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Rhubarb tart

The wonderful rhubarb season is here and precisely because it is so short (from mid-March to the end of June) we have to enjoy it all the more!

In this article, we have set out to create a delicious and really easy-to-make rhubarb tart. The colors have turned out so great and of course the taste is a real pleasure, too.

You don’t even need that many ingredients and you don’t even need a lot of effort! You knead a shortcrust pastry and cover it with some jam and rhubarb. Off in the oven and: ready!

By the way, if you like the taste of rhubarb, you can take it easy. With around 13 kcal / 100g, rhubarb is rather low in calories with a lot of potassium, iron and vitamin C. But don’t forget to include sugar you use when calculating the calories!

Nevertheless, in our opinion rhubarb should definitely be used more often!

Rhubarb Tart

Prep Time25 minutes
Cook Time35 minutes
Cooling time1 hour
Total Time2 hours
Course: Nachspeise
Servings: 1 piece
Author: Malgosia


  • 1 large tart pan or 4 small tins


Shortcrust pastry

  • 230 g spelled flour type 630
  • 130 g cold plant-based butter
  • 4 tbsp fine sugar
  • 3 tbsp cold water
  • 1 untreated lemon zest of the peel
  • 1 pinch of ground vanilla


  • 4 sticks of rhubarb
  • 3 tbsp apricot jam

Topping (optional)

  • vegan creme fraiche
  • 1 tsp of sugar


  • Cut the cold butter into cubes and place in a bowl with the flour.
  • Rub crumbly with your fingers and then add the sugar, vanilla and zest from the lemon peel.
  • Gradually add the cold water and quickly knead into a smooth, firm dough. Knead only until the dough has bonded.
  • Place the dough in a closed container in the refrigerator for 30 minutes.
  • Grease a large tart tin or 4 small tins and dust with flour.
  • After 30 minutes, take the dough out of the refrigerator and roll it out 2mm thin. Pour the dough into the mold, press gently with your hands and put the mold in the refrigerator for another 30 minutes.
  • In the meantime, cut the rhubarb into small pieces.
  • Preheat the oven to 180 ° C.
  • Take the tart pan out of the refrigerator and spread the apricot jam on the bottom. Spread the rhubarb pieces on the bottom and put the mold in the preheated oven.
  • After 30 minutes, check whether the edge has already been slightly colored. If the dough is still very light, leave it in the oven for another 5 minutes. When using small molds, the baking time is reduced by approx. 10 minutes.
  • Since the rhubarb is sour, some vegan creme fraiche mixed with sugar goes well with the tart. Alternatively, you can simply dust them with powdered sugar.

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