Description

This easy rhubarb tart features a buttery, flaky crust filled with sweet-tart rhubarb and a hint of vanilla – a simple yet elegant dessert perfect for spring and early summer.

Ingredients

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1 sheet puff pastry, thawed
3 cups chopped fresh rhubarb
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 egg (for egg wash)
1 tablespoon coarse sugar (optional, for topping)

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out puff pastry on a lightly floured surface into a rectangle (about 10×12 inches). Transfer to prepared baking sheet.
In a bowl, combine rhubarb, sugar, cornstarch, vanilla extract, and lemon juice. Toss to coat evenly.
Spoon rhubarb mixture into the center of the puff pastry, leaving a 1-inch border around the edges.
Fold the edges of the pastry inward over the fruit, creating a rustic border. Brush edges with beaten egg and sprinkle with coarse sugar if using.
Bake for 25–30 minutes, or until the crust is golden and filling is bubbly.
Let cool slightly before slicing. Serve warm or at room temperature, optionally with whipped cream or ice cream.

Notes

Use red rhubarb for a vibrant tart and sweeter flavor.
Tart is best served the day it’s made but can be stored in the refrigerator for up to 2 days.
Try adding a handful of sliced strawberries or raspberries for extra flavor and color.

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 17g
Sodium: 160mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg