Rhubarb tart with delicate cream frosting - photo 1
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Rhubarb tart with delicate cream frosting

Desserts Cakes and Bakes 60 min Medium 12 wyświetleń ~34.39 PLN * - (0)
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Description

A modern Polish rhubarb tart that combines the fresh, tangy energy of spring rhubarb with a buttery, crumbly base and a delicate cream filling. A perfect dish for a May afternoon — impressive yet achievable even for beginners. The crumbly pastry provides a pleasant texture, the rhubarb delivers a distinct tartness, and the cream filling softens the flavor, making the tart juicy. Serve slightly chilled, with a sprig of mint or a scoop of vanilla ice cream. It looks great on a rectangular platter or a classic cake plate; perfect for family gatherings and spring parties.

Ingredients Used

Ingredients (11)

Servings:
8
  • Wheat flour 250 g
  • Butter 150 g
  • Sugar 180 g
  • Chicken egg 2 szt. (~120 g)
  • Baking powder 8 g
  • Rhubarb 500 g
  • Cornstarch 20 g
  • 18% cream 150 ml
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Powdered sugar 30 g
  • Mint 10 g
💰 Szacowany koszt dania: ~34.39 PLN (4.30 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the ingredients and tools: weigh 250 g of flour, 150 g of diced butter, 100 g of sugar (set aside the rest for the filling/crumble), 1 g of salt, and 8 g of baking powder. The chilled butter should be firm — place it in the fridge for 10–15 minutes if it has softened. Prepare a large bowl, a grater for the butter or a pastry cutter, a rolling pin, and a tart pan with a diameter of 24–26 cm (preferably with a removable bottom).

Ingredients: Wheat flour, Butter, Sugar, Salt, Baking powder
Use a pastry cutter or two knives if you don't have a food processor. Keep the ingredients cold — warm butter will make the dough soft and sticky.
2

Quickly combine the flour, salt, baking powder, and 100 g of sugar in a large bowl. Add the chilled butter and rub it in with your fingers or use a pastry cutter until the mixture resembles coarse crumbs (the size of pea grains). If you are using a food processor, pulse in short bursts — 6–8 short pulses will be enough. The mixture should have an uneven texture with visible pieces of butter — this ensures flakiness after baking.

Ingredients: Wheat flour, Butter, Sugar, Salt, Baking powder
Do not mash the butter too much — small lumps of butter are desirable. If the butter becomes more like a paste, place the bowl in the fridge for 10 minutes and continue.
3

Add the beaten egg (120 g) to the mixture and quickly knead with a fork or by hand until the ingredients come together into a cohesive mass. If the dough is too dry, add a tablespoon of cold water (up to 15 ml). Form a flat disk, wrap it in plastic wrap, and place it in the refrigerator for 20–30 minutes — until the dough hardens and is easy to roll out.

Ingredients: Wheat flour
Use plastic wrap or a bowl with a lid. Do not knead longer than necessary — excessive kneading develops gluten and will make the dough tough.

Preparing the mold

4

Take the dough out of the fridge. Sprinkle the countertop with a little flour (a few grams) and roll out the dough to a thickness of about 3–4 mm. Roll from the center outward, occasionally turning the dough a quarter turn to maintain an even shape. Transfer the dough to a mold with a diameter of 24–26 cm, gently press it against the edges, and trim the excess with a knife. Prick the bottom with a fork in several places to avoid bubbles.

Ingredients: Wheat flour
It's best to transfer the dough using a rolling pin or by wrapping it around the pin. If it cracks, press the pieces of dough together and smooth it out with your fingers. A tart pan with a removable bottom makes it much easier to take the tart out.

Blind baking the crust

5

Preheat the oven to 180°C (top-bottom). Line the bottom of the pan with parchment paper, weighing it down with ceramic balls or dry beans/rice (about 200–300 g). Bake for 12–15 minutes, until the edges start to brown slightly. Remove from the oven, take out the weights and paper, and bake for an additional 5–7 minutes to finish the base and make it dry (it should be matte and slightly golden).

Ingredients: Wheat flour, Butter
Use paper and weights for the so-called 'blind bake'. Check the color of the edges — if they brown quickly, reduce the temperature by 10°C.

Filling

6

Prepare the rhubarb: wash it, trim the ends, and cut it into pieces 1–2 cm long. Place 500 g of rhubarb in a bowl, add 80 g of sugar (taken from the total amount) and 20 g of cornstarch. Gently mix so that each piece has a thin layer of sugar and starch. Set aside for 10–15 minutes — the rhubarb will release juice, and the starch will start to bind the liquid.

Ingredients: Rhubarb, Sugar, Cornstarch
Cutting into even pieces helps with even baking. If the rhubarb is very sour, you can add an additional 10–20 g of sugar to the mixture.
7

In a small bowl, mix 150 ml of 18% cream with 20 g of sugar (remaining sugar) — whisk until the sugar dissolves. The cream should be liquid and smooth; do not whip it stiff. Pour this cream over the tart along with the rhubarb, so that after baking it is delicate and slightly set.

Ingredients: 18% cream, Sugar
Make sure the cream is neither too thin nor too thick. If the cream is thick, thin it out with a spoonful of milk. Do not use sour cream — it may curdle.

Assembly

8

On the pre-baked and slightly cooled base, evenly sprinkle the prepared rhubarb along with its juice. Pour the prepared cream mixture over it, ensuring it fills the spaces between the pieces of rhubarb. If you want a crumble: set aside about 50 g of flour, 50 g of butter, and 50 g of sugar before preparing the cake; rub them together with your fingers until they form crumbs and sprinkle over the tart before baking (Additionally, you can add crumble to enhance the texture).

Ingredients: Rhubarb, 18% cream, Sugar, Wheat flour, Butter
Spread the rhubarb evenly — too large clusters can result in uneven baking. Add the crumble just before the final baking to prevent it from burning.

Baking

9

Place the tart in an oven preheated to 180°C and bake for 25–30 minutes. Keep an eye on it: the filling should set (slightly springy to the touch), the edges of the crust should be golden, and the rhubarb should be soft but not falling apart. If the crumble browns too quickly, cover it with a thin strip of aluminum foil.

Ingredients: Rhubarb, Wheat flour, Butter, 18% cream
Use the term 'test' to check – the top of the cream should not be liquid. If the center is still very liquid after the baking time, extend the baking by 5–10 minutes.

Cooling and Serving

10

Remove the tart from the oven and set it on a rack to cool completely (at least 30 minutes). When the tart is lukewarm or chilled, optionally dust with 30 g of powdered sugar and decorate with fresh mint leaves (10 g). Cut only after it has cooled — a warm tart may crumble.

Ingredients: Powdered sugar, mint
Use a sharp knife soaked in warm water (wipe and dry before slicing) to get clean slices. Additionally, you can serve a scoop of vanilla ice cream alongside the portion.

Fun Fact

💡

Rhubarb, although today associated with desserts, was historically used in Polish cuisine for both sweet and savory dishes. Its intense tartness perfectly balances the sweetness and richness of flaky pastries.

Best for

Wiosenne przyjęcie Popołudniowe ciasto do kawy Święta rodzinne wiosenne

Tips

🍽️ Serving

Serve the tart slightly chilled, preferably at room temperature or lightly chilled. You can add a scoop of vanilla ice cream or a dollop of natural yogurt mixed with honey to each serving. Fresh mint adds contrast and aroma.

🥡 Storage

Store in the refrigerator covered for up to 3 days. Before serving, take it out for 20–30 minutes to let the tart lose the chill from the fridge. Reheating: 5–8 minutes in the oven at 160°C to restore the crispness of the base; do not microwave (it softens the base).

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