Desserts/ Fruits/ Sweet Snacks

Rhubard Tart

Hello my lovelies!!

Attention!! Drum roll!!

I officially declare the rhubarb season open!!! (cheers, laughter, strong heart bits, tears of joy…). So yes, today we will have a rhubard tart!!

This recipe is very easy, it is the most classic rhubarb tart recipe. I will post soon another recipe, a little bit more elaborate, but shush… It’s a secret… 😉

You can bake it with almost any kind of pastry, depending on your mood!! Each time it works: Shortbread pastryshortcrust pastry, puff pastry or even hazelnut shrotbread pastry. As many options as you want!!

This tart only needs a few ingredients, the master piece is the rhubarb itself. You are going to love its acidulous taste. It is the perfect dessert after a good meal, not too much sugar, delicate and light taste. 🙂

My little trick to make it even better: meringue on top like a lemon pie. It is my advice to switch from the ordinary, yet still delicious, tart to a wow effect one!!

Or you can have fun and work on your geometry skills!! Do you like it?

Going to the kitchen now? The recipe, Chef!

Rhubard Tart

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Serves: 8 Difficulty: Easy Price: $
Cooking Time: 1 hour 30 min


  • 600-700 g rhubarb
  • 50 g sugar
  • 1 pastry
  • 1 egg
  • 50 g sugar
  • 10 cl cream
  • 2 egg whites (optional)
  • 150 g iced sugar (optional)



Peel and cut the rhubarb in cubes.


Place them in a bowl with 50 g of sugar.


Leave to rest at room temperature for 30 minutes. After this time, drain the rhubarb.


Preheat your oven at 200 degrees.


Spread your pastry, place it in a butter mold.


Place the rhubarb on the pastry and bake for 15 minutes.


During that time mix the egg, remaining sugar and cream.


After the 15 minutes, pour the egg/sugar/cream mixture on top of the rhubarb and bake again for 15 minutes.


At the end of baking, let cool down on a grid.


You can prepare a meringue: whip the egg whites with the iced sugar (poured in 3 times). Spread the meringue on your cold rhubarb tart and torch.


This recipe works for a 24-26 cm de diameter mold.


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  • Reply
    Thursday May 31st, 2018 at 07:13 PM

    Très bonne recette! je l’ai testée avec la pâte sablée à la noisette, dont la recette se trouve sur le site, et l’alliance des deux est parfaite!

    • Reply
      Friday June 1st, 2018 at 07:40 AM

      Merci beaucoup Mathilde ! Quelle bonne idée l’association avec la noisette !! Je tenterai !!

  • Reply
    Sunday June 17th, 2018 at 03:29 PM

    Bonjour, quel est le “sucre restant” du point 7 s’il en faut 50 gr et qu’on en prend déjà 50 gr au point 2 ?
    merci !

  • Reply
    Sunday June 17th, 2018 at 03:32 PM

    j’ai compris ! 🙂 lu trop vite les enfants dans les pattes…

    • Reply
      Sunday June 17th, 2018 at 04:19 PM

      ça arrive !!! Bonne pâtisserie !!

  • Reply
    Wednesday August 1st, 2018 at 11:00 AM

    Bonjour Emmanuelle,
    Merci pour cette excellente recette que nous réalisons souvent avec la rhubarbe du marché à Strasbourg…..Et quand je ne trouve pas de rhubarbe,je réalise exactement la même recette Avec groseilles ou nectarines :un pur delice!

    • Reply
      Wednesday August 1st, 2018 at 12:52 PM

      Quel plaisir de lire un tel commentaire !! J’en suis ravie !! Merci à vous …

  • Reply
    Wednesday September 19th, 2018 at 04:47 PM

    Un régal ! L’équilibre rhubarbe / sucre est parfait!

    • Reply
      Wednesday September 19th, 2018 at 05:13 PM

      mon péché mignon … 😉 Merci Marie-Laure !!

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