Easy Rhubarb Tart Recipe

This is probably one of the many easy recipes out there. It is undeniably simple and yet the finished product is delicious and elegant. I used to harvest rhubarb myself just from the backyard, and I remember how happy and satisfying it made me feel. I would harvest and bake nonstop until the rhubarb is stemless 🙂 so cruel right? but the stems will age and disappear anyway until the next season. 

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These are field grown, it has a more robust flavour, firm, crisp and a lot greener in appearance. Grows up to 1.5m long, stems are the only edible part here, the leaves are actually poisonous! There are also indoor grown rhubarbs, those that are planted in “hot greenhouses” are more brighter pink or reddish and sweeter than field grown rhubarbs. 

Ingredients:

320g pack rolled puff pastry – storebought
1 tbsp flaked almonds
300g Rhubarb stems, trimmed
1/4 cinnamon ground
Zest of 1 orange
150g ground almonds
2 medium size eggs
120g golden caster sugar
100g salted butter, at room temperature 

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Sprinkle with a bit of white sugar and place in the oven for 8 minutes until the rhubarb is slightly cook and juicy. 

You can prep the tart ahead, it’s easy to make. Here I cheated by using storebought puff pastry.

Go ahead, cream the butter and sugar until you get the right consistency. It should come out light and fluffy. The butter could make or break the finished product, creaming the butter and sugar is not tricky at all. It all depends on the temperature of the butter. A lot of times bakers would cheat and microwave their butter, instead of leaving it out at a room temperature to softened.

Microwaved butters create an oily mixture, creaming a butter straight from the fridge is also a big no. Creaming the sugar and butter the right way will determine how dense, hard, soft or fluffy a cake or a tart will be. Then there’s the whipping timing etc to consider as well.

 That’s why baking is science, it is a lot complicated than we think. 

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After creaming the butter and sugar, add and beat the eggs one at a time until well incorporated. Add orange zest and slowly incorporate the dry ingredients and mix well.

Once the mixture is ready, pour a small amount into a pastry-lined baking tin, assemble rhubarb stems, repeat the process until everything is all in.

Sprinkle with almond flakes and bake for 30-40 minutes at 200 degrees oven temperature.  

P.s don’t forget to spray or butter your tins! 

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Et voila! Hope you enjoy this recipe and please let me know what you think.

x R

 

 

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