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1 Comment Traditionally, a tarte tatin is made with apples or pears, but rhubarb is a fantastic seasonal twist. Its natural tartness pairs beautifully with sweet caramel and crisp puff pastry, creating a dessert that’s both simple and surprisingly elegant. If you love baking with seasonal ingredients, this rhubarb tarte tatin is a must-try!
Table of contents
Why This Recipe Works
- Perfect balance of flavors: The tart rhubarb contrasts beautifully with the rich caramel.
- Minimal ingredients: You only need a handful of basic ingredients for an impressive dessert.
- Quick and easy: Ready in under an hour, with very little prep work.
- Crispy + soft textures: Buttery puff pastry on top and soft, jammy rhubarb underneath.
- Seasonal star: A great way to make the most of fresh rhubarb during spring.
Recipe Ingredients
- 500 grams (about 1 lb) rhubarb
- 100 grams (½ cup) granulated sugar
- 1 sheet puff pastry (store-bought is perfect)
- 20 grams (1½ tbsp) butter
- 1 egg (for egg wash, optional)
Equipment:
- Ovenproof skillet (8–10 inches / 20–25 cm) or a baking pan with a solid bottom
Twist on a Classic
I love twists on a ‘regular’ tarte tatin and last year I even made a carrot tarte tatin with nduja. Yes, you’re hearing that right. And trust me that was such a fun an delicious twist!
How To Make Rhubarb Tarte Tatin
1. Prep the oven and rhubarb
Preheat your oven to 400°F (200°C).
Cut the rhubarb into pieces that fit snugly in your skillet, this ensures a neat, beautiful top once flipped.
2. Make the caramel
Place the sugar directly into your skillet over medium heat.
Let it melt and turn a light golden color, don’t let it get too dark, as it will continue cooking in the oven.
Tip: A light amber color is perfect. Dark caramel can taste bitter.
3. Add the rhubarb
Remove the pan from the heat and carefully place the rhubarb pieces into the caramel in a single, tight layer.
- Place them rounded side down (this becomes the top later)
- Avoid touching the caramel, it’s extremely hot
Dot the butter over the rhubarb.
4. Add the puff pastry
Lay the puff pastry over the rhubarb and tuck the edges down into the pan.
- Trim any excess dough
- Cut a few small slits to let steam escape
- Brush with egg wash for a golden finish (optional)
5. Bake
Place in the oven and bake for about 20 minutes, or until the pastry is golden brown and crisp.
6. Flip and serve
Remove from the oven and let it sit for a couple of minutes.
Carefully place a plate over the pan and flip it in one quick motion.
Be careful: the caramel is very hot. Let it cool slightly before serving.
When is Rhubarb Season
Rhubarb is in season from late March through mid-June. Early-season rhubarb (bright pink stalks) is usually sweeter and looks more vibrant, perfect for desserts like this.
Serving Suggestions
This rhubarb tarte tatin is delicious on its own, but even better with:
- A scoop of vanilla ice cream
- Fresh whipped cream
- A drizzle of custard
Serve it warm for the best flavor and texture.
Helpful Tips for Success
- Use a pan with a solid bottom to prevent caramel leaks
- Don’t overcook the caramel, it continues baking in the oven
- Arrange the rhubarb tightly for a neat presentation
- Always protect your hands when flipping, hot sugar burns quickly
FAQ Rhubarb Tarte Tatin
Yes, you can use frozen rhubarb, but make sure to thaw it completely and pat it dry with paper towels. Excess moisture can make the caramel too watery and affect the texture of the tart.
No, you don’t need to peel rhubarb. Just wash the stalks and trim the ends. The skin softens while baking and adds a beautiful color to the finished tarte tatin.
This usually happens when the sugar is cooked too long. Aim for a light golden (amber) color before adding the rhubarb. Remember, the caramel will continue to cook in the oven.
You can make it a few hours ahead, but it’s best served slightly warm. If needed, reheat it briefly in the oven to crisp up the pastry again before serving.
An ovenproof skillet (cast iron works great) is ideal. If using a baking pan, make sure it has a solid bottom – not a loose base! – to prevent the caramel from leaking.
Make sure your caramel isn’t too liquid and don’t overcrowd the pan with rhubarb. Also, baking until the puff pastry is fully golden helps keep it crisp.
More Rhubarb Recipes
Rhubarb Tarte Tatin
Ingredients
- 500 grams rhubarb
- 100 grams sugar
- 1 roll puff pastry
- 20 grams butter
- 1 egg for egg wash
Equipment
- Large skillet 20 to 25 cm
How to make rhubarb tarte tatin
- Preheat the oven to 200˚C/400˚F.
- To make the tarte tatin, use a large skillet or other pan with a solid bottom.
- Put the pan on the heat and cut the rhubarb stems to fit in the pan. Set them aside. Add the sugar to the pan and let it caramelize. Don’t let it get too dark, as it will need to go in the oven for a while.
- When the sugar is a few shades darker, place the rhubarb stalks side by side in the pan. Leave the rounded side of the rhubarb facing down (it will be the top later), spread the butter on top and place the puff pastry on top. Cover with a little so that the edges of the pastry are tucked into the pan.
- Remove any excess puff pastry. If desired, brush the top of the puff pastry with a little egg yolk and place in the oven for about 20 minutes or until golden brown and cooked.
- Remove from the oven and allow to rest briefly. Place a plate on top of the pan and turn the whole thing over at once. Be careful, the caramel is very hot!
- Serve the tarte tatin with vanilla ice cream or whipped cream and eat immediately. It is also delicious cold, but warm is best!
Notes
- The rhubarb tarte tatin is best served still slightly warm.
- Serve with whipped cream or ice cream
- Can be used as a dessert or something to serve with coffee
- The bright pink stalks of rhubarb are usually the ones you can get early in the season. They will look prettiest and are sweeter than their greener counterparts.
Nutrition Information per portion:
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.
Looking for another way to eat your rhubarb? This tarte tatin looks amazing and is delicious served warm with some ice cream.