Rhubarb Tart
This delightful Rhubarb Tart is easy to make and perfectly balances sweet and tangy flavors, making it a wonderful dessert for any occasion.
Ingredients
Tart Filling
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup unsalted butter dotted on top of the filling
Crust
- 1 piece pie crust (store-bought or homemade)
- 1 egg for egg wash, optional to brush the edges for a golden finish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the chopped rhubarb, sugar, cornstarch, vanilla extract, and salt. Stir until everything is coated well.
- Roll out the pie crust and place it in a tart pan, ensuring it fits snugly.
- Pour the rhubarb mixture into the crust, making sure it’s evenly spread out.
- Dot the filling with butter.
- If desired, brush the edges of the crust with beaten egg for a golden finish.
Baking
- Bake for 40-45 minutes until the filling is bubbly and the crust is golden brown.
- Let it cool before serving.
Notes
Pairs perfectly with vanilla ice cream or whipped cream. Store leftovers covered in the fridge for up to three days. Reheat in the oven at 350°F (175°C) for best texture.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 37gProtein: 2gFat: 11gSaturated Fat: 7gSodium: 90mgFiber: 2gSugar: 20g
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