Hello friends!!
Attention!! Drum roll!!
I officially declare the rhubarb season open!!! (Cheers of joy, heartbeats, and tears of happiness in the eyes…). Today, we’re making the classic rhubarb tart!!
(Photos updated in 2026)
The return of my spring obsession?
Honestly, it’s the same every year. As soon as I spot the first rhubarb stalks at the market, I become uncontrollable.
I always leave with way too much rhubarb, telling myself, « I’ll figure out what to do with it. » And strangely… I always do!
Compote, crumble, jam, cake… but rhubarb pie truly remains my Proust’s madeleine. It’s probably the dessert that reminds me the most of the snacks at my grandparents’ house.
That slightly tangy aroma wafting from the oven… impossible to resist.
This recipe is super simple; it’s truly the classic rhubarb pie recipe. I’ll soon post a slightly more elaborate recipe, but shh… It’s a secret… 😉
Choosing your dough: a matter of taste
You can make this recipe with whichever type of dough you prefer; the combination works beautifully every time: shortcrust pastry, brisée pastry, puff pastry, or even hazelnut shortbread pastry. As many variations as there are flavor pleasures!
Which dough to choose?
Well, honestly, it all depends on your mood at the time.
With shortcrust pastry, you’ll have something very traditional and rustic. Puff pastry will yield a lighter and crispier result.
However, I must admit I have a huge weakness for hazelnut shortcrust pastry paired with rhubarb. The slightly roasted flavor of the hazelnut complements the acidity wonderfully.
By the way, if you enjoy this combination, my rhubarb and strawberry tart should please you, too.
The little twist that changes everything
Meringue… shall we discuss it?
Because, between us, a lovely layer of slightly golden meringue on a rhubarb tart instantly elevates the dessert.
Visually, it makes a stunning presentation when you place the tart in the center of the table. And above all, the sweetness of the meringue perfectly balances the natural acidity of the rhubarb.
I recommend lightly browning it with a kitchen torch or under the broiler in the oven. The flavor becomes even more indulgent.
This tart requires few ingredients, allowing the rhubarb to take center stage. Its tangy flavor will delight you. It’s an ideal dessert after a good meal—light, with just a hint of sweetness. 🙂
My secret for a rhubarb pie that everyone will love
My little extra: meringue like a lemon tart. A wonderful way to transform a classic pie into a dessert with a « wow » factor!!
You can also fill the pie crust with rhubarb compote for an even richer touch.
Rhubarb, a true return to seasonal desserts
I feel that we’ve somewhat forgotten the joy of desserts that are truly tied to the seasons. Nowadays, we can find nearly every fruit year-round. However, waiting for rhubarb to return in spring completely transforms the way we cook.
When the first shoots appear, I’m immediately inspired to bring out my favorite recipes. And then there’s that aroma in the kitchen… slightly fruity, tangy, and incredibly fresh. Honestly, it smells like spring!
Moreover, rhubarb is appealing because it remains light while being quite indulgent once cooked. It contains a lot of water and fiber, making it a perfect ingredient after the rich desserts of winter. Personally, in spring, I always crave fresher, lighter recipes. The rhubarb tart fits the bill perfectly.
And then there’s the emotional aspect. I believe we all know someone who had a massive rhubarb plant in their garden. My grandparents always did. We would go cut the stalks together and then I would watch the pie bake, eagerly anticipating snack time.
Ultimately, this very simple recipe also tells a story about seasons, memories, and the desserts we eagerly await all year long.
My little tips
Take the time to allow your rhubarb to drain with a little sugar if it’s very wet. This will prevent it from releasing too much moisture during cooking.
And above all, don’t overload the pie with sugar from the start. The slight acidity is precisely what gives this recipe its charm.
If you love very fruity desserts, add a thin layer of rhubarb compote beneath the fresh pieces. It’s simple yet incredibly delicious.
In my home, this rhubarb tart officially signals the arrival of spring. And just for that, I look forward to it every year!
The necessary utensils
A cutting board,
One paring knife,
A saucepan (if you choose the compote option),
One fine sieve,
A mixing bowl,
One bowl,
A whisk,
One rolling pin,
A 22 or 24 cm (approximately 9 or 10-inch) tart pan,
And one kitchen torch.
Shall we head to the kitchen?
The recipe, Chef!
Peel and dice the rhubarb into small cubes. Place the pieces in a mixing bowl and sprinkle with 50 g of sugar. Let sit at room temperature for 30 minutes. After this time, drain the rhubarb. Preheat your oven to 200 degrees. Roll out your dough, place it in your previously buttered mold. Place the pieces of rhubarb on the dough and bake for 15 minutes. Meanwhile, mix the whole egg, the remaining sugar, and the cream. After 15 minutes, pour the egg/sugar/cream mixture over the tart. Return to the oven for 15 minutes. At the end of cooking, let cool on a rack. You can make a meringue by whisking the egg whites with the icing sugar (added in 3 batches). Then pipe the meringue onto the cooled tart and use a blowtorch. The recipe is suitable for a mold of 24-26 cm in diameter. Can I use a different type of pastry than classic sweet pastry for this rhubarb tart? Yes, you can use sweet pastry, shortcrust pastry, puff pastry, or hazelnut sweet pastry; the combination works very well every time. How to prepare rhubarb so it releases less water in the tart? Peel the rhubarb, cut it into small cubes, sprinkle with 50 g of sugar, let it rest for 30 minutes, then drain before placing it on the pastry. At what temperature and how long should the rhubarb tart be baked? Bake the tart for 15 minutes at 200 degrees with the rhubarb alone, then another 15 minutes after adding the egg, sugar, and cream mixture, adjusting according to your oven. How to turn this rhubarb tart into a more spectacular dessert? You can poach a meringue on the cooled tart and then use a torch on it, like with a lemon tart, for a 'wow' effect. How to avoid the mistake on the amount of sugar to use in the recipe? Use 50 g of sugar to draw out the rhubarb at the beginning, then the rest of the sugar indicated in the recipe is mixed with the egg and cream for the second part of the preparation. Can this rhubarb tart recipe be adapted with other fruits? Yes, one reader makes it with currants or nectarines while keeping exactly the same base recipe, and the result is very delicious. How to make the tart even more indulgent without meringue? You can fill the pastry base with a rhubarb compote before placing the pieces on top, to enhance the fruity and generous side. Is this tart very sweet or rather light at the end of the meal? The tart remains not very sweet with a fine and light taste; the tartness of the rhubarb is highlighted while maintaining a good balance with the sugar.Rhubarb Tart
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