Rabarbaraterta

About this recipe

Rabarbaraterta is a classic Nordic-style tart that celebrates the bright tang of rhubarb in a simple, buttery crust. It’s rustic enough for a weekday treat yet elegant for a spring gathering, letting the fruit’s color and aroma shine with minimal adornment.

Ingredients

• 4 cups chopped rhubarb (about 500 g)
• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (113 g) cold, cubed unsalted butter
• 3/4 cup (150 g) granulated sugar, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest
• 2 tablespoons cornstarch
• 1/4 teaspoon salt

Preparation

1. Make the dough: In a bowl, combine all-purpose flour, 1/4 cup of the granulated sugar, and salt. Cut in the cold unsalted butter until the mixture looks sandy with pea-size bits. Beat the egg with the vanilla extract, add to the bowl, and mix just until a soft dough forms. Press into a disk, wrap, and chill for 30 minutes.
2. Prepare the filling: Toss the rhubarb with the remaining granulated sugar, the cornstarch, and the lemon zest until evenly coated; set aside.

Bake

1. Heat the oven to 190°C/375°F. Roll the dough and line a 9–10 inch tart pan, trimming and patching as needed. Prick the base lightly and mound the filling inside, spreading evenly.
2. Bake until the crust is golden and the filling is bubbling and glossy, about 40 minutes.

Cool and serve

Let the tart rest for at least 30 minutes so the juices set before slicing. Enjoy warm or at room temperature for the best texture and flavor.

Tips

• If your rhubarb is especially tart, add a tablespoon or two more granulated sugar to the filling.
• For a slightly firmer set, add 1 more teaspoon of cornstarch, especially when using very juicy stalks.