Rhubarb Tart

Rhubarb Tart

Rhubarb Tart - a great spring and summer treat to make for a crowd.

Recipe Credits

Chef Amy Eubanks
Prep time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour


  • Rhubarb Compote
  • 2 cups fresh rhubarb, peeled, 1-inch dice
  • 1 orange, zested and juiced
  • 1/2 vanilla bean, split lengthwise and scraped
  • 5 ounces sugar (about ¾ cup plus 1 tbsp.)
  • 2 tablespoons cornstarch
  • 1 tablespoon ginger, fresh, finely chopped
  • Almond Crumble
  • 1/3 cup almond flour
  • 1/3 cup sugar
  • 3 ounces Butter, unsalted, chilled, diced
  • 1/4 cup flour
  • Tart Dough
  • 1 cup Butter, unsalted, chilled, diced
  • 1/4 cup sugar
  • 1 egg
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt


Rhubarb Compote
  1. Combine all ingredients in a heavy medium-size saucepan.
  2. Simmer over medium heat for 10 minutes; or until tender, stirring frequently.
  3. Allow mixture to cool. Set aside.
Almond Crumble
  1. Combine all the ingredients in a mixing bowl fitted with a paddle attachment.
  2. Mix until just combined. Set aside.
Tart Dough
  1. Preheat oven to 375°F.
  2. Combine all ingredients in mixing bowl and blend until mixture resembles coarse meal.
  3. Gather dough into a ball, wrap in plastic and let rest refrigerated for 30 minutes.
  4. Using a rolling pin, roll out the dough to ¼ -inch thickness and press into tart tins; chill for 15 minutes
  5. Pre-bake the tart shells for 15 minutes.
  6. Fill each tart shell evenly with the rhubarb compote. Evenly top with almond crumble; return tarts to the oven and bake an additional 15 minutes.
  7. Remove from the oven and cool to room temperature.
  8. Serve each tart topped with a scoop of mint ice cream and a fresh mint sprig, if desired.