Rhubarb & Cream Tart Recipe

Name: Rhubarb & Cream Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Dough; 2 cups Flour; 8 tablespoons cold butter; 1/2 teaspoon baking powder; 1/8 cup brown sugar; 4-6 tablespoons water; For the Filling; 1/3 cup flour; 1/2 cup brown sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon caradamom; 2 cups rhubarb in one inch pieces; 2 cups quartered strawberries; 1 cup heavy cream; 2 egg yolks

Servings: persons

For the Dough
2 cups Flour
8 tablespoons cold butter
1/2 teaspoon baking powder
1/8 cup brown sugar
4-6 tablespoons water
For the Filling
1/3 cup flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon caradamom
2 cups rhubarb in one inch pieces
2 cups quartered strawberries
1 cup heavy cream
2 egg yolks

1
Preheat the oven to 350F. Meanwhile, pulse together the flour, butter, baking powder, and sugar in a food processor. Drizzle water into the mixture until it comes together and can be formed into a ball of dough.
2
Next, press the dough into a 10? sprinform pan, coming up the sides just over an inch. I like the edge to be a little uneven - it looks rustic and charming once it is baked. Plus, it's much easier. Refrigerate until needed.
3
In a small bowl, whisk together the flour, brown sugar, cardamom, and cinnamon. In a measuring cup whisk the cream together with the egg yolks.
4
Add chopped strawberries and rhubarb to a large bowl and toss with flour mixture until fully coated. It will look frostbitten.
5
Add the strawberry/rhubarb mixture to the tart and pour the cream/egg yolk mixture over the top. Bake 30-35 minutes or until the cream is set and the fruit is cooked.
6
Serving suggestions: This tart is as good room temperature as it is cold, although cold is probably more traditional. If you *do* eat it warm, you are probably required to eat it with vanilla ice cream. :)

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the Dough, 2 cups Flour, 8 tablespoons cold butter, 1/2 teaspoon baking powder, and more.

Yes, Rhubarb & Cream Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb & Cream Tart

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