
Rhubarb tart. My first memory of rhubarb is having a strawberry rhubarb pie. I feel that this is the most common introduction for children to rhubarb. It is tart, children don't love that, how do we make it more appealing? We shove it into a pie with strawberries (delicious) with a lot of sugar (perfect), and a flakey and delicious crust (we have now hit the child jackpot).
Once my life in Richmond began and I started experimenting with baking, I remember my first rhubarb season and I thought "you know what, it is time to give rhubarb another go". I may have been inspired by Molly Yeh's love of rhubarb as she worked with it a significant amount, and has her own rhubarb patch.
Galettes were my first attempt. Strawberry rhubarb galettes with thyme became a regular summer recipe. I love it still and often if I make it will give it to my neighbors (as I do with most of my baked goods - so Josh and I don't consume everything. Which can be difficult!).
Why a Rhubarb Tart?
I have a couple of accounts on instagram that I have followed for many years for inspiration. When I really started to bake, one of the pages that stuck out to me (as she had gluten free variations on some of her recipes) was Wife Mama Foodie. She has a beautiful picture and recipe for a rhubarb tart and I was mesmerized by how she placed the rhubarb atop the tart. She is the inspiration for the tart. I just had to perfect a gluten free crust recipe before I could proceed. I am happy to report that I have!
What will you need for this rhubarb tart recipe?
I use this crust for all of my tart recipes. You can see my recipe for pear and frangipane tart here.
For the crust:
- 1 cup superfine brown rice flour
- ½ tablespoon psyllium husk
- 2 tablespoon tapioca starch
- ¼ teaspoon salt
- 2 tablespoon potato starch
- ½ cup unsalted butter ( 8 tbsp- cold and diced)
- 4-5 tablespoon water (ice cold or cold being best)
For the filling:
- ½ cup (1 stick or 8 tbsp) unsalted butter- room temperature
- 1 egg
- ½ cup almond flour (this is the same thing as almond meal- it works just as well)
- One large egg
- 1 teaspoon tapioca starch
- ½ cup sugar
- 1 teaspoon almond extract
Topping:
- 2-3 stalks of rhubarb
How do you make it?
What I love the most about this recipe is how easy it is to make. Honestly, for how yummy this dessert is, it really does not get much easier than this.
To make your crust:
You will need a food processor for this
- Add your rice flour, psyllium husk, salt, tapioca starch, potato starch, and pulse a few times.
- You are going to want to cut your butter up into cubes. I like to quarter mine as it make it easier to pulse.
- Add your butter to your food processor and pulse a few times. You want the butter to still be visible and be around the size of a pea.
- Now, one tablespoon at a time, while you are pulsing your dough, add your water. Once you have added 3 tablespoons, you should see it start to look really crumbly. After 4 tablespoons, it should start to form a ball of dough. If it does not do this with 4 tablespoons, add 1 more and that will do the trick.
- Remove your dough from the food processor and cover in plastic wrap (or an eco-friendly alternative) and flatten into a disc. You will want to then cover it completely and place in the fridge for 1 to 2 hours.
- Once the dough has properly chilled, you will need two pieces of parchment paper. Place the disc between them and begin to roll out your dough to the necessary size of your tart pan. Place the dough into the tart pan, and if you have excess dough hanging off the side of the tart pan, use your rolling pin to roll over the tart pan, It will force the dough to cut off where you want it to.
- Push the dough so that it properly fits into the cracks of you pan. If you have any place that is cracking or has torn, take a piece of the excess dough and just push it on in there.
- Place your tart back into the fridge for twenty minutes and in the mean time make your filling.
To make the filling:
- Take your butter and sugar and cream them together using your beater attachment in your standing mixer. Let this mix for 3-5 minutes and allow it to really come together. If you need to scrape down the sides, do so.
- Add the rest of your ingredients; egg, almond flour, almond extract, and tapioca starch and allow it to mix for 3-5 minutes.
- While this is mixing, turn your oven to 350°F.
- If you have not chopped up your rhubarb stalks, do so now.
Putting it all together:
- Remove your tart shell from the fridge.
- Add your frangipane (the almond mixture) to the tart shell. If you need to, use a spatula to smooth everything out. You want to make sure that you have an even amount of frangipane throughout the entire tart.
- Place your rhubarb on top in the design you want.
- Place your tart in the oven. You are going to bake your tart for 1 hour or until your crust and frangipane filling are a nice golden color.
- Once it is done baking, you will remove from the oven and transfer your tart to a wire rack. Allow it to cool completely.
- I think the best thing for this tart is to then put it in the fridge over night to allow everything to really sit and settle. If you cannot possibly wait, you can go ahead and eat it once it has cooled. If you attempt to cut into it while the tart is still hot, the crust will be more crumbly.
Why should you make this rhubarb tart recipe?
It is honestly so easy to make and it is delicious. The tart from the rhubarb and sweet from the frangipane. It is sure to please everyone in your family and give your kids a change to be introduced to rhubarb in a new way!
Rhubarb Tart
Ingredients
For the crust:
- 1 cup superfine brown rice flour
- ½ tablespoon psyllium husk
- 2 tablespoon tapioca starch
- ¼ teaspoon salt
- 2 tablespoon potato starch
- ½ cup unsalted butter 8 tbsp- cold and diced
- 4-5 tablespoon water ice cold or cold being best
For the filling:
- ½ cup 1 stick or 8 tablespoon unsalted butter- room temperature
- 1 egg
- ½ cup almond flour this is the same thing as almond meal- it works just as well
- One large egg
- 1 teaspoon tapioca starch
- ½ cup sugar
- 1 teaspoon almond extract
Topping:
- 2-3 stalks of rhubarb
Instructions
- To make your crust:You will need a food processor for this
- Add your rice flour, psyllium husk, salt, tapioca starch, potato starch, and pulse a few times.
- You are going to want to cut your butter up into cubes. I like to quarter mine as it make it easier to pulse.
- Add your butter to your food processor and pulse a few times. You want the butter to still be visible and be around the size of a pea.
- Now, one tablespoon at a time, while you are pulsing your dough, add your water. Once you have added 3 tablespoons, you should see it start to look really crumbly. After 4 tablespoons, it should start to form a ball of dough. If it does not do this with 4 tablespoons, add 1 more and that will do the trick.
- Remove your dough from the food processor and cover in plastic wrap (or an eco-friendly alternative) and flatten into a disc. You will want to then cover it completely and place in the fridge for 1 to 2 hours.
- Once the dough has properly chilled, you will need two pieces of parchment paper. Place the disc between them and begin to roll out your dough to the necessary size of your tart pan. Place the dough into the tart pan, and if you have excess dough hanging off the side of the tart pan, use your rolling pin to roll over the tart pan, It will force the dough to cut off where you want it to.
- Push the dough so that it properly fits into the cracks of you pan. If you have any place that is cracking or has torn, take a piece of the excess dough and just push it on in there.
- Place your tart back into the fridge for twenty minutes and in the mean time make your filling.
To make the filling:
- Take your butter and sugar and cream them together using your beater attachment in your standing mixer. Let this mix for 3-5 minutes and allow it to really come together. If you need to scrape down the sides, do so.
- Add the rest of your ingredients; egg, almond flour, almond extract, and tapioca starch and allow it to mix for 3-5 minutes.
- While this is mixing, turn your oven to 350°F.
- If you have not chopped up your rhubarb stalks, do so now.
Putting it all together:
- Remove your tart shell from the fridge.
- Add your frangipane (the almond mixture) to the tart shell. If you need to, use a spatula to smooth everything out. You want to make sure that you have an even amount of frangipane throughout the entire tart.
- Place your rhubarb on top in the design you want.
- Place your tart in the oven. You are going to bake your tart for 1 hour or until your crust and frangipane filling are a nice golden color.
- Once it is done baking, you will remove from the oven and transfer your tart to a wire rack. Allow it to cool completely.
- I think the best thing for this tart is to then put it in the fridge over night to allow everything to really sit and settle. If you cannot possibly wait, you can go ahead and eat it once it has cooled. If you attempt to cut into it while the tart is still hot, the crust will be more crumbly.
Dianna Wilson Sirkovsky says
Bring on the rhubarb!!