rhubarb tart

By The Culinary Chase | May 9, 2025 |

Rhubarb season has officially arrived, and with it comes a wave of nostalgia. This vibrant, tart perennial has been a beloved part of my family’s kitchen and garden for decades. Growing up, my mom had a huge rhubarb patch tucked into the corner of the front garden. It wasn’t just a source of delicious desserts; it was part of our childhood adventures. My siblings and I would weave through the towering stalks, using them as the perfect hiding place during backyard games.

Beyond the memories, rhubarb is incredibly versatile in the kitchen. From classic pies and crumbles to compotes, chutneys, and even cocktails, there are so many creative ways to make the most of this seasonal ingredient.

Need some inspiration? Click here for more ideas.

for the pastry

2 cups flour
1/3 cup icing sugar
1/4 cup almond flour
1/2 cup soft butter
1 egg

almond cream

2 eggs
1/2 cup milk
1/4 ground almond flour
1/4 brown sugar

rhubarb

3 1/2 cups rhubarb
3 tablespoons white sugar

Prepare the Rhubarb:
Trim the ends of the rhubarb stalks and slice them into 1-inch pieces. If the stalks are particularly thick, cut them in half lengthwise. Place the rhubarb in a bowl and sprinkle with 3 tablespoons of white sugar. Stir to coat evenly, then cover and refrigerate for at least 3 hours—or overnight if time allows. Before using, drain off any excess liquid.

Make the Pastry:
In a large mixing bowl, combine the flour, sugar, and almond flour. Add the softened butter and mix until the mixture becomes crumbly. Add the egg and continue mixing until a smooth dough forms. Shape the dough into a disk, wrap it in cling film, and refrigerate for at least 30 minutes.

Assemble the Tart Shell:
Preheat the oven to 350°F (175°C). Remove the chilled dough from the fridge and roll it out until it’s about an inch larger than your tart pan. Gently transfer the dough into a 10-inch tart tin, pressing it into the base and fluted edges to prevent shrinkage during baking. Trim any excess dough, then prick the base with a fork. Line with parchment paper and fill with pie weights.

Bake for 10 minutes, or until the crust is lightly golden. Remove from the oven and let it cool completely to room temperature before filling.

In a bowl, combine the almond cream ingredients. Arrange rhubarb pieces on the pastry, then gently pour the almond cream. Bake in the oven for 30 minutes or until the tart is a light golden brown. Remove from oven and allow to cool 10 minutes before serving.