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Rhubarb Tart

17/11/2023

The rhubarb tart is a delicious dessert that combines the tangy freshness of rhubarb with the sweetness of a crumbly shortcrust pastry. Here is the recipe with an Italian twist, using a classic shortcrust pastry for the base.

Ingredients

For the shortcrust pastry:

  • 250 g of type 00 flour
  • 125 g of cold butter, diced
  • 100 g of icing sugar
  • 1 large egg
  • 1 pinch of salt

For the rhubarb filling:

  • 500 g of rhubarb, cut into pieces of about 2-3 cm
  • 130 g of caster sugar
  • Grated zest of 1 lemon
  • 1 tablespoon of corn starch (cornflour)
  • 1 teaspoon of vanilla extract (or seeds from one vanilla pod)

Optional for topping:

  • Icing sugar for dusting

Preparation

  1. Shortcrust pastry: In a large bowl, mix the flour and salt. Add the cold butter and work the mixture with the fingertips until it resembles coarse sand. Incorporate the icing sugar and finally the egg, working quickly until you have a smooth and uniform dough. Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes.

  2. Meanwhile, in a saucepan, put the pieces of rhubarb with the sugar, lemon zest, corn starch, and vanilla. Cook over medium heat, stirring occasionally, until the rhubarb has softened and the mixture has thickened. Allow to cool.

  3. Preheat the oven to 180 °C.

  4. Roll out the shortcrust pastry into an even layer and line a tart pan previously greased and floured, creating a rim of at least 2 cm. Prick the bottom with a fork.

  5. Pour the rhubarb filling over the shortcrust pastry and level it.

  6. Bake the tart in the hot oven for about 30-35 minutes, or until the pastry is golden brown.

  7. Let the tart cool before dusting with icing sugar, if desired.

  8. Serve at room temperature or slightly chilled.

**### Curiosity ** Rhubarb is often considered a fruit because of its use in desserts and pies, but it is actually a vegetable. Native to Asia, it has been used for centuries in traditional Chinese medicine before becoming popular in Europe for its distinctive taste. In Italy, rhubarb is not among the most common ingredients, but it is gradually carving out its niche among cooking enthusiasts.

Rhubarb Tart