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Rhubarb Crumble Tart

Desserts Regional Cuisine of Poland Cakes and Bakes 60 min Medium 43 wyświetleń ~45.66 PLN - (0)
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Description

Classic Polish tart with tart rhubarb and buttery crumble. The shortcrust pastry provides a delicate, slightly crunchy base, while the rhubarb filling is enhanced with a bit of sugar, lemon zest, and thickened with potato flour to prevent the juices from softening the bottom. The crumble adds a contrast of textures — it is buttery and fine, with an option to add oats for a rustic character. The tart is perfect as a dessert for afternoon coffee, at a garden party, or on a spring holiday table; serve it slightly warm with a scoop of vanilla ice cream or a dollop of sour cream to balance the sweetness. In the recipe, you will find detailed instructions on making the dough, preparing the rhubarb, creating the crumble, and the proper baking time — all described step by step for someone making a tart for the first time.

Ingredients Used

Ingredients (10)

Servings:
8
  • Wheat flour 350 g
  • Butter 205 g
  • Sugar 210 g
  • Chicken egg 1 szt. (~60 g)
  • Rhubarb 800 g
  • Potato flour 20 g
  • Lemon 0.1 szt. (~10 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • ✨ Opcjonalne
  • Oat flakes 30 g
  • Vanilla sugar 8 g
💰 Szacowany koszt dania: ~45.66 PLN (5.71 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the ingredients: take the butter out of the fridge 10-15 minutes before use so that it is cold but not hard. Sift the flour into a large bowl. Add 50 g of sugar and 1 g of salt. Cut the butter into small pieces and distribute evenly over the flour.

Ingredients: Wheat flour, Butter, Sugar, Salt
Use a large metal or glass bowl and a sharp knife to cut the butter. Too soft butter will make the dough greasy and soft.
2

Rub the butter with the flour using your fingers or a pastry cutter: take a piece of butter and rub it between your fingers with the flour until the mixture resembles coarse crumbs (it should be cool and dry to the touch). This takes about 2-3 minutes by hand.

Ingredients: Wheat flour, Butter
Use a pastry cutter if you have one; if you're kneading by hand, work quickly so the butter doesn't get too warm. Do not knead like yeast dough — the goal is to leave small chunks of butter.
3

Make a well in the center of the crumble, crack in the egg (60 g) and add 1-2 tablespoons of cold water if the dough seems too dry. Quickly mix the center part with a fork, then gently knead with your hands into a compact, smooth ball — this should take about 1-2 minutes. The dough does not need to be very elastic; stop kneading when the ingredients are combined.

Ingredients: Wheat flour, Butter
Use a wooden spoon or your hands. If you don't have a microwave, the water should be ice cold. Don't knead for too long — the dough will be tough after baking.
4

Flatten the ball of dough into a disc, wrap it in plastic wrap, and place it in the refrigerator for at least 30 minutes. Chilled dough will be easier to roll out and will yield a flaky crust.

Ingredients: Wheat flour, Butter
Use the refrigerator or a cool place. If you're in a hurry, 15-20 minutes in the freezer will speed up the process, but don't leave it too long (the dough will harden).

Rhubarb filling

5

Wash the rhubarb, trim off the tough ends, and peel any fibrous bits. Cut the stalks into pieces about 2 cm long. In a large bowl, mix the chopped rhubarb with 80 g of sugar, 20 g of potato flour, and the grated zest of a lemon (use about 10 g of zest). If you are using vanilla sugar (optional), add it now.

Ingredients: Rhubarb, Sugar, Potato flour, Lemon, Vanilla sugar
Use a sharp knife and a cutting board. The potato starch should be mixed evenly — you can first mix it with sugar to prevent lumps.

Shaping the base

6

Preheat the oven to 180°C (top-bottom). Take the chilled dough, roll it out on a lightly floured surface into a circle with a diameter of about 32 cm. Carefully transfer it to a tart pan with a removable bottom, 24-26 cm in diameter, press it against the edges, and trim the excess. Prick the bottom of the dough evenly with a fork so that steam can escape during baking.

Ingredients: Wheat flour
Use a rolling pin and a lightly floured countertop. If the dough is sticky, chill it for 5-10 minutes. A mold of 24-26 cm is best; if you have a larger one, the base will be thinner.

Crumble

7

Prepare the crumble: in a bowl, combine 100 g of wheat flour with 80 g of sugar and 1 g of salt. Add 80 g of cold butter cut into small pieces and rub it with your fingers until uneven clumps form. If you want to add oats, mix in 30 g now (optional). The crumble should be grainy, not smooth.

Ingredients: Wheat flour, Sugar, Butter, Oat flakes, Salt
Use a knife to cut the butter and quickly rub the butter into the flour with your fingers. If the mixture becomes too soft, place it in the fridge for 10 minutes.

Assembly of the tart

8

Evenly spread the rhubarb mixture over the prepared base. Make sure the juices and potato starch coat the pieces of rhubarb well. Sprinkle the crumble on top to cover the rhubarb with an even thick layer (about 3-5 mm).

Ingredients: Rhubarb, Potato flour, Sugar, Oat flakes, Butter
Use a large spoon to scoop the filling and your hands or a spoon to evenly spread the crumble. Additionally, you can add oats for decoration and texture (if optional).

Baking and Serving

9

Place the tart in the preheated oven on the middle rack and bake at 180°C for 35-45 minutes. Bake until the crumble is golden and the filling is bubbling at the edges (check the color and degree of browning after 35 minutes). Once baked, remove the tart and let it cool on a rack for at least 30 minutes — the filling will thicken as it cools.

Ingredients: Rhubarb, Butter, Sugar
The best is a cooling rack so the bottom doesn't get soggy from steam. If the top crumble starts to brown too much, cover/loosen the aluminum foil on top.
10

Serve the tart slightly warm or at room temperature. It pairs well with a scoop of vanilla ice cream, a dollop of sour cream, or fresh mint. When cutting the tart, use a sharp, thin knife; let the knife cut through the crumble in one confident motion.

Ingredients: Rhubarb, Lemon
A cake spatula and dessert plates will be useful for serving. The tart cuts better when it is slightly chilled — fresh, hot filling may spill out.

Fun Fact

💡

Rhubarb has been cultivated in Poland since the 18th century, initially as a medicinal plant. In Polish cuisine, it quickly gained popularity as an ingredient in spring desserts — its tartness perfectly balances sweet additions.

Best for

podwieczorek przyjęcie wiosenne święta wiosenne piknik

Tips

🍽️ Serving

Serve the tart slightly warm with a scoop of vanilla ice cream or a spoonful of sour cream. Dust with a little powdered sugar just before serving for a nice visual effect. If you like, prepare a vanilla sauce and drizzle it over the portion.

🥡 Storage

Store the tart in the refrigerator for up to 3 days, covered with plastic wrap. To reheat, place it in an oven preheated to 160°C for 8-10 minutes, until the crumble regains its crunch. Do not freeze with the crumble — after thawing, the crumble may become rubbery; it's better to freeze portions of the filling separately.

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