Rhubarb tarts – creamy and quick
These creamy rhubarb tarts are super easy to make and just need some time in the oven. How to make them you will find below.
Creamy rhubarb tarts
Yes, it’s that time of year again. Rhubarb time! And these delicious creamy rhubarb tarts are really worth making. Not just because they are super easy to make, but mostly because they are super delicious.
I once made them in the studio. I don’t even remember why I was there, but I had to wait because someone was doing something, so I had to kill some time.
So time for me to make something delicious. And when it’s rhubarb season I always have to make lots of things with rhubarb. I just cannot resist those beautiful pink stalks when I spot them in the store.
Few ingredients
The nice thing about these creamy rhubarb tarts is that they contain only a handful of ingredients. And most likely it’s things you will have in your pantry. Except for the rhubarb probably.
- cane sugar
- puff pastry
- creme fraiche
- powdered sugar
- rhubarb
These are basically the main ingredients of this delicious dessert. Or use it as a pastry with coffee. I also made them for my parents and I believe they ate them for breakfast, lunch and dinner. That’s how delicious they are.
How do you make the creamy rhubarb tarts?
I use the square slices of puff pastry from the freezer here. So of course you start by thawing those. Then you carefully cut an edge in the puff pastry. You don’t cut it through but you make, as it were, an indentation of about 1 cm around the square. You also leave that edge unlined. Once you place the tarts in the oven that part will puff up, creating a sort of little mold.
Coat the edges with the egg wash so that they also become nicely browned. Now whisk the creme fraiche with a little cane sugar. You can also add some lime zest to make it even fresher. Spread the inside of your puff pastry slice with some of the creme fraiche.
Then it is time for the rhubarb. Cut it diagonally into thin slices and put them in the middle of the puff pastry. How you lay down the slices is up to you. Be creative with the pattern.
Baking in the oven
Next, bake the creamy rhubarb tarts in the oven for about 20 minutes or until the puff pastry has turned golden brown and cooked.
I always make extra of the creme fraiche because it is delicious to serve some extra on top of the rhubarb tarts. After baking, I sprinkle the rhubarb with some powdered sugar, give it a big dollop of the creme fraiche and enjoy.
Can you store the rhubarb tarts?
No, unfortunately not. If you keep them too long, the moisture will leak out of the rhubarb and the puff pastry will become soggy and no longer crispy. So take them out of the oven and eat them immediately.
Can this also be done with other fruit?
Yes you can definitely make this with other fruit as well. Apples or pears would work really well. Just make sure it’s not too wet or it will become soggy.
Also check out these rhubarb recipes:
Creamy rhubarb tarts
Ingredients
- 4 sheets puff pastry 10 x 10 cm squares
- 1 egg beaten
- 1 tbsp sugar
- 1 tbsp creme fraiche
- 2 sticks rhubarb thinly sliced at an angle
- 2 tbsp icing sugar
Instructions
- Heat oven to 220C/fan 200C/gas 7. Thaw the puff pastry squares if you have them or if you’re using a block of pastry roll out and cut into the desired shape. You can use round or squares
- Lay your pastry on a baking sheet, prick all over with a fork and brush the edges with the whiskes egg. If using squares score a border of 1 cm on the inside of the pastry not cutting all the way through. Whisk your creme fraiche and the sugar together and spread a thin layer at the bottom of the tarts. Lay out your rhubard slices neatly within the borders of your cuts. Use whatever shape or pattern you want.
- Bake the tarts for 20 minutes until puffed up and golden. Leave to rest for a few minutes and eat warm with either some extra of the creme fraiche or a scoop of icecream
Nutrition Information
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Oh, I am a big fan of rhubarb tarts and these look absolutely fabulous!
Cheers,
Rosa
Thanks so much Rosa!
That would have really pissed me off to be accused of something I hadn’t done. I would have been even angrier if my parents believed someone else and not me.
I’d have eaten two tarts. 🙂
O absolutely! Lol. If I had had them at that time I would have eaten three!! 🙂
Hi Simone, this story really made me smile ;D
I was suspended from school for something I was turned in for by a nosy busybody and was not caught at – grrr! Dislike people like that, wish they would get their facts straight and not just attle tale.
Anyway, great pastry!! yum!
Thanks so much Karin! 🙂
You are a better person than I! I could not have lived with being accused and not proving my innocence, no matter who would have to be taken down–especially if I was threatened from being removed from the program. It is a terrible thing when everyone believes they are right 🙂 Lovely recipe, well told you!
Well I am not sure I was a better person to be honest… It’s a funny story but at the time I didn’t think it was that funny but things like that are hard to prove, especially for a shy girl… Which I was at the time… O well, I’ve left it behind me!
What a story! And what an awful person. This tart is so appropriate for her! Actually, it looks really good so maybe not appropriate at all. The name fits, though.
It does doesn’t it?
Oh, I would’ve been roaring mad! I love how you connected this wonderful tart to that horrible one 🙂 My rhubarb is starting to grow really well and I can’t wait till I can start baking with it – this sounds like a perfect place to start the rhubarb season!
O yes absolutely Anna… And trust me when I say that I was roaring mad for a bit too! 🙂
Oh my, I knew they we were kindred spirits of some sort, but didn’t understand until I read this post. I had the same experience as you at 2 different colleges. I barely finished my first semester and moved on to the next college, only to have a similar experience again. ugh! Thank goodness we can laugh now and had friends to stand by us.
And…rhubarb is one of my favorites. Love this recipe and thanks for sharing your story.
O no Cathy!! Twice!! That must have been so terrible!! What’s wrong with people I sometimes wonder… But yes, thank goodness for friends!
Ha! What a great story, although it is a shame that your beautiful creamy rhubarb tarts should make you think of the old hag!!!
Janie x
Yes that’s not really the way to think of such a lovely tart right? Haha