Rhubarb Ginger Tart Recipe

Name: Rhubarb Ginger Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1/4 teaspoon table salt; 2/3 teaspoon sugar; 1/3 cup olive oil; 1 1/2 tablespoons whole milk; 1 tablespoon finely chopped crystallized ginger; 3/8 cup sugar; 1 tablespoon all purpose flour; 1 teaspoon ground ginger; 1 pinch table salt; 1 tablespoon cold butter, unsalted; 1/2 pound rhubarb

Servings: persons

1 cup all purpose flour
1/4 teaspoon table salt
2/3 teaspoon sugar
1/3 cup olive oil
1 1/2 tablespoons whole milk
1 tablespoon finely chopped crystallized ginger
3/8 cup sugar
1 tablespoon all purpose flour
1 teaspoon ground ginger
1 pinch table salt
1 tablespoon cold butter, unsalted
1/2 pound rhubarb

1
["Heat oven to 425 degrees F.
2
In a medium mixing bowl, stir together the 1 cup flour, 1/4 tsp salt, and 2/3 tsp sugar. Make a well in the middle and add the olive oil and milk. Using a fork, mix until there are no more dry spots.
3
Transfer dough to tart pan, and press it evenly across the bottom and up the sides. There will be just enough dough to cover a 11x35cm pan, so keep pressing.
4
Sprinkle the chopped crystallized ginger over the dough.", "Reuse the dough bowl, and stir together 3/8 cup sugar, 1 tbsp flour, 1 tsp ground ginger, a pinch of salt. Use your fingers to rub the butter in until well combined and the whole thing feels evenly sandy.", "Cut up the rhubarb and arrange in the tart pan however you like. I did a herringbone pattern, but anything goes here.
5
Sprinkle the topping evenly over the rhubarb.
6
Bake for 25 minutes, until the filling the bubbly and crust is tanned. Serve whenever it's no longer hot enough to burn. It's good when slightly warm, when chilled in the fridge, and anywhere in between."]

408

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 12 ingredients. The key ingredients include: 1 cup all purpose flour, 1/4 teaspoon table salt, 2/3 teaspoon sugar, 1/3 cup olive oil, and more.

Yes, Rhubarb Ginger 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 Ginger Tart

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