Rhubarb Tart with Homemade Pudding - photo 1
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Rhubarb Tart with Homemade Pudding

Desserts Cakes and Bakes 60 min Medium 19 wyświetleń ~38.99 PLN * - (0)
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Description

A delicate tart with a crumbly base, velvety vanilla pudding, and sweet-sour rhubarb — a modern interpretation of a Polish spring dessert. The shortcrust pastry is flavored with lemon zest and vanilla, the pudding is made from scratch with milk, egg yolks, and potato starch, and the rhubarb is lightly macerated to balance the acidity. Thanks to the contrast of the creamy pudding and the juicy, pink rhubarb stalks, the tart is both visually striking and pleasant in taste. Serve slightly chilled, with a dollop of whipped cream (30%) or a scoop of vanilla ice cream; it’s perfect for spring gatherings, Sunday afternoons, or an Easter table.

Ingredients Used

Ingredients (12)

Servings:
8
  • Wheat flour 250 g
  • Butter 155 g
  • Chicken egg 3 szt. (~180 g)
  • Sugar 190 g
  • Potato flour 40 g
  • Milk 500 ml
  • Rhubarb 500 g
  • Lemon 1.3 szt. (~100 g)
  • Vanilla 0.6 łyżeczka (~3 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Sour cream 200 g
  • Almond 30 g
💰 Szacowany koszt dania: ~38.99 PLN (4.87 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Preheat the oven to 180°C (top and bottom heat). Prepare a 24 cm tart pan: lightly grease it with butter and line the bottom with baking paper. Take the butter out of the fridge and cut it into small cubes (cold). Grate the lemon zest using a fine grater (the yellow part) and prepare the vanilla — split the pod lengthwise and scrape out the seeds.

Ingredients: Wheat flour, Butter, Sugar, Lemon, Vanilla, Salt
Use a lemon zester, a vanilla knife, and a 24 cm springform pan. The butter must be cold; this is the key to a crumbly texture.
2

In a large bowl, combine 250 g of all-purpose flour and 50 g of sugar (part of the total sugar). Add 1 g of salt, grated lemon zest, and vanilla seeds. Toss in 125 g of cold butter (cut into cubes). Rub the butter into the flour with your fingers or use a pastry cutter until the mixture resembles fine crumbs with a few larger pieces of butter (working time 2-3 minutes). Make a well, crack in one egg (60 g), and quickly knead the dough — just until the ingredients are combined, do not knead too long (about 1-2 minutes). Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Ingredients: Wheat flour, Butter, Sugar, Lemon, Vanilla, Salt
Use a knife or pastry cutter or your fingers. Do not overheat the butter with your hands — if the dough is sticky, chill it again. If you don't have a mixer, rub it with your fingers for 2–3 minutes.

Vanilla pudding

3

Prepare the pudding: pour out 120 ml of milk from 500 ml and mix 40 g of potato starch with the cold milk in a bowl until there are no lumps. In a separate bowl, whisk 120 g of eggs (2 eggs) with 80 g of sugar. In a saucepan, pour in the remaining milk (380 ml), add the scraped vanilla beans and pod (if using), and heat over medium heat until hot, without allowing it to boil (it should be lightly steaming).

Ingredients: Milk, Potato flour, Sugar, Vanilla
Use a heavy-bottomed saucepan, a wooden spoon, and a whisk. Monitor the temperature: the milk should not boil vigorously, as it may burn the vanilla.
4

When the milk is hot, pour 1/3 of the hot milk into the egg and sugar mixture in a thin stream, constantly stirring (tempering) — this will prevent the eggs from curdling. Then pour everything back into the saucepan and cook over low heat, constantly stirring with a whisk, until the mixture thickens and starts to bubble (2–3 minutes from the moment it boils). Remove the saucepan from the heat and vigorously stir in 30 g of cold butter until it melts and the custard is smooth. Cover the surface of the custard with plastic wrap (touching the mixture) to prevent a skin from forming, and set aside to cool to room temperature (about 20 minutes).

Ingredients: Milk, Sugar, Potato flour, Butter, Vanilla
Use a silicone whisk; covering with plastic wrap is important to avoid a skin forming. The pudding should have the consistency of thick cream — it will thicken further as it cools.

Rhubarb

5

Place the chopped rhubarb (500 g) in a bowl, add 60 g of sugar and the zest, and 1–2 tablespoons of lemon juice (from one lemon). Gently mix, cover, and let it sit for 10–15 minutes until the rhubarb releases juice and softens slightly — this will mellow the acidity and improve the texture after baking.

Ingredients: Rhubarb, Sugar, Lemon
Use a sharp knife and a cutting board. Do not cut the rhubarb too thin (about 2 cm pieces) so that it does not fall apart completely after baking.

Assembly and baking

6

Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to about 3 mm thick, enough to line a 24 cm tart pan and its edges. Gently transfer the dough to the pan, pressing it against the sides, and trim the excess. Prick the bottom with a fork every few centimeters. Line with baking paper and weigh it down with ceramic baking beads or dry peas. Bake at 180°C for 12–15 minutes until the edges are lightly golden. Remove the weights and paper, and bake for another 5 minutes until the bottom is dry.

Ingredients: Wheat flour, Butter
Use a rolling pin and a springform pan. Weighing down prevents the dough from shrinking. If the edges brown too quickly, cover them with a strip of aluminum foil.
7

When the crust is partially baked, let the pan cool slightly (3–5 minutes). Remove the foil and evenly sprinkle the vanilla pudding (cooled but liquid) into the tart. Arrange the macerated rhubarb on top in a decorative way (pieces loosely placed so that the juice spreads evenly). Place the tart in the oven and bake for 15–18 minutes at 170°C, until the rhubarb is soft and the filling is slightly set; be careful not to dry out the edges of the crust.

Ingredients: Milk, Potato flour, Rhubarb, Sugar, Butter
Use a spatula to spread the pudding. The tart should rest after baking — the pudding will continue to set as it cools.

Decoration

8

Remove the tart from the oven and let it cool completely in the pan (at least 1 hour). If you are using almond flakes (optional), toast them in a dry pan until golden and sprinkle them on the tart just before serving. You can also serve a portion with a spoonful of 30% whipped cream (optional).

Ingredients: almond, Sour cream
For whipping the cream, use a cold bowl and cold cream; beat with a mixer on medium speed. The tart tastes best after cooling — then the pudding is stable.

Fun Fact

💡

Rhubarb as an addition to desserts has a long tradition in Poland — in the 19th century it was more of a medicinal plant than a culinary one; it was only with the widespread use of sugar that it became a popular ingredient in cakes and compotes.

Best for

Wiosenne przyjęcie Wielkanoc Niedzielne popołudnie

Tips

🍽️ Serving

Serve the tart slightly chilled (20–30 minutes in the fridge) with a dollop of whipped cream (30%) or a scoop of vanilla ice cream. Sprinkle with toasted almond flakes for a contrast in textures. When slicing, use a hot, damp spatula (rinsed and dried) for even slices.

🥡 Storage

Store the tart covered in the refrigerator for up to 2 days. The custard contains eggs and milk, so do not keep it longer than 48 hours. To refresh the chilled tart, leave it at room temperature for 15 minutes before serving.

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