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3.67 from 3 votes
Rhubarb Tart
Prep Time
1 hr
Cook Time
45 mins
Chill Time
30 mins
Total Time
2 hrs 15 mins
 

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!


Course: Dessert
Cuisine: American
Keyword: Rhubarb, Tart
Servings: 8 servings
Calories: 393 kcal
Ingredients
For the Shortbread Crust
For the Frangipane Filling
For the Rhubarb Lattice Topping
Instructions
To make the shortbread crust
  1. Place the flour, powdered sugar, and salt in the bowl of a food processor and pulse to combine.  
  2. Add the butter, and process until the mixture resembles coarse meal.
  3. Combine the egg, cream, and vanilla in a small bowl and add to the flour/butter mixture, while running the machine.  

  4. Continue to process until the dough comes together into a ball.

  5. Wrap the dough in plastic wrap and chill in the refrigerator for a minimum of 30 minutes.
  6. Preheat the oven to 375 degrees F.  
  7. Roll the dough to a thickness of about 3/16-inch.  
  8. Place it in the tart pan, trimming away any excess.  
  9. Line with foil and ceramic pie weights or dried beans.  
  10. 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.  
  3. Mix in the browned butter, and transfer the mixture to the partially baked tart shell.  
  4. Bake for an additional 30 minutes, or until golden brown and set.  
  5. 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.  
  3. 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.
  4. 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.
  5. Flip the sheet onto the top of the cooled tart, and peel the parchment away.  Trim off any overhang with kitchen shears.  
  6. Using a silicone pastry brush, dab the remaining poaching liquid over the lattice to glaze.
Recipe Notes

For help with how to arrange the lattice pattern, check out this post: How to Make a Lattice Pie Crust.

For more info on the crust, click here: Perfect Tart Crust Recipe.

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.

©Baking a Moment

Nutrition Facts
Rhubarb Tart
Amount Per Serving
Calories 393 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Cholesterol 81mg27%
Sodium 122mg5%
Potassium 28mg1%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 31g34%
Protein 5g10%
Vitamin A 490IU10%
Vitamin C 0.2mg0%
Calcium 34mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.