Spring Rhubarb Tart

This simple yet elegant Spring Rhubarb Tart is a celebration of rhubarb season in tart form. It all begins with a crisp, buttery short crust filled with dreamy vanilla pastry cream. Roasted rhubarb takes centre stage as the irresistibly tart and tangy top layer, making this the perfect dessert for spring and summer gatherings.

If you enjoy simple roasted rhubarb topped with custard, my Strawberry Rhubarb Muffins, or any of my other rhubarb recipes, you’re going to love this sweet celebration of Spring rhubarb.

Rhubarb Tart

I can never pass up the opportunity to showcase the pucker power of rhubarb. While I love pairing it with strawberries, it also has enough incredible flavour to go solo. If you have ever dipped a stalk of rhubarb and sugar, you already know.

Raw rhubarb stalks can be tough and stringy, but magic happens when they’re roasted. They soften up, release their fabulous juices, and become quite enjoyable over ice cream, under custard, or in baking. For this recipe, they are paired with vanilla pastry cream in a mouthwatering tart.

This is the rhubarb tart of your dreams. It features a tender yet crisp short crust pastry and creamy yet light vanilla scented pastry cream which contrasts perfectly with the tart rhubarb. Though it may look complicated, I have broken the recipe down into very achievable steps. I’m here to guide you every step of the way!

Ingredients for Rhubarb Tart

For this recipe you’ll need a 10 x 4-inch rectangular tart pan with a removable bottom, measuring cups and spoons, parchment paper, a baking tray, a whisk, a saucepan, a wooden spoon, a pastry cutter, plastic wrap, and various mixing bowls.

• Butter
• Powdered Sugar
• Eggs
• All-purpose Flour
• Salt
• Granulated Sugar
• Cornstarch
• Milk
• Vanilla Extract
• Rhubarb
• Oranges

Use unsalted butter and adjust with salt in the pastry recipe. For this recipe, you’ll use egg yolks only so feel free to use the white to make a quick meringue or reserve them for another use.

Powdered or Confectioner’s sugar is used in the pastry recipe while granulated sugar works best for the pastry cream and roasted rhubarb. The pastry cream is made with milk thickened with egg yolks, flour, and cornstarch. It is flavoured with vanilla extract.

Roasting the rhubarb in sugar and orange juice adds to the overall flavour of the tart and gives the rhubarb a beautiful shine.

How to Make a Rhubarb Tart

For simplicity, I have broken down this dessert recipe into stages. Since, it the pastry cream needs to be room temperature before you pipe it into the pastry crust, we’ll start there.

The Vanilla Pastry Cream

To make the vanilla pastry cream, whisk the egg yolks and granulated sugar together in a mixing bowl. Next, add 1 tablespoon all-purpose flour and 1 tablespoon cornstarch then mix until the paste is completely smooth. Stir in the vanilla extract until it’s fully incorporated.

In a small saucepan, bring the milk to a bare simmer over medium heat until it is almost boiling. Temper the egg yolks by drizzling a slow stream of the hot milk into the egg mixture while whisking constantly to prevent the eggs from scrambling.

Pour the entire mixture back into the saucepan and cook over medium heat, stirring continuously with a whisk or wooden spoon, until it thickens into a thick pastry cream.

Transfer the cream to a clean bowl, press a layer of plastic wrap directly onto the surface to prevent a skin from forming, and let it cool completely.

The Short Crust Pastry

Next we’ll make and pre-bake the short crust pastry shell. To begin, whisk the flour, powdered sugar and a pinch of salt together in a medium bowl. Add the cold, cubed butter to the dry ingredients then use your fingertips or a pastry cutter to rub the butter into the flour until it resembles a crumbly sand texture.

Add the egg yolk and quickly knead the mixture together until a smooth dough forms—do not overwork it.

Roll the dough out into a rectangle or oblong round then press it gently into the bottom and sides of the tart pan. Trim away any excess dough from the edges then prick the bottom of the crust all over with a fork. Place the pan in the refrigerator to chill for at least 1 hour.

Preheat oven to 375°F (190°C). Reduce the temperature to 320°F (160°C) and bake the chilled tart shell for about 30 minutes until it is cooked through and lightly golden. Set aside to cool completely.

Roast the Rhubarb

Next comes the easy part! To roast the rhubarb, increase the oven heat back to 375°F (190°C). In a wide baking dish, toss the cut rhubarb pieces with the sugar and freshly squeezed orange juice.

Bake for 10–20 minutes until the rhubarb pieces are tender when pierced with a fork but still strictly hold their geometric shape.

Remove from the oven and allow the rhubarb to cool completely. Drain and save the leftover syrup from the bottom of the dish to use in the glaze.

Assemble the Tart

To assemble the tart, place vanilla pastry cream in a piping bag and pipe in a smooth, even layer across the bottom of the cooled tart shell. Carefully arrange the roasted rhubarb pieces on top of the cream in desired geometric pattern.

Use a pastry brush to gently coat the top of the rhubarb with the reserved syrup for a beautiful, glossy shine. Chill the assembled tart in the refrigerator for at least 1 hour before slicing and serving. Store leftover tart in an airtight container in the fridge for 1-2 days.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Spring Rhubarb Tart recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!