Old-Fashioned Rhubarb Tart (Grandma’s Recipe Style)
This delightful Old-Fashioned Rhubarb Tart, a recipe straight from Grandma's kitchen, features a sweet and tangy rhubarb filling encased in a flaky, buttery crust. It's a perfect dessert for spring, bringing a taste of nostalgia with every bite.
Equipment
- large bowl
- pastry blender or fork
- pie plate (9-inch)
- rolling pin
- wire rack
Ingredients
For the Crust
- 2 1/2 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 1/2 cup ice water
- 1 tablespoon sugar
- 1/2 teaspoon salt
For the Filling
- 4 cups rhubarb, trimmed and chopped
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour (or cornstarch for gluten-free)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
For an Egg Wash (Optional)
- 1 egg yolk
- 1 tablespoon milk or water
Instructions
Prepare the Crust
- Combine flour, sugar, and salt in a large bowl, then cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until a dough forms, then divide in half, flatten into discs, wrap, and chill for 30 minutes.
Prepare the Filling
- In a large bowl, combine the chopped rhubarb with granulated sugar, flour, egg, vanilla extract, and lemon zest, mixing well.
- Roll out one dough disc and carefully place it into a 9-inch pie plate, trimming any excess and crimping the edges.
Assemble and Bake
- Pour the rhubarb filling into the prepared crust.
- Roll out the second dough disc and either place it over the filling, cut into strips for a lattice top, or create decorative shapes.
- If desired, brush the top crust with an egg wash for a golden sheen.
- Bake at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is bubbly and tender.
- Allow the tart to cool completely on a wire rack before serving to allow the filling to set.
Notes
For extra flavor, sprinkle a little cinnamon or nutmeg into the rhubarb filling. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.