Rhubarb pie

Delicious Rhubarb Tart: a recipe that combines tart notes with sweetness, perfect for indulgent moments

Preparation time: 20 minutes
Baking time: 50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 8

Introduction

Rhubarb is a fascinating vegetable, originally from Asian regions, that has gained popularity over time in sweet dishes. With a distinctive taste and intense aroma, rhubarb transforms into a delicious filling for tarts, bringing a perfect contrast between sour and sweet. Here’s a simple and quick rhubarb tart recipe that will impress both family and friends. Let’s get started!

Ingredients

For the crust:
- 125 g melted butter
- 250 g flour
- 1 tablespoon of powdered sugar
- 1 egg
- a pinch of salt

For the filling:
- 500 g fresh rhubarb
- 150 g sour cream
- 50 g sugar
- ½ tablespoon of flour (~10 g)
- 1 teaspoon of cinnamon

Nutritional information (per serving):
Calories: 280 kcal
Protein: 3 g
Fat: 15 g
Carbohydrates: 35 g

Preparing the tart

1. Start by sifting the flour into a large bowl. This step is important as sifting helps aerate the flour, contributing to a lighter and crispier texture of the crust. Add a pinch of salt and mix well.

2. Make a well in the center of the flour and pour in the melted butter, beaten egg, and powdered sugar. Use a spatula or fork to combine the ingredients, then knead the dough with your hands until you achieve a smooth consistency. It’s important not to over-knead, as this could develop the gluten in the flour, leading to a too-elastic dough.

3. Once the dough is well combined, cover it with plastic wrap and refrigerate for about 1 hour. This resting time allows the butter to firm up, making the dough easier to roll out later.

4. After the dough has chilled, roll it out on a piece of parchment paper using a rolling pin until you achieve a sheet about 5 mm thick. Place the dough in the tart pan, making sure to press it well against the edges. Put the pan back in the fridge while you prepare the filling.

5. Wash the rhubarb stalks under cold running water and cut them into pieces about 6-7 cm long. Fresh rhubarb is essential for this recipe – if using frozen rhubarb, ensure it is completely thawed and well-drained before use.

6. In a medium bowl, mix the sour cream with sugar, flour, and cinnamon. This mixture will add a delicious creaminess to the filling, perfectly complementing the sour taste of the rhubarb.

7. Arrange the rhubarb stalks evenly on the bottom of the crust, then pour the sour cream mixture on top. Make sure the rhubarb stalks are well covered with the cream.

8. Preheat the oven to 180°C (moderate heat) and bake the tart for 45-50 minutes, or until the crust turns golden and the filling sets. The aroma that will fill your kitchen while baking will be simply irresistible!

9. Once the tart is ready, let it cool completely in the pan before slicing. This step is essential as the filling will stabilize as it cools.

Serving suggestions

This rhubarb tart is delicious served plain, but you can add a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. A cup of fragrant tea or refreshing lemonade pairs perfectly with your tart.

Recipe variations

If you wish to add a personal touch to this recipe, you can include some fresh strawberries along with the rhubarb to create a sweet-sour combination. You can also substitute the cinnamon with a pinch of nutmeg or vanilla for a different flavor.

Helpful tips

- Ensure that the rhubarb is fresh, with firm stalks, free from spots or soft parts. This will ensure a more flavorful and visually appealing tart.
- If you prefer a less sour tart, you can add a bit more sugar to the filling.
- If you want to keep the tart for several days, you can store it in the fridge covered with plastic wrap to maintain its freshness.

Frequently asked questions

1. Can I use frozen rhubarb for this recipe?
Yes, but make sure to thaw it completely and drain it well before using it to avoid a too-watery filling.

2. What other ingredients can I add to the filling?
In addition to rhubarb, you can try adding strawberries, raspberries, or even a handful of chopped nuts to diversify the texture and flavor.

3. How can I store the tart?
The tart keeps best in the fridge, covered, for 3-4 days. You can reheat it in the oven to restore its crispy texture.

This rhubarb tart is not only a delicious recipe but also an excellent way to bring a touch of nostalgia to your kitchen, reminding you of the moments spent with loved ones. Don’t hesitate to experiment, add your own variations, and enjoy every bite!

 Ingredients: Dough ingredients: 125 g melted butter, 250 g flour, 1 tablespoon of powdered sugar, 1 egg, a pinch of salt. Filling ingredients: 500 g rhubarb, 150 g sour cream, 50 g sugar, 1/2 tablespoon flour (~10 g) cinnamon.

 Tags:  rhubarb pie rhubarb recipes