Serves a Crowd

Rhubarb & Cream Tart

March  4, 2011
1 Ratings
  • Serves 8-10
Author Notes

The most wonderful late winter/early spring tart has to contain rhubarb - the earliest harboringer of spring. It looks like celery with lipstick, but tastes fruity and tart, and is especially wonderful when cooked with strawberries and cream.

A casual dusting of confectioner’s sugar gives this tart rustic appeal. Perfect for garden parties. People should have more garden parties, don’t you think? —Sasha (Global Table Adventure)

What You'll Need
  • For the Dough
  • 2 cups Flour
  • 8 tablespoons cold butter
  • 1/2 teaspoon baking powder
  • 1/8 cup brown sugar
  • 4-6 tablespoons water
  • For the Filling
  • 1/3 cup flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon caradamom
  • 2 cups rhubarb in one inch pieces
  • 2 cups quartered strawberries
  • 1 cup heavy cream
  • 2 egg yolks
  1. Preheat the oven to 350F. Meanwhile, pulse together the flour, butter, baking powder, and sugar in a food processor. Drizzle water into the mixture until it comes together and can be formed into a ball of dough.
  2. Next, press the dough into a 10? sprinform pan, coming up the sides just over an inch. I like the edge to be a little uneven – it looks rustic and charming once it is baked. Plus, it’s much easier. Refrigerate until needed.
  3. In a small bowl, whisk together the flour, brown sugar, cardamom, and cinnamon. In a measuring cup whisk the cream together with the egg yolks.
  4. Add chopped strawberries and rhubarb to a large bowl and toss with flour mixture until fully coated. It will look frostbitten.
  5. Add the strawberry/rhubarb mixture to the tart and pour the cream/egg yolk mixture over the top. Bake 30-35 minutes or until the cream is set and the fruit is cooked.
  6. Serving suggestions: This tart is as good room temperature as it is cold, although cold is probably more traditional. If you *do* eat it warm, you are probably required to eat it with vanilla ice cream. :)

See what other Food52ers are saying.

  • luvcookbooks
  • Midge
  • kmartinelli
  • Sagegreen
  • Greenstuff

12 Reviews

Karen D. May 21, 2018
Completely underwhelming. The crust should've been blind-baked: it was soggy after a few hours. The custard never really firmed up, even though I left it for a good 15 minutes beyond the 35 minutes called for. The flavours were meh.
jkuntz62 February 26, 2012
love the description "celery with lipstick" almost as much as I love rhubarb! Can't wait for mine to come up...think I'll go check on it now!
luvcookbooks March 9, 2011
like the celery with lipstick description
cheese1227 March 9, 2011
Indeed, a great visual!
Midge March 7, 2011
Counting the days (months?) until I can buy local strawberries and rhubarb. Your tart sounds amazing.
kmartinelli March 5, 2011
I love your description of rhubarb as "celery with lipstick." And I agree that the late winter seasonal aspect is tricky when we are from all over the world and many of us are experiencing Spring already. We've got strawberries, I just have to wait for the rhubarb to make this! Can't wait!
Sagegreen March 4, 2011
Love your rendition!
Greenstuff March 4, 2011
Glancing down the early recipes, I see a lot of people ready for spring!
Sasha (. March 4, 2011
I'm in Oklahoma so we've been enjoying 70's and even a couple of 80 degree days. It's hard to think winter with weather like that ... I'm in the middle of spring fever :)
Blissful B. March 4, 2011
So gorgeous! Unfortunately, it's not qualified for the contest. Apparently they want seasonal stuff only -- winter greens, preserves & jams, citrus, etc. Save this one to submit in the summer tough (and I'm printing it now for me to make this summer!)
Sasha (. March 4, 2011
Oh darn! Thanks for letting me know. Rhubarb season starts in March ... so I thought it might. Oh well - enjoy it when you get around to it :)
Blissful B. March 4, 2011
I think this contest probably should have been in January. Even in Minnesota, people are craving Spring!