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Rhubarb Tart Is a Scrumptious Spring Dessert

Are you familiar with rhubarb? Rhubarb is a celery-like vegetable that is consumed as a fruit. While the leaves of rhubarb are toxic, the pretty stalks are completely edible. Because of its natural tartness, rhubarb is usually combined with sugar to make a delicious dessert. This raspberry rhubarb tart is a wonderful recipe to use if you're interested in experimenting with rhubarb. A rustic, simple pastry dough is filled with a sweet rhubarb-raspberry mixture.

Although the recipe calls for fresh raspberries, frozen ones would work just as well. To take a look at the recipe — it pairs perfectly with whipped cream or vanilla ice cream —

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Rhubarb Tart Dessert

Rhubarb Tart Dessert

Rhubarb Tart Dessert

Ingredients

2 cups all-purpose flour, plus more for the work surface
1/4 teaspoon kosher salt
1 cup plus 2 tablespoons granulated sugar
14 tablespoons unsalted butter, chilled and cut into small pieces
3/4 pound fresh rhubarb, trimmed and cut into 1-inch pieces
12 ounces fresh raspberries
Whipped cream or vanilla ice cream, for serving (optional)

Directions

  1. Heat oven to 400°F.
  2. In a food processor, combine the flour, salt, and 1 tablespoon of the sugar.
  3. Add the butter and pulse until the mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough comes together but is still slightly crumbly (you should use 3 to 4 tablespoons total).
  4. Turn the dough onto a lightly floured surface and knead gently. Shape the dough into a disk, wrap it in plastic, and refrigerate for 20 minutes.
  5. Meanwhile, in a large bowl, combine the rhubarb, raspberries, and 1 cup of the remaining sugar; set aside.
  6. On a lightly floured surface, roll the dough into a 14-inch circle.
  7. Place it in a large cast-iron skillet, allowing the dough to hang over the edge. Top with the rhubarb mixture. Fold the edge of the dough over the fruit (to create pleats).
  8. Lightly brush the top of the dough with water and sprinkle with the remaining sugar. Bake until golden brown, 50 to 55 minutes. Let cool for 5 to 10 minutes. Slice into wedges and serve with the whipped cream or ice cream (if using).

Serves 6.

NUTRITION PER SERVING: CALORIES 576(43% from fat); FAT 28g (sat 17g); SUGAR 41g; PROTEIN 6g; CHOLESTEROL 71mg; SODIUM 86mg; FIBER 6g; CARBOHYDRATE 79g

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Join The Conversation
JaimeLeah526 JaimeLeah526 7 years
I never thought of using raspberries. Sounds yummy
busybeegal busybeegal 7 years
My hubby and I LOVE rhubarb - but recently found out after knocking off a whole strawberry rhubarb pie within a couple days that it has highly laxative effects! Still, it won't stop us from eating more in the future. :)
jenybryan jenybryan 7 years
when i was little we had a rhubarb plant in our yard, making pies was the best. i'm lucky my parents introduced me to less popular foods :)
Nyrina-Windu Nyrina-Windu 7 years
Sounds great.
raluque raluque 7 years
I'm sorry to say, but the rhubarb leaves are not toxic if cooked right. We, here in Romania, cook them just like stuffed cabbage rolls. We just replace the cabbage. You can't even imagine the goodness and the lightness of this dish. I'm drooling now....
dradsin dradsin 7 years
As I'm not a good cook,I'll ask my ma to bake it....it sounds delicous..
sonnabobble sonnabobble 7 years
i'm not a big fan, but i've only had it once or twice. i'd give this a try!
crystallyn crystallyn 7 years
YUMMMMMMMMMMM I love rhubarb season!
kaybear kaybear 7 years
mmm it sounds yummy! Something I'd definately try to make
shoneyjoe shoneyjoe 7 years
Ugh... Not a fan of the rhubarb.
Kate-Marie Kate-Marie 7 years
That looks sooo delicious!
fuzzles fuzzles 7 years
Mmmmmmmm. I've had strawberry/rhubarb and blueberry/rhubarb tarts, but not with raspberries. A must try!
suziryder suziryder 7 years
I just baked a strawberry rhubarb tart today but I'm always looking for new ways to use rhubarb! Looks yummy. :)
piksie007 piksie007 7 years
ohhhh i love rhubarb.
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