Rhubarb tart
Nutrition per serving
Rhubarb tart: the sharp tang of rhubarb softened by a light custard, on a thin pastry base. A rustic, lightly sweetened seasonal dessert that plays on the tart contrast.
Preparation: 25 min | Cooking: 40 min | Servings: 8 | Difficulty: Easy
Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 189 kcal · 5 g protein · 23 g carbohydrate · 8 g fat
Ingredients
Method
- Cut the rhubarb into chunks and leave it to draw out its water for 30 minutes with a little sugar.
- Roll out the pastry, sprinkle with ground almonds and arrange the drained rhubarb on top.
- Mix the eggs, milk and sugar, then pour over the rhubarb.
- Bake for 40 minutes at 180°C.
Nutritional benefits
Rhubarb is very low in calories and rich in fibre and vitamin K. Its strong acidity means you can limit the added sugar. The ground almonds absorb excess liquid and provide good fats. A light seasonal dessert.
Variations and substitutions
- Rhubarb and strawberry (sweeter).
- As a crumble.
- Topped with meringue.
- Semi-wholemeal pastry.
Storage and making ahead
Keeps for 3 days in the fridge; best served warm or at room temperature.
💡 Good to know
Draw the water out of the rhubarb with sugar before baking: it releases its liquid, so the tart is not soggy and you can use less sugar.
Read also
Discover more vegetarian recipes · healthy & balanced recipes.
The foods in this recipe: pastry · rhubarb · eggs · milk · sugar.
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