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Rhubarb Tart

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Jaws will drop when you serve your guests this gorgeous rhubarb dessert!  Thin slices of tart, seasonal rhubarb top a sweet almond frangipane filling, nestled into a buttery shortbread crust.  It’s as delicious as it is beautiful! 

Gorgeous Rhubarb Tart with almond frangipane filling and buttery shortbread crust.

For the life of me, I can’t be sure if I thought of this myself or saw it somewhere.  I swear, I look at so many genius food ideas every day, I can’t even keep it straight!

I do know that last year, Sprinkle Bakes covered a cake in thin ribbons of poached rhubarb and my jaw hit the floor.

I get so excited about rhubarb every year.  I think my family thinks I’m nuts.  But I only just discovered it a few years ago and I feel like I need to make up for all those sad years where there was no rhubarb in my life!

If you’ve never had it, it’s the loveliest pink-y red color, with stalks like celery, but a flavor that reminds me more of a tart apple.  It comes into grocery stores in spring, and if you blink you could easily miss it.  This is why I get a little crazed every year around this time.  Once it’s gone you won’t see it again for a full year.

This past weekend we were in the Hudson River Valley visiting my in-laws.  We hit a farmers market while we were there, and lo and behold they were selling big rhubarb plants in pots.  We snatched one up in a heartbeat, so from now on I know I’ll have rhubarb to play with every spring 😉

Gorgeous Rhubarb Tart with almond frangipane filling and buttery shortbread crust.

Yes, I play with my food.  This tart was an especially fun little project.  I completed it in a couple hours, maybe less, but I’m not even gonna pretend this isn’t fussy.  This is the very definition of fussy food- so if you’ve got zero patience for those kind of shenanigans, it’s probably not for you.  But if you are artsy-fartsy and good with your hands and you just want to floor everyone in the best possible way, give this a go.  I bet you’ll really enjoy it.

Start by slicing the rhubarb stalks, long-ways, on a mandolin slicer.  I think this would work well with a veggie peeler too though.  Make the slices about 1/16-inch thick and then poach them in simmering sugar water for a minute, just until they’re soft enough to work with.  Mine were like very al dente pasta almost.  Then, just lay them out on a sheet of parchment in a lattice pattern.  First, line them up horizontally, tight close together with the sides touching.  Then, flip up every other strip and lay another ribbon cross-wise.  Keep working in this way until the sheet of lattice-woven rhubarb is big enough to cover the whole top of your tart.

Gorgeous Rhubarb Tart with almond frangipane filling and buttery shortbread crust.

The crust is simple enough; you make it in the food processor and it only takes about 20 minutes total active time to mix it up, roll it out, and place it in the tart pan.

I decided to go with a frangipane filling, just for something different.  It’s mostly ground almonds, sugar, eggs, and brown butter, baked in the shell, but  the complex flavor you get from the rum, vanilla bean, and lemon is really nice!  You could also go with a pastry cream filling, as a nut-free option, and I think it would be equally delish!

Gorgeous Rhubarb Tart with almond frangipane filling and buttery shortbread crust.

 

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Rhubarb Tart

Jaws will drop when you serve your guests this gorgeous rhubarb dessert! Thin slices of tart, seasonal rhubarb top a sweet almond frangipane filling, nestled into a buttery shortbread crust. It's as delicious as it is beautiful!


Ingredients

    For the Shortbread Crust

    • 1 1/4 cups all-purpose flour
    • 2/3 cup powdered sugar
    • 1/4 teaspoon kosher salt
    • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
    • 1 egg yolk
    • 1 tablespoon heavy cream
    • 1/2 teaspoon vanilla bean paste (extract can be substituted)

    For the Frangipane Filling

    • 1 tablespoon unsalted butter
    • 3/4 cups almond meal
    • 1/3 cup granulated sugar
    • 1 large egg
    • 1 tablespoon dark rum
    • 1/2 teaspoon vanilla bean paste (extract can be substituted)
    • 1/2 teaspoon lemon zest
    • 1/4 teaspoon almond extract
    • a pinch of kosher salt

    For the Rhubarb Lattice Topping

    • 8-10 stalks fresh rhubarb
    • 1 cup water
    • 1/2 cup granulated sugar

    Instructions

    1. To make the Shortbread Crust:

      1. Place the flour, powdered sugar, and salt in the bowl of a food processor and pulse to combine.  Add the butter, and process until the mixture resembles coarse meal.

      2. Combine the egg, cream, and vanilla in a small bowl and add to the flour/butter mixture, while running the machine.  Continue to process until the dough comes together into a ball.

      3. Wrap the dough in plastic wrap and chill in the refrigerator for a minimum of 30 minutes.

      4. Preheat the oven to 375 degrees F.  Roll the dough to a thickness of about 3/16-inch.  Place it in the tart pan, trimming away any excess.  Line with foil and ceramic pie weights or dried beans.  Bake for 15 minutes or until just beginning to turn golden.

      To make the Frangipane Filling:

      1. Place the butter in a small pan and cook over medium heat until nutty-brown.  Set aside to cool slightly.

      2. Place the almond meal, sugar, egg, rum, vanilla, zest, almond extract, and salt in a bowl and stir to combine.  Mix in the browned butter, and transfer the mixture to the partially baked tart shell.  Bake for an additional 30 minutes, or until golden brown and set.  Cool completely and top with rhubarb lattice.

      To make the Rhubarb Lattice Topping:

      1. Using a mandolin slicer or vegetable peeler, slice the rhubarb long-ways to a thickness of about 1/16-inch.

      2. Place the water and sugar in a pot and bring to a boil.  Reduce to a bare simmer, and add 4 or 5 slices of rhubarb.  Cook until slightly softened, then drain on paper towels.  Repeat, until all the rhubarb is cooked.  Reserve the remaining syrup.

      3. Line up slices of cooked rhubarb side-by-side on a sheet of parchment.  Fold alternating slices up, and place perpendicular slices over, in a lattice pattern.  Repeat until the sheet of lattice is big enough to cover the entire top of the tart.

      4. Flip the sheet onto the top of the cooled tart, and peel the parchment away.  Trim off any overhang with kitchen shears.  Using a silicone pastry brush, dab the remaining poaching liquid over the lattice to glaze.

    by

    Recipe Notes

    This can also be made in a 9 1/2-inch diameter round tart pan.  You will need to double the Frangipane Filling quantities, but the crust and topping recipes would remain the same.

    ©

    Nutrition Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 3243kcal Calories from fat 1460
    % Daily Value
    Total Fat 162g249%
    Saturated Fat 75g375%
    Transfat 4g
    Cholesterol 627mg209%
    Sodium 946mg39%
    Carbohydrate 406g135%
    Dietary Fiber 22g88%
    Sugars 254g
    Protein 50g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories2000
    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g

    Gorgeous Rhubarb Tart with almond frangipane filling and buttery shortbread crust.

    Once everything’s filled, baked, and cooled, you just flip that rhubarb lattice sheet on top, peel off the parchment, and trim the excess away with kitchen shears.  Brush the leftover poaching liquid on top to give it a shiny pink glaze, and put on your most gracious smile, because lots of oohs and ahs are coming your way!

    A few useful tools you may need for this recipe: 

    This post includes affiliate sales links.

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    Comments

    1. Such a pretty pink tart Allie, I adore rhubarb and would LOVE a plant in our garden. For a moment, those little slivers of rhubarb reminded me of seafood sticks, but just for a moment 😉 Laura@ Baking in Pyjamas

      Reply

    3. Allie!!!! I can’t even deal with this. It’s stunning. My jaw definitely did drop! Have a fabulous weekend, luv! XO

      Reply

    5. Allie, this is amazing! So much detail in this tart and it looks incredible! I think you’ve out done yourself :). You should definitely take the weekend off, you deserve it! 🙂

      Reply

    9. My jaw dropped when I saw the pics, what a stunning presentation. I ate a lot of rhubarb growing up in England so this is my kind of dessert. Stunning and delicious.

      Reply

    12. Oh my, this tart is stunning. I’ve never had rhubarb. I think I was afraid of it for one reason or another. I need to go look for a stalk because this tart is too gorgeous not to make!

      Reply

    13. This is gorgeous, girl! The lattice work is beautiful, I never would have thought to have done that with rhubarb. I’m so glad it’s finally growing season for it here in Maine, I love the stuff!

      Reply

    16. HOLY GORGEOUSNESS. Even if you had seen this somewhere else, your spin on it is absolutely stunning. Mercy … Allie, I may or may not be mind blown right now! 🙂 I’m not artsy with food unless I’ve set aside the time specifically for it. Then it’s really fun 🙂 This would be a super awesome project now that school is over! Pinning!

      Reply

    25. This is so pretty! I’m amazed. Rhubarb is one of my favorites too! The filling sounds delicious.

      Reply

    26. I can attest, my jaw certainly dropped! It’s funny, I immediately thought of Sprinkle Bakes’ mousse cake upon seeing this. Must read too many food blogs lol 😛 Love the rhubarb + almond flavor, sounds great!

      Reply

    27. Oh Allie!! I just love this tart and I love you style! Your bakes look always stunning and I’m sure they are delis as well! I will run now to buy mu rhubarb and prepare this lovely tart! Thanks for sharing 🙂 Happy baking :*

      Reply

    28. You mentioned that you go crazy when rhubarb hits the store because it’s such a short season. A couple things: Rhubarb loses nothing when chopped and frozen, and doesn’t need blanching. Second: it’s ridiculously easy to grow – just dig a root and shove it in the ground. MAKE SURE it’s where you want it, ’cause it’s difficult to kill. Oh, and a third thing: it produces from spring til fall, you can use it fresh all year. And fourthy: it’s a beautiful large decorative plant that doesn’t spread. Ahh, the miraculous rhubarb, don’t limit yourself to a short season!

      I have to try this lattice. A classy presentation for a seriously underrated fruit. (or vegetable, technically)

      Reply

      • Thanks so much for all the great growing tips Charlotte! I’m not much when it comes to gardening, but I’ve got my plant in the ground now, so I’m hoping for lots of luck and lots of rhubarb over the coming months!

        Reply

    32. Truly, my jaw hit the floor as well. I saw this first in my email from you, then again on Page 1 of Foodgawker. And both times, I was stunned. The beautiful pinkish hue from the rhubarb reminds me of that ribbon candy, you know the kind that is sort of twisted up? Anyway. This tart is too gorgeous for words, and certainly too gorgeous for my poor descriptions and rambling. Nicely done, Allie! Pinning!

      Reply

    33. Really??! Oh my goodness … this is such a beautiful tart, words fail me! You could sell this as art. Oh wait, you sort of are .. 😉
      You really should publish a baking book full of all your stunning recipes, Allie. I would certainly find a place for it on my coffee table!

      Reply

    35. There is no denying the beauty of those beautiful variations of pink in the rhubarb lattice! Since Spring means Strawberry-Rhubarb Pie in my family….I’m brainstorming how to make it work!? BTW….the long rectangular tart pan is the perfect vehicle for your lattice! Thank you for the great pictures and the inspiration!

      Reply

      • Thanks so much Joy! Strawberry Rhubarb is my absolute favorite kind of pie. I think this would work really well with a circular tart or pie too, I just trimmed the excess off with kitchen shears. Thanks for the awesome feedback; hope you’re enjoying the long weekend 🙂

        Reply

    37. Seriously Allie, this is AMAZING!! I love your filling choice. I feel like it balances out the tartness of the rhubarb perfectly. I can be a gluten for fussiness and I do consider myself a little artsy-fartsy (lol, I love that you used that adjective), so this is right up my ally. Love everything about this! Pinned 🙂

      Reply

    38. Just freaking gorgeous!! That’s all. I finally got some rhubarb this weekend and cannot wait to start enjoying it!

      Reply

    41. Oh my gosh!!! This is seriously a masterpiece! I am in love with the idea of using the rhubarb to make a lattice woven top! So beautiful and creative! Seriously no words can describe how amazing this dessert is! Love it!!!

      Reply

    45. Oh my goodness, this is so beautiful! I’ve made rhubarb tarts before, but I’m amazed at the pretty pink, perfectly latticed top. Also, rhubarb + almond frangipane sounds divine.

      Reply

    48. Love this! I adore rhubarb and try to make as much as I can with it during its short season. I pinned this and will be made soon. 🙂

      Reply

    50. I absolutely love rhubarb and so seldom have the opportunity to enjoy it. This looks awesome! Do you think there’s any chance this would grow in the hot Caribbean? I have been coming across all kinds of rhubarb things lately, and really miss it!

      Reply

      • Gosh I wonder??? Around here in the northeastern part of the US, it usually comes into stores and farmers markets in early spring, but we’ve been growing it all summer and it’s looking really good right about now! We planted ours in full sun, summers here are usually in the 80’s-90’s, so I would think it might work for you too! Definitely worth googling 😉 Thanks so much for reading Cathy!

        Reply

    52. This tart is so gorgeous! When I saw the photo I was immediately stunned aand my jaw dropped! It’s so clever, congratulations! And thanks for sharing it 🙂

      Reply

    53. Stunning! What are your thoughts on making parts of it ahead. Do you think you could do everything except the rhubarb topping, hold it over night and then add the lattice? Air-tight?

      Reply

      • Thank you Alex! I absolutely think it’s a great idea and I would do just as you said. You can create the lattice on a sheet of plastic wrap, cover it tightly, refrigerate, and then just lay it over the tart before serving. I used my kitchen shears to trim away the excess. I hope that helps! Good luck and enjoy!

        Reply

    54. The BIG question is, when slicing it, does the whole thing unravel? I’m worried about how to not to have the stringy rhubarb being very difficult to slice

      Reply

      • Hey Simone! It’s a little trickier to slice than the average tart, I’ll be honest. When I took the pics, I actually first cut the rhubarb lattice with kitchen shears and then sliced down through the filling and crust with a regular knife. I got clean slices that way, and because the rhubarb lattice was coated in a sticky glaze, it stayed together pretty well. Hope that helps!

        Reply

    55. What size is your baking pan? And how many servings would you say this is?
      The tart looks so fancy! Can’t wait to make it 🙂 I was looking for something to impress my coworkers with, and this seems like the perfect tart for that!

      Reply

    56. It was delicious!!

      Not as pretty as your version (I used a round springform pan 23 cm in diameter), but it was very tasty!
      I think I baked the filling a tad too long as it was a bit on the dry side, but, as I said, the taste was great 🙂

      Thanks for a great recipe

      Reply

    58. How exactly do you flip the rhubarb onto the tarte without it falling apart? This is the part I’m having trouble with

      Reply

      • Hey Nicki! When I made it, it stuck pretty well to the parchment paper. I just laid out the lattice on the paper and then flipped it right onto the tart. It may have shifted a little but not too much. I was able to fine tune it once it was on there. Hope that helps!

        Reply

    59. Hi! This looks amazing! I was wondering though do you think I can replace the flour and sugar with Shortbread Shortbread cookie crumbs and then follow the rest of the dough recipe? I have a bunch of cookies I need to use up and this looked too good to pass up! Thanks, Catrina

      Reply

    60. Hi Allie,

      I loved your photos so I tried to recreate the recipe. The rhubarb turned out to be green more than pink. How did you get these gorgeous pink hues?

      Thank you.

      Reply

      • Hey Lili! Rhubarb comes in all sorts of color variations. The rhubarb we grow in our garden tends to be very green, but if I buy it at the grocery store down the street it’s often a deep ruby-red. Whatever color rhubarb you start with is what you’ll also end up with in the end. Hope that’s helpful!

        Reply

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