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A perfectly baked rhubarb tart with a golden crust

Rustic Rhubarb Tart with Buttery Flaky Crust

This delicious rustic rhubarb tart features a simple, buttery, and flaky crust that perfectly complements the tart rhubarb filling, creating a delightful dessert that is both visually appealing and incredibly flavorful.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 350 kcal

Equipment

  • Large bowl
  • Pastry blender or your fingers
  • Plastic wrap
  • Rolling pin
  • Baking sheet
  • Parchment paper
  • Wire rack

Ingredients
  

For the Crust

  • 2 cups all-purpose flour
  • 1 cup unsalted butter, very cold and cut into 1/2-inch cubes
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 4-6 tablespoons ice water

For the Filling

  • 4 cups rhubarb, trimmed and cut into 1/2-inch pieces
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 egg, beaten (for egg wash)

For Serving (optional)

  • vanilla ice cream or whipped cream for serving

Instructions
 

Prepare the Crust

  • Combine flour, sugar, and salt in a large bowl, then cut in the cold butter until the mixture resembles coarse meal with pea-sized butter pieces.
  • Gradually add ice water, mixing until the dough just comes together, form it into a disc, wrap in plastic, and chill for at least 30 minutes.

Prepare the Filling

  • In a large bowl, combine the rhubarb, sugar, cornstarch, lemon zest, and vanilla extract, mixing gently until the rhubarb is evenly coated.

Assemble the Tart

  • On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
  • Carefully transfer the dough to a baking sheet lined with parchment paper, then pile the rhubarb mixture in the center, leaving a 2-inch border.
  • Fold the edges of the dough over the rhubarb filling, pleating as needed.
  • Brush the crust with the beaten egg wash and sprinkle with a tablespoon of sugar, if desired.

Bake the Tart

  • Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the rhubarb is tender.
  • Let the tart cool on a wire rack before serving.

Notes

Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.