Rhubarb tart on shortcrust pastry - photo 1
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Rhubarb tart on shortcrust pastry

Desserts Cakes and Bakes 40 min Medium 27 wyświetleń ~50.39 PLN * - (0)
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Description

A delicate tart with tangy rhubarb set on a buttery shortcrust pastry. This classic Polish dessert in a spring version features a crispy, slightly golden base that contrasts with the juicy, aromatic rhubarb filling lightly thickened with a cream and egg mixture. Perfect for afternoon coffee, Sunday dessert, or a gathering with friends. It looks impressive — the green-pink pieces of rhubarb create a decorative pattern — and the taste combines acidity with subtle sweetness. Serve slightly warm or at room temperature; it pairs wonderfully with a scoop of vanilla ice cream or whipped cream.

Ingredients Used

Ingredients (11)

Servings:
8
  • Wheat flour 250 g
  • Butter 120 g
  • Sugar 130 g
  • Chicken egg 2 szt. (~120 g)
  • Rhubarb 500 g
  • Potato starch 20 g
  • Sour cream 150 g
  • Vanilla sugar 8 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Almond 30 g
  • Vanilla ice cream 200 g
💰 Szacowany koszt dania: ~50.39 PLN (6.30 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 180°C (top and bottom heat). Prepare a 24 cm tart pan with a removable bottom. Lightly grease the bottom and sides of the pan with butter or use parchment paper on the bottom.

Ingredients: Butter
Use a convection oven set to top-bottom function for the first baking. The best is a tart pan with a diameter of 24 cm with a removable bottom.

Cake

2

In a large bowl, place all-purpose flour (250 g), sugar (40 g from 130 g), and salt (1 pinch). Cut the cold butter (120 g) into 1 cm cubes and add it to the flour. Using your fingers or a pastry cutter, rub the butter into the flour for 3-4 minutes, until the mixture resembles coarse crumbs with visible pea-sized pieces. This gives the dough its flakiness.

Ingredients: Wheat flour, Sugar, Salt, Butter
Use a pastry cutter or two knives to quickly chop the butter; do not heat the butter with your hands — if you warm it up, place the bowl in the fridge for 5–10 minutes. Tools: large bowl, pastry cutter or knife, measuring cup.
3

Make a well in the center of the flour mixture, crack in one egg (60 g) and quickly mix the center with a fork, then gently knead with your hands or a spatula until the dough starts to come together. If the dough is too dry and doesn't form a ball, add 10–15 g of very cold water (5 g at a time). Do not knead for long — a total of 1–2 minutes is enough, the dough should be cohesive with small visible lumps of butter.

Ingredients: Wheat flour, Butter
Use a wooden spoon or your hands to quickly combine the ingredients. Do not knead like bread dough — short and gentle movements will keep the layers flaky.
4

Line the bottom and sides of the prepared pan with the dough: the easiest way to do this is with your fingers, pressing the dough into the shape of the pan, evenly spreading it to a thickness of about 3–4 mm. Trim the excess edge with a knife. Prick the bottom with a fork in several places to allow steam to escape during baking. Place the pan with the dough in the refrigerator for 10 minutes to firm up the fat — this shortens the baking time and prevents the dough from shrinking.

Ingredients: Wheat flour, Butter
If you prefer, roll out the dough between two sheets of parchment paper and transfer it to the pan. Cooling for 10 minutes is enough; do not freeze.

Filling

5

Prepare the rhubarb: wash the stalks, trim the woody ends. Cut the rhubarb into pieces about 2 cm long. Place the chopped rhubarb in a bowl, sprinkle with sugar (90 g out of 130 g) and vanilla sugar (1 packet = 8 g). Gently mix and set aside for 5–8 minutes to allow some juice to 'evaporate' — the rhubarb will release some juice that will later thicken with the starch.

Ingredients: Rhubarb, Sugar, Vanilla sugar
Use a sharp knife and a cutting board. If the stems are very juicy, you can drain excess juice, leaving 1–2 tablespoons so that the mixture is not too runny.
6

In a small bowl, combine the cream (150 g), the remaining egg (60 g), and the potato starch (20 g). Whisk with a whisk or fork for about 30–45 seconds until the mixture is smooth and lump-free. If you want a sweeter filling, you can add 10–20 g of additional sugar from the total amount.

Ingredients: Sour cream, Potato starch, Sugar
Use the handle of a whisk or a fork; thoroughly dissolving the starch is important to avoid lumps during baking.

Assembly

7

Remove the pan from the refrigerator. Evenly distribute the chopped rhubarb on the bottom of the crust in a single layer, leaving a small gap at the edges. Pour the prepared cream and egg mixture over the rhubarb and gently shake the pan so that the mixture fills the spaces between the pieces.

Ingredients: Rhubarb, Sour cream, Potato starch
Arrange the rhubarb tightly, but make sure the pieces do not overlap significantly — this will ensure even baking. Use a slotted spoon if the rhubarb has released a lot of juice, to avoid pouring excess liquid into the batter.

Baking

8

Place the tart in the preheated oven on the middle rack. Bake at 180°C for 25–30 minutes. After 20 minutes, watch the color of the crust; the edges should become golden, and the filling should be slightly set. The filling is ready when it is slightly gelatinous in the center but not liquid — it will firm up a bit more as it cools.

Ingredients: Rhubarb, Wheat flour, Butter
The best position for the baking tray is in the center of the oven. If the top browns too quickly, loosely cover it with aluminum foil. Tools: oven, middle rack.

Cooling

9

After removing from the oven, let the tart rest for about 15–20 minutes in the pan to allow the filling to set. Then gently transfer the tart to a cooling rack and leave it to cool to room temperature — at this stage, the filling will become firmer.

Use a knife to cut the sticking edges before removing from the mold. Do not take the tart out too early, as the filling may fall apart.

Decoration and serving

10

Before serving, you can sprinkle the tart with almond flakes (30 g) and serve with a scoop of vanilla ice cream (optional 200 g). If you are using almonds, lightly toast them in a dry pan for 2–3 minutes over medium heat until they become fragrant, and then sprinkle them on the tart.

Ingredients: almond, Vanilla ice cream
Additionally, you can add almonds to enhance the texture and vanilla ice cream for a temperature contrast. Tools: dry skillet for toasting almonds, ice cream scoop.

Final Tips

11

Serve the tart slightly warm or at room temperature. If you want to serve it the next day, store it in the fridge loosely covered with plastic wrap. Before serving, take it out for 20–30 minutes to allow the filling to reach a soft consistency.

Ingredients: Sour cream
I do not recommend long storage at room temperature due to the cream in the mixture. If you are using ice cream, add it just before serving.

Fun Fact

💡

Rhubarb was long used in Poland as a medicinal vegetable and spice, and in the 19th century it gained popularity in desserts. Its intense acidity makes it pair wonderfully with sweet cream and buttery cake.

Best for

popołudniowa kawa wiosenne przyjęcie niedzielny deser

Tips

🍽️ Serving

Serve the tart slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a contrast in textures, add toasted almond flakes. When cutting the tart, use a hot, clean spatula or knife dipped in hot water and dried — cutting will be cleaner.

🥡 Storage

Store the tart covered in the refrigerator for up to 48 hours. To reheat, place it in an oven preheated to 150°C for 5–8 minutes — the filling will soften slightly, and the crust will regain its crispness. Do not freeze the tart with cream filling.

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