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Recipe for: Rhubarb Tart Baked in the Firepit

Desserts May Day 50 min Medium 7 wyświetleń ~29.39 PLN * - (0)
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Description

Rustic rhubarb tart combining the spring tartness of fresh stalks with a buttery, crumbly base. The recipe blends traditional Polish ingredients (rhubarb, butter, flour) with the technique of baking over an open fire — the result is a slightly smoky aroma and a golden, crispy crust. Perfect for a May Day celebration, picnic, or evening gathering by the fire; it pairs wonderfully with vanilla ice cream, sour cream, or a spoonful of thick buttermilk. In the recipe, you will find detailed, step-by-step instructions on how to prepare the shortcrust pastry, macerate the rhubarb, assemble the tart, and safely bake it in a cast-iron dish over the embers of the fire. The dish has a pronounced sweet-sour contrast and an appetizing, rustic appearance — after baking, the edges are golden, the filling is gently set, and the surface may have light, caramelized spots of rhubarb.

Ingredients Used

Ingredients (11)

Servings:
8
  • Rhubarb 500 g
  • Wheat flour 250 g
  • Butter 100 g
  • Sugar 140 g
  • Chicken egg 2 szt. (~120 g)
  • 18% cream 100 ml
  • Cornstarch 15 g
  • Baking powder 5 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Vanilla sugar 8 g
💰 Szacowany koszt dania: ~29.39 PLN (3.67 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the ingredients and tools: a tart pan or cast iron skillet with a diameter of 24 cm, a knife, a cutting board, a bowl, a coarse grater or a knife for chopping butter, a rolling pin, parchment paper. Place the butter in the refrigerator until very cold (at least 15 minutes). Sift the flour into a large bowl, add sugar (50 g from the specified amount), baking powder, and salt.

Ingredients: Wheat flour, Sugar, Baking powder, Salt, Butter
Use a wide, flat bowl or a work surface. It's best to keep the butter very cold — this is the key to a flaky pastry. If you don't have a butter grater, cut it into small cubes.
2

Rub the cold butter into the flour: quickly chop the butter into the flour with your fingertips (like for crumble) until the mixture resembles coarse crumbs (the size of peas). You can also use a food processor: pulse a few times, no longer than 20–30 seconds. The mixture should have visible small pieces of butter — this will give a flaky texture after baking.

Ingredients: Wheat flour, Butter
If you are using your hands, work quickly so the butter doesn't warm up. Use a wide spatula or chef's knife if you don't have a food processor. A common mistake: mixing for too long — the dough will become rubbery.
3

Add the beaten egg (use about half of the egg mass for the dough — but in the recipe, we specify a total of 120 g; use 60 g for the dough) and quickly knead the dough: make a well in the flour, pour in the beaten egg, briefly stir with a fork, and then quickly knead with your hands into a compact ball. If the dough is too dry, add 1–2 tablespoons of cold water (15–30 g). The dough should not be sticky. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for 20–30 minutes.

Ingredients: Wheat flour, Butter
Use a mixer with a dough hook or knead by hand for 30–60 seconds. Do not knead too long. The dough is ready when it does not smear when pressed and holds its shape easily.

Filling

4

Prepare the rhubarb: wash the stalks, trim the tough ends, and cut into pieces 1.5–2 cm long. Place the rhubarb in a bowl, sprinkle with 90 g of sugar (from the total 140 g) and cornstarch. Gently mix to coat each piece. Set aside for 10 minutes — the rhubarb will release juice, and the cornstarch will start to bind it.

Ingredients: Rhubarb, Sugar, Cornstarch
Use a sharp knife and a stable cutting board. If the rhubarb is very sour, you can add an extra 10–20 g of sugar. A common mistake: adding starch without mixing it with sugar first — it creates lumps.
5

Prepare the egg and cream mixture: in a bowl, whisk the remaining egg (60 g) with 18% cream (100 ml) and, if using, vanilla sugar. The mixture should be smooth and slightly frothy. This mixture, when poured over the rhubarb, will create a delicate, creamy texture after baking.

Ingredients: 18% cream, Vanilla sugar
Use a hand whisk or a fork. The mixture should not be too runny — if the egg is small, add a few ml less cream.

Assembly

6

Take the dough out of the fridge. On a lightly floured surface, roll out the dough to a thickness of 3–4 mm with a diameter larger than the pan by about 4–5 cm. Gently transfer the dough to a 24 cm pan (you can use a rolling pin and parchment paper as a "transporter"). Press the edges, trim the excess dough, leaving about a 1 cm edge. Prick the bottom with a fork in several places to allow steam to escape.

Ingredients: Wheat flour, Butter
The easiest way to roll it out is between two sheets of baking paper. If the dough is sticky, chill it for 5–10 minutes. Use a tart pan with a removable bottom or a 24 cm cast iron skillet if you are baking over a fire.
7

On the prepared base, evenly sprinkle half of the prepared rhubarb, pour part of the cream and egg mixture, then arrange the remaining rhubarb so that the surface looks nice and is not too dense. Finally, gently pour in the remaining mixture. If using, sprinkle the top with almond flakes.

Ingredients: Rhubarb, 18% cream, Cornstarch, almond flakes
Arrange the rhubarb loosely — too tight a placement will cause the mixture not to set evenly. Additionally, you can add vanilla sugar to the rhubarb for a deeper aroma (optional).

Baking in the fireplace

8

Prepare the fire: light the fire earlier to get evenly glowing pieces of wood (medium, white embers). If you have a cast iron Dutch oven or a heavy cast iron skillet with a lid, heat it for a moment over the embers (about 5 minutes), then place the tart pan inside or on top of the glowing coals. Cover with the lid and pile hot embers on top of the lid, creating a top heat source.

Ingredients: Rhubarb
Use grill gloves and metal tongs. The temperature of the fire is less precise than that of an oven — the goal is even cooking through warm, glowing embers, not flames. A too-large flame will burn the bottom. If you have an oven thermometer on hand, aim for ~180–200°C.
9

Baking: bake the tart in the fire for 25–35 minutes. After 20 minutes, check the browning of the edges — if the edges are browning too quickly, cover them with aluminum foil. Check the center with a toothpick: it should be moist but not runny; the filling should be set.

Ingredients: Wheat flour, Butter, Rhubarb
Rotate the dish every 7–10 minutes by 90 degrees to avoid local burning. A common mistake: too many hot pieces on the lid — the bottom may burn before the top sets.

Cooling and serving

10

Remove the tart from the dish using tongs and place it on a flat surface to cool for 15–20 minutes. Once cooled, gently detach the edge of the pan (if using a tart pan) and transfer the tart to a serving platter. Optionally sprinkle with powdered sugar or add a scoop of vanilla ice cream just before serving.

Ingredients: Rhubarb, Sugar, almond flakes
If the center is still too soft, give the tart an additional 5–10 minutes to cool — the filling will set and thicken. Use a wide spatula for transferring to avoid damaging the delicate crust.

Final tips

11

Serve the tart slightly warm (room temperature to slightly warm). Ideal accompaniments: vanilla ice cream, whipped cream, or sour cream for contrast. Store leftovers in the refrigerator for up to 48 hours in an airtight container.

Ingredients: Rhubarb
If you want to intensify the smoky aroma, briefly place a few extra coals on the lid before baking, but keep an eye on the time. Do not store the tart in a warm place, as the rhubarb will release water and the bottom will become soft.

Fun Fact

💡

Rhubarb has traditionally been used in desserts and pickles in Poland; roasting it over an open fire gives it a slightly smoky, retro character, popular in regional cuisine during May holidays and outdoor gatherings.

Best for

piknik majówka spotkanie przy ognisku

Tips

🍽️ Serving

Serve the tart slightly warm with a scoop of vanilla ice cream or a dollop of sour cream. To emphasize the seasonal aspect, garnish with a fresh sprig of mint or a leaf of sorrel just before serving. When cutting the tart, use a warm knife — it will slice through the filling without crumbling the edge.

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. To refresh the crispness of the bottom after storage, heat the pieces for 5–7 minutes in a preheated cast iron skillet or in the oven at 160°C for 6–8 minutes.

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