Irresistibly Tangy Rhubarb Tart Recipe for Spring Sweetness

Sweet and tart rhubarb tempts taste buds with its vibrant crimson charm.

Seasonal produce sparkles in this elegant dessert, promising a delightful culinary adventure.

Crisp pastry cradles delicate pink stalks, creating a symphony of textures and flavors.

Harvested from local gardens, these ruby-hued gems bring a touch of springtime magic to your plate.

Bakers seeking a sophisticated yet simple treat will adore this classic recipe.

Subtle sweetness balances the natural tang, making each bite a memorable experience.

Prepare to fall in love with this irresistible rhubarb masterpiece that will leave you craving more.

Top Questions About Nigella Rhubarb Tart

• What type of rhubarb works best for this tart?

Choose fresh, firm rhubarb stalks with bright colors. Look for crisp, red or pink stalks that aren’t too woody or stringy.

• Can I use frozen rhubarb instead of fresh?

Yes, but thaw and drain excess moisture first. Pat frozen rhubarb dry with paper towels to prevent a soggy tart base.

• How do I know when the tart is perfectly baked?

The crust should be golden brown and the rhubarb filling will look bubbling and slightly thickened. The edges will be set but the center might still look slightly soft.

• Is cornstarch necessary for the recipe?

Absolutely. Cornstarch helps thicken the rhubarb juices and prevents a watery filling, ensuring a firm and glossy tart texture.

What Makes Nigella Rhubarb Tart a Great Choice

• Savor Seasonal Delight: Capture the essence of spring with this vibrant rhubarb tart that showcases the tangy, colorful vegetable at its peak freshness.
• Master Baking Technique: Learn a simple yet sophisticated pastry-making process that builds confidence in creating professional-looking desserts with minimal culinary skills.
• Impress Gathering Guests: Deliver a stunning dessert that looks intricate but requires straightforward preparation, making it perfect for dinner parties or family celebrations.
• Customize with Ease: Adapt the recipe by adding different spices or topping with fresh cream, allowing personal creativity to shine through this versatile dessert.

What’s in Nigella Rhubarb Tart

• All-Purpose Flour: The foundation for creating a tender and flaky tart crust.
• Unsalted Butter: Provides rich flavor and creates a delicate, crumbly texture in the pastry.
• Salt: Enhances the overall flavor of the pastry.

• Rhubarb: A tart and vibrant vegetable that brings a tangy sweetness to the dessert.
• Cornstarch: Helps thicken the rhubarb filling and create a smooth texture.
• Ground Cinnamon: Adds warm, aromatic spice that complements the rhubarb's tartness.
• Orange Zest: Introduces a bright, citrusy note to enhance the filling's flavor.

• Demerara Sugar: Adds a crunchy, caramelized topping that provides a sweet contrast to the tart rhubarb.

Instructions for Nigella Rhubarb Tart

Step 1: Whip Up the Buttery Crust

Create a velvety pastry dough by blending flour, butter, and a pinch of salt. Work the mixture quickly with your fingertips until it resembles coarse breadcrumbs. Add just enough cold water to bring the dough together. Shape into a disk, wrap in plastic, and refrigerate for about an hour to let the butter firm up and flavors meld.

Step 2: Prepare the Tangy Rhubarb Filling

• Cornstarch
• Ground cinnamon
• Orange zest
• Sugar

Toss everything together so the rhubarb gets evenly coated with the sweet and spicy mixture.

Step 3: Shape and Fill the Tart

Roll out the chilled dough on a lightly floured surface. Transfer to a tart pan, pressing the dough into the edges. Trim any excess. Pour the rhubarb mixture into the prepared crust, spreading it evenly. Sprinkle Demerara sugar on top for a beautiful caramelized crunch.

Step 4: Bake to Golden Perfection

Slide the tart into a preheated oven. Bake until the crust turns golden brown and the rhubarb filling bubbles with excitement. The edges should look crisp and the center slightly set.

Step 5: Cool and Serve

Remove the tart from the oven and let it cool completely on a wire rack. The filling will continue to set as it cools. For the cleanest slices, refrigerate for an hour before serving. Slice and enjoy the perfect balance of buttery crust and tangy rhubarb.

Tips for Nigella Rhubarb Tart Success

• Prevent Soggy Bottoms: Blind bake the pastry shell for 10-15 minutes before adding rhubarb to ensure a crisp crust.
• Manage Rhubarb Moisture: Toss chopped rhubarb with cornstarch to absorb excess liquid and prevent a watery filling.
• Enhance Flavor Balance: Add a touch of orange zest to brighten the tart's taste and complement the rhubarb's tartness.
• Control Sweetness Level: Adjust sugar quantity based on rhubarb's natural acidity – taste the filling before baking to perfect the sweetness.
• Slice Perfectly: Let the tart cool completely and chill for at least an hour to get clean, precise cuts when serving.

Fun Twists on Nigella Rhubarb Tart

• Strawberry Rhubarb Fusion: Replace half the rhubarb with fresh strawberries for a sweeter, fruitier version that balances the tart rhubarb flavor.
• Gluten-Free Alternative: Swap traditional pastry with almond flour or gluten-free pie crust mix to accommodate dietary restrictions while maintaining a crisp base.
• Vegan Transformation: Use coconut oil instead of butter in the pastry and replace eggs with ground flaxseed to create a plant-based friendly tart that's equally delicious.
• Spiced Seasonal Remix: Add ground ginger or cardamom to the rhubarb mixture for a warming, aromatic take on the classic recipe that enhances the fruit's natural tang.

Best Matches for Nigella Rhubarb Tart

• Refresh with Rosé: Pair this tangy rhubarb tart with a chilled glass of light, crisp rosé wine, which complements the tart's bright flavors and cuts through its sweetness.
• Elevate with Vanilla Cream: Serve a dollop of rich, smooth vanilla bean ice cream alongside the tart, creating a luxurious contrast between the warm, spiced rhubarb and cool, creamy dessert.
• Boost with Earl Grey Tea: Enjoy a steaming cup of Earl Grey tea, its bergamot notes harmonizing beautifully with the cinnamon and citrus zest in the rhubarb tart, offering a sophisticated and comforting pairing.

How to Store Nigella Rhubarb Tart Well

• Store the cooled tart in an airtight container in the refrigerator for up to 3-4 days. Cover with plastic wrap or aluminum foil to prevent drying out.
• Wrap the entire tart tightly in plastic wrap, then in aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Cut individual portions, wrap each separately in plastic wrap, then place in a freezer bag. Keeps well for 2-3 weeks. Thaw at room temperature for 30 minutes.
• Warm slices in a preheated oven at 150C (300F) for 10-15 minutes. For a crisp crust, use a toaster oven or conventional oven instead of microwave.

Rhubarb Tart Recipe

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4.6 from 10 reviews

• Total Time: 55-60 minutes
• Yield: 6 1x

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Description

Rhubarb tart promises a delightful dance of sweet and tangy flavors, showcasing seasonal produce in a buttery, flaky crust. Crimson stalks nestled in a golden shell invite you to savor spring’s most elegant dessert.

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Ingredients

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Rhubarb Tart Ingredients:

Main Ingredients:

• 400 grams (14.1 ounces) rhubarb
• 200 grams (7.1 ounces) flour
• 150 grams (5.3 ounces) cold butter
• 1 large egg

Dry Ingredients:

• 50 grams (1.8 ounces) ground almonds
• 50 grams (1.8 ounces) caster sugar
• 1 tablespoon cornstarch
• 12 teaspoons cinnamon

Flavor Enhancers:

• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons Demerara sugar

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Instructions

1. Prepare the pastry dough and refrigerate for 30 minutes to firm up the butter and relax the gluten.
2. Roll out the chilled pastry on a lightly floured surface, carefully transferring it to a tart pan with a removable bottom. Return to the refrigerator for an additional 15 minutes to prevent shrinkage during baking.
3. Combine rhubarb with cornstarch, ground cinnamon, and lemon zest in a mixing bowl, ensuring the rhubarb pieces are evenly coated with the dry ingredients.
4. Spread the seasoned rhubarb mixture into the chilled pastry shell, creating an even layer that reaches the edges of the crust.
5. Generously sprinkle Demerara sugar over the top of the rhubarb, which will create a sparkling, caramelized finish when baked.
6. Place the tart in a preheated oven at 180°C (350°F) and bake for 35-40 minutes, or until the crust turns golden brown and the rhubarb becomes tender and bubbling.
7. Remove from the oven and allow the tart to cool completely at room temperature, which helps the filling set and makes slicing easier.
8. For the best texture and clean slices, refrigerate the tart for at least an hour before serving.

Notes

• Choose cold butter and handle pastry minimally to ensure a flaky, tender crust that melts in your mouth.
• Toss rhubarb gently with cornstarch to prevent excess moisture and maintain a beautifully thickened filling.
• Slice rhubarb into uniform pieces for even cooking and an attractive presentation that looks professionally made.
• Consider substituting gluten-free flour for the pastry to make this dessert accessible for those with dietary restrictions.

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 282 kcal
• Sugar: 12 g
• Sodium: 2 mg
• Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 27 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 55 mg