Recipe for: Gluten-Free Rhubarb Tart (Polish-Modern) - photo 1
← Recipes

Recipe for: Gluten-Free Rhubarb Tart (Polish-Modern)

Desserts Gluten-free cuisine Regional Cuisine of Poland 60 min Medium 6 wyświetleń ~37.60 PLN * - (0)
Rate:
(0)
Start Cooking

Description

A delicate tart with seasonal rhubarb, prepared on a gluten-free crumbly base made from millet and rice flour. The combination of slightly tart rhubarb with creamy cream and subtle sweetness of sugar creates a contrast of textures: crumbly crust, moist aromatic filling, and crunchy almond flakes as an optional finishing touch. This is a modern take on a Polish spring dessert — perfect for an afternoon gathering, tea time, or a festive table. Serve slightly chilled, with a spoonful of thick natural yogurt or vanilla ice cream; it looks impressive on the plate thanks to the pink pieces of rhubarb and the golden crust.

Ingredients Used

Ingredients (14)

Servings:
8
  • Millet flour 200 g
  • Rice flour 50 g
  • Butter 100 g
  • Chicken egg 2 szt. (~120 g)
  • Powdered sugar 60 g
  • Baking powder 4 g
  • Rhubarb 600 g
  • Sugar 90 g
  • Cornstarch 20 g
  • 30% heavy cream 150 g
  • Lemon 0.1 szt. (~10 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Vanilla sugar 8 g
💰 Szacowany koszt dania: ~37.60 PLN (4.70 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the ingredients: measure the flour, powdered sugar, baking powder, and salt into a large bowl. Sift everything together to remove lumps and evenly distribute the baking powder.

Ingredients: millet flour, Rice flour, Powdered sugar, Baking powder, Salt
Use a large metal or glass bowl and a sieve for sifting. Sifting improves the texture of the dough and prevents lumps.
2

Cut the cold butter into cubes (about 1 cm). Add it to the flour and rub it in with your fingers or use a pastry cutter until the mixture resembles coarse crumbs (the size of a pea). Work quickly so that the butter doesn't melt.

Ingredients: Butter
Use a knife and cutting board for the butter or a pastry cutter; you can also use a food processor on pulse. Do not hold the butter in your hands for too long to prevent it from softening.
3

Add 60 g of beaten egg (1 egg) to the mixture and quickly knead the dough with a spatula or your hands. If the mixture is too dry, add one tablespoon of cold water at a time until the dough comes together. Shape into a flat disk, wrap in plastic wrap, and chill in the refrigerator for 25-30 minutes.

Use a wooden spoon or your hands to knead the dough; if you don't have a scale, 1 egg = about 60 g. Chilling makes rolling easier and prevents the dough from shrinking during baking.

Filling

4

Prepare the rhubarb: peel it (if the skin is tough) and cut the stalks into 2 cm pieces. Place in a medium skillet along with 90 g of sugar and grated lemon zest. Heat over medium heat, stirring occasionally, until the rhubarb releases its juice and starts to soften (6-8 minutes).

Ingredients: Rhubarb, Sugar, Lemon
Use a pan with a diameter of 24-26 cm with a thick bottom to distribute heat evenly. The rhubarb should be soft, but the pieces must not completely fall apart — they should hold their shape.
5

In a small bowl, mix 20 g of cornstarch with 30 ml of cold water (it should be a smooth paste). When the rhubarb starts to soften, pour in the starch mixture and stir vigorously for 1-2 minutes until the sauce thickens slightly. Remove from heat and let cool to lukewarm temperature (about 15 minutes).

Ingredients: Cornstarch
Use a whisk or spoon to disperse the starch in cold water to avoid lumps. If the filling is too thin after cooling, you can add a bit more starch dissolved in cold water.

Assembly and Baking

6

Preheat the oven to 200°C (top-bottom). Take the chilled dough out, roll it out between two sheets of parchment paper to a thickness of 3-4 mm in a shape a few centimeters larger than the mold. Gently transfer it to a 24 cm diameter mold, press down the bottom and edges, and remove the excess dough. Prick the bottom with a fork in several places.

Ingredients: millet flour, Rice flour, Butter
Use a 24 cm springform pan or a tart pan; parchment paper will make it easier to transfer. If the dough cracks, gently push it together with your fingers — do not knead for too long.
7

Line the bottom of the tart with baking paper and blind bake (with ceramic beads, dry peas, or rice). Place in the oven and bake for 12-15 minutes, until the edges are lightly golden and firmly shaped. Remove the weights and paper, and bake for another 5 minutes to slightly set the bottom.

For the weights, you can use special ceramic balls or dry peas. Blind baking prevents the bottom from getting soggy due to the moist filling. The best form is a tart pan with a depth of 3 cm.
8

In a bowl, mix the cooled rhubarb with 150 g of heavy cream and 60 g of beaten egg (1 egg). If you are using vanilla sugar, add it now. The mixture should be smooth and slightly liquid.

Ingredients: Rhubarb, Vanilla sugar
Use a whisk to thoroughly mix the egg into the cream. The mixture should not be hot — adding hot rhubarb will cause the cream to curdle; make sure the filling is lukewarm.
9

Pour the filling onto the lightly baked base and smooth it out. If you are using almond flakes, sprinkle them evenly on top. Place in an oven preheated to 180°C and bake for 20-25 minutes until the filling is slightly set — the center may be slightly gelatinous, but not liquid.

Ingredients: Almond flakes
The best is a low-edged tart pan to bake the tart evenly. When the top starts to brown too much, cover it with aluminum foil for the last 5-10 minutes.

Decoration

10

After baking, remove the tart and let it cool in the pan for at least 45-60 minutes — the filling will set as it cools. Once cooled, gently remove from the pan and before serving, you can sift a little powdered sugar on top.

Ingredients: Powdered sugar
Use a knife to separate the edge of the tart from the pan, then gently remove the springform ring. Cutting into a warm tart will cause the filling to smear.

Serving

11

Serve the tart slightly chilled (at room temperature or slightly cool) with a spoonful of natural yogurt or a scoop of vanilla ice cream. Cut with a sharp knife dipped in hot water and wiped before each cut.

Use a wide spatula to serve the pieces to avoid damaging the thin base. It looks best with a sprig of mint or small leaves of lemon balm.

Fun Fact

💡

Rhubarb, popular in Polish cuisine in spring, has been used in desserts for centuries due to its intense tartness; in the past, it was used in both sweet and savory dishes.

Best for

podwieczorek majówka spotkanie z przyjaciółmi wiosenne przyjęcie

Tips

🍽️ Serving

Serve the tart after it has cooled — the flavors meld together best then. It pairs well with sour natural yogurt, a dollop of cream, or vanilla ice cream. Cut with a sharp, long knife, dipping it in hot water and wiping it before each cut.

🥡 Storage

Store in the refrigerator for up to 3 days, covered with foil or in an airtight container. It tastes best on the second day. To reheat, place a piece in the oven preheated to 150°C for a few minutes to restore the crispiness of the bottom.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Rice flour pancakes with summer strawberry-rhubarb filling 40 min

Rice flour pancakes with summer strawberry...

Vegetarian Dishes
Duck Soup with Cherries and Dumplings 120 min

Duck Soup with Cherries and Dumplings

Regional Cuisine of Poland
Pasta casserole with meat and spring vegetables 45 min

Pasta casserole with meat and spring veget...

Main Dishes
Velvety Cold Lemon Dessert with a Hint of White Chocolate 45 min

Velvety Cold Lemon Dessert with a Hint of ...

Desserts
Herb and Garlic Roasted Potatoes 45 min

Herb and Garlic Roasted Potatoes

Main Dishes
Beef Zrazy Stuffed with Buckwheat Groats 90 min

Beef Zrazy Stuffed with Buckwheat Groats

Main Dishes

Recipe Categories

Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Gluten-free cuisine
Gluten-free cuisine

Gluten-free cuisine is the answer to the needs of people with celiac disease and gluten intolerance. Our recipes use flours: rice, corn, buckwheat, almond, and coconut. Gluten-free bread that tastes like traditional - breads, rolls, baguettes, and focaccias. Pasta made from rice, buckwheat, and c...

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama