Rhubarb Tart (with or Without Meringue)
Rhubarb tart with or without meringue is a classic dessert that is popular in France and Germany. Once you taste it, you’ll wonder why it hasn’t become popular all over the world!
Whether you love rhubarb to bits or have never tasted it, I will tell you to get yourself some rhubarb asap before the season is over!
As an Amazon Associate I earn from qualifying purchases. Melissa’s Produce gifted me some beautiful, fresh rhubarb. Ask your grocer to carry Melissa’s rhubarb if they don’t have it.
Quite honestly, my dad said, and I quote, “This is the best pie you’ve ever made.” Granted, it’s actually a tart, but you get the idea. And my rhubarb pie isn’t too shabby.
As you may already know, I adore rhubarb in any way shape or form (including eating it raw). If you’re looking for rhubarb recipes, I probably have whatever you’re looking for.
A few years ago, I was in Strasbourg, France and spied a tarte à la rhubarbe topped with meringue in the window of a bakery and had to get a slice. (The jambon beurre was also an inspiration to share with you.)
I had never had this particular rhubarb dessert before, and was immediately hooked!
The combination was perfect given the tartness of the rhubarb and the sweetness of the meringue. Not to mention the flaky crust and egg custard binding the rhubarb together!
If for some reason, you don’t like the meringue topping, you can omit it and serve the rhubarb tart as shown above. A sprinkle of powdered sugar just before serving and you’ve got a show stopping dessert. You could also opt for a clear, or jam glaze, which is like another delicious tart I devoured in France on another trip (find the photo at the bottom of this post).
Easy Step by Step Rhubarb Tart Recipe Directions
Please don’t be intimidated by this rhubarb tart as you don’t need anything special, other than a tart dish. The piping bag, nozzles and kitchen torch are all optional (although a lot of fun)!
If you don’t want fancy piping, then you can just use a spoon, and honestly, I think it looks just as lovely! I made this tart three times to get it just perfect for you.
It’s a tough job, but someone has to do it! 😂
If you are subscribed to my newsletter or follow me on Instagram or Facebook, you’ll already know that I was in Southwest Germany last week. It was a phenomenal press trip highlighting German cuisine, wine and culture. (You can watch my highlight reels of the trip here on Instagram– this starts on the last day, but you can start on the Heidelberg reel and go forward manually.)
We started in Heidelberg, and made our way to Stuttgart, and Mannheim for BUGA23 (the German National Garden Show), hitting some smaller and quaint towns along the way. If you can’t wait for my posts, visit the SouthWest Germany Tourist Board.
I spied this beauty in the Stuttgart Markethall (if you get a chance to go, it’s worth venturing to Stuttgart, just to visit the indoor market)! More to come on my Germany trip later!
Without further ado, I give you the most delicious recipe for rhubarb tart. Whether you add the meringue or not, you can’t go wrong. Let me know which way you prefer in the comments below! And if you have loads of rhubarb, please try my easy rhubarb jam recipe! It’s simply delicious and a way to make rhubarb last for years (if you can keep it that long!)
Rhubarb Tart (with or without Meringue)
Inspired by French/German tarts serves 10
FULL PRINTABLE RECIPE BELOW
Special equipment: 9.5″ or 10″ tart dish (optional: piping bag and tip, and/or kitchen torch)
Ingredients
Tart Pastry
- flour
- unsalted butter
- sugar
- good pinch of salt
Filling
- rhubarb (Melissa’s Produce is excellent quality)
- sugar
- cream
- egg yolks
- sugar
- vanilla powder (or extract)
Meringue Topping (optional)
- egg whites
- sugar
Tart Shell Directions
Make the tart shell, by using this 1 minute pie pastry recipe (but the ingredient amount listed here), or you can make it by hand. Cut the butter into the flour, sugar, and salt, then rub into crumbs with your fingertips.
Add ice water.
Bring together to form a dough, then roll out to 1/8″ thickness and the correct size for your tart dish.
Place the dough into the pie dish and press into place. Trim and prick with a fork. Alternatively, you can use pie beads. Bake tart shell for 20 minutes at 375 F (190 C).
Make the Custard Filling
Remove from the oven and fill following the directions below.
While the tart shell is baking, whisk the cream, sugar, egg yolks, and vanilla until well mixed.
Fill the Tart
Fill the tart crust with chopped rhubarb.
Pour the custard mixture over the rhubarb
Sprinkle the rhubarb with sugar (before or after adding the custard works).
Bake the Rhubarb Tart
Bake for 45 minutes or until the custard is set. Cover the tart with aluminum foil if it’s browning too quickly.
Remove from the oven when ready and allow to cool completely in the tart pan. You can serve it like this if you like, dusted with some confectioners/powdered sugar or a glaze. Keep refrigerated if not using immediately.
Topping with Meringue
When the tart is cool, beat the egg whites with an electric mixer until they become frothy, then add a little sugar. Beat until sugar is dissolved, then add more sugar a little at a time while beating on high speed (stop the mixer each time you add sugar). Continue until all the sugar is used, and the egg whites stand in firm peaks.
Top the pie (by hand or piping) with the beaten egg whites, then use a kitchen torch to brown, or place under a broiler, keeping a watchful eye until ready.
Keep refrigerated until serving.
I added some dried rhubarb chips alongside the slices of tart, but there’s really no need for anything like ice cream or whipped cream.
It’s perfect as is.
It’s also incredibly delicious; I hope you enjoy it as much as I do!
Bon appetit, and guten appetit!
Rhubarb Tart
A short crust pastry tart shell filled with rhubarb and custard, and topped with a lightly singed meringue.
Ingredients
Tart Pastry
- 12 oz flour
- 5.3 oz butter
- 1 ½ Tbsp sugar
- good pinch of salt
Filling
- 1 lb fresh rhubarb, chopped
- 2 Tbsp sugar
- 1 1/4 c (300 ml) heavy whipping cream
- 3 egg yolks
- 2 Tbsp sugar
- ½ tsp vanilla powder (or extract)
Meringue Topping (optional)
- 3 egg whites
- ½ c + 1 Tbsp (115 g) sugar
Instructions
Tart Shell Directions
- Make the tart shell, by using this 1 minute pie pastry recipe (but the ingredient amount listed here), or you can make it by hand. Cut the butter into the flour, sugar, and salt, then rub into crumbs with your fingertips.
- Add ice water.
- Bring together to form a dough, then roll out to 1/8" thickness and the correct size for your tart dish.
- Place the dough into the pie dish and press into place. Trim and prick with a fork. Alternatively, you can use pie beads. Bake tart shell for 20 minutes at 375 F (190 C).
Make the Custard Filling
- Remove from the oven and fill following the directions below.
- While the tart shell is baking, whisk the cream, sugar, egg yolks, and vanilla until well mixed.
Fill the Tart
- Fill the tart crust with chopped rhubarb.
- Pour the custard mixture over the rhubarb. Sprinkle the rhubarb with sugar (before or after adding the custard works).
Bake the Rhubarb Tart
- Bake for 45 minutes or until the custard is set. Cover the tart with aluminum foil if it's browning too quickly.
- Remove from the oven when ready and allow to cool completely in the tart pan. You can serve it like this if you like, dusted with some confectioners/powdered sugar or a glaze.
- Keep refrigerated if not using immediately.
Topping with Meringue
- When the tart is cool, beat the egg whites with an electric mixer until they become frothy, then add a little sugar. Beat until sugar is dissolved, then add more sugar a little at a time while beating on high speed (stop the mixer each time you add sugar). Continue until all the sugar is used, and the egg whites stand in firm peaks.
- Top the pie (by hand or piping) with the beaten egg whites, then use a kitchen torch to brown, or place under a broiler, keeping a watchful eye until ready.
- Keep refrigerated until serving.
Notes
- The meringue topping is optional.
- I added some dried rhubarb chips alongside the slices of tart, but there's really no need for anything like ice cream or whipped cream.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 290Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 88mgSodium: 131mgCarbohydrates: 35gFiber: 2gSugar: 8gProtein: 6g
Nutrition information is only estimated.
Homemade Pie Crust in Under a Minute? It's Possible!
A super quick and easy recipe to make a great pie crust! Two methods are given.
Ingredients
- 454 g flour (approx. 4 cups)
- 8 oz (225 g) unsalted butter (2 sticks)
- 1/8 tsp salt (if you use salted butter, omit the salt)
- 4 Tbsp water (or more, as needed)
- (optional for a sweet pie, like a fruit or dessert pie: 1 tsp or so)
Instructions
PLEASE READ THE NOTES FOR BEST RESULTS!
- Place all the dry ingredients, with the cold butter cut into chunks, into the food processor. After a few pulses, the butter is mixed in.
- Then add the ice water a little at a time; a few more pulses and it is ready to roll (literally)! Your pastry will sort of come together, but still be somewhat crumbly when ready (see pics in body of recipe.) Don’t add too much water, though, as it will make the crust tough.
- Shape the pie pastry into a ball, cover with cling wrap and refrigerate for at least 20 minutes. If I'm in a hurry I skip this without any trouble.
- Finally, press the dough onto a flour dusted countertop and roll out the pie crust pastry to the desired size. If making a top and bottom crust, use ⅔ for the bottom, and ⅓ for the top.
- Use as desired for savory dishes or sweet.
Makes enough for one, double homemade pie crust (bottom and top). Another way to use the pastry is to make tartlets. This recipe will make about 24 tartlet shells.
Notes
- Don't add too much water right away, you can always add more, but you can't take it out.
- If you want to use the crust for a sweet pie or tart, you can add a teaspoon or so of sugar, to make it a little more suited for a dessert filling like these strawberry tarts.
- To make a richer crust, add an egg yolk instead of the water. Beat the egg yolk and add it to the dry ingredients. Continue to make as the rest of the recipe.
- As always, I highly recommend a kitchen scale for best results. Cups are too unpredictable, especially for baking, and results will always vary.
Nutrition Information:
Yield: 10 Serving Size: 1 sliceAmount Per Serving: Calories: 328Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 31mgCarbohydrates: 35gFiber: 1gSugar: 0gProtein: 5g
Nutrition information is only estimated.
PIN FOR LATER
The French tart photo I promised above. You can see it has a clear glaze over the top. It may not look very special, but it was divine.
Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Melissa’s Produce gifted me with rhubarb with no requirements.
Your rhubarb tart looks absolutely divine, Christina. Love that you’ve added meringue if the rhubarb is particularly acidic. Really gorgeous!
I’m usually very confident trying out a new recipe for guests but this was a disaster for me. It turned out to be a soggy mess. there was so much liquid from the rhubarb, it just curdled the custard. I don’t know if I should have used a thickener or if heavier cream would have helped?
Hi Bernadette, so sorry to hear this. Did you use frozen rhubarb? That’s possibly something that may have caused this issue because I made this three times with fresh rhubarb and never had anything even close to “damp” let alone soggy. Maybe your cream wasn’t a heavy whipping cream?
I haven’t tried it yet but rhubarb is my most favorite summer fruit,rhubarb coffee cake,rhubarb cream pie,rhubarb strawberry pie, rhubarb jelly, rhubarb sauce…BUT YOU CAN BET I’LL BE TRYING THIS..JERRY GABRIEL
Oooh, rhubarb cream pie! That’s now on my list! Thanks, Jerry! Let me know how this one turns out!
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This rhubarb tart recipe sounds absolutely amazing! The combination of tart rhubarb and sweet meringue on top creates a perfect balance of flavors. I love how versatile this recipe is, allowing you to enjoy the tart with or without the meringue. I can’t wait to try it out and see which version I prefer. Thank you for sharing this delightful recipe!
Thanks, Madalaine! Let me know how you like it!
Rhubarb is in short supply here in South Australia right now and is expensive! but this is one recipe I just must try out, so rhubarb is on my shopping list for this weekend! May
Good luck, May! I hope you find amazing and inexpensive rhubarb! I just bought more this evening!
First, this is an absolutely beautiful tart! Second, I can’t wait to try it as you know how much I love rhubarb. But I’ve never had rhubarb in a custard like this. If you are still in Germany, I hope you’re having fun! It’s a wonderful country.
It was all going so well, until I reached the words egg custard. Absolutely hate the stuff! Looks like it will be rhubarb crumble then.
I don’t know if you have followed me for any time, but if you trust me, try this recipe. I promise you that there’s no eggy flavor of custard. You won’t even know it’s there. Try half the recipe and make small tarts to give it a try, but I can almost guarantee you’d agree with me, Jane.
Where does it say add the sugar when making the pastry.
Hi William, it’s in the actual pastry directions, but you’re correct, I missed it in the main tart recipe. Sugar is added along with the flour and salt. Let me know how you like it!