until smooth.  Add more juice or sugar as needed, until it tastes good and is a thick-but-pourable liquid.  Transfer to mixing bowl; add egg, yolk, starch, melted butter, and honey/maple syrup (if using).  Whisk until incorporated.  Pour into tart crust.
  12. Bake 20 minutes, then increase temperature to 350°F and bake for 20 more minutes, or until filling has set and the top of the crust is golden brown.
  13. Remove from oven and let cool completely before serving.


  1. Cork & Knife recipe, corkandknife.com/2008/04/it-is-only-fitting-that.html

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