Rhubarb Tart with Almond Cream

🌟 Difficulty	⏱️ Time	🍽️ Serves
★★ Easy	~1 h 15	8–10

I have a big rhubarb plant growing in my garden, so this year I finally decided it was time to try baking with it. After searching for a reliable recipe, I found one that seemed both simple and elegant — and I’m glad I gave it a try. (Check also my French Pear Tart)

To be honest, it was also my very first time tasting rhubarb. I found it interesting: slightly tangy, fresh, and very different from most fruits I usually bake with. My family was a little hesitant at first too (especially after learning that rhubarb leaves are toxic and should never be eaten!), but the tart itself turned out beautifully.

What truly won me over was the combination of the buttery crust and the rich almond cream, which pairs wonderfully with the tartness of the rhubarb. Even if rhubarb is not your favorite fruit, this recipe is absolutely worth trying — and the same base would work beautifully with many other fruits as well. I will definitely experiment with more variations in the future.

Ingredients

(for one tart, approx. 26–28 cm / 10–11 inch tart pan)

Tart Dough

• 250 g flour
• 100 g butter, room temperature
• 80 g cold water
• 1 pinch salt

Almond Cream

• 100 g butter, softened
• 100 g brown sugar
• 2 eggs
• 100 g almond powder

Topping

• 500 g rhubarb stalks
• 2 tbsp brown sugar

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Instructions

1. Prepare the dough
   Dissolve the salt in the cold water. Rub the butter into the flour until crumbly, then add the salted water and mix into a dough.
2. Line the tart pan
   Roll out the dough and line a tart pan with it. Prick the base with a fork and refrigerate while preparing the filling.
3. Prepare the almond cream
   Mix the butter, brown sugar, eggs, and almond powder until smooth and creamy.
4. Assemble the tart
   Spread the almond cream evenly over the tart base.
5. Prepare the rhubarb
   Remove and discard the ends and any leaves from the rhubarb stalks (the leaves are toxic). Wash well and cut into pieces.
6. Decorate the tart
   Arrange the rhubarb pieces geometrically over the almond cream and sprinkle with brown sugar.
7. Bake
   Bake at 180°C (350°F) for about 50 minutes, or until golden and nicely set.

Allow to cool slightly before serving.

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Tips & Variations

• This tart also works beautifully with apples, pears, plums, berries, or apricots.
• Serve plain or with whipped cream or vanilla ice cream.
• The almond cream balances the tartness of rhubarb perfectly.
• Always use rhubarb stalks only — never the leaves.