Rhubarb Crumble Tart
User Reviews
4
Rhubarb Crumble Tart
Description
The tart begins with sliced rhubarb tossed with sugar, Instant ClearJel (or cornstarch), and vanilla bean paste to create a firm but juicy filling. The crust and crumble topping combine unsalted butter, sugar, vanilla, salt, flour, and rolled oats, producing a rich, buttery base with a crisp oat topping.
Preparation involves creaming butter and sugar, then mixing in flour just enough for a cohesive dough. Two-thirds of the dough is pressed evenly into the tart pan as the crust. The rhubarb filling is added over this base, then the remaining dough is used as a crumbly topping, ensuring texture contrast between the soft filling and crunchy surfaces.
This tart can be served as a dessert or afternoon treat and pairs well with cream or ice cream. The recipe suggests variations such as substituting gluten-free flour, adding berries to the filling, or using almond extract to alter flavor profiles, making it adaptable to preferences and dietary needs.
Ingredients
filling
- 2 rhubarb heaping cups, thinly sliced; if thick, slice stalk lengthwise then chop
- 1/4 cup granulated sugar
- 1 tsp vanilla bean paste
- 1 Tbsp Instant ClearJel or substitute cornstarch
crust and crumble topping
- 1 cup unsalted butter two sticks, at room temperature
- 2/3 cup granulated sugar
- 2 tsp vanilla bean paste or extract or seeds of vanilla bean
- 1/4 tsp salt
- 2 cups all-purpose flour
- 3 Tbsp rolled oats for the crumble topping
Instructions
- Preheat the oven to 350F. Have a 9 inch tart pan with a removable bottom ready.
- Toss the rhubarb with the rest of the filling ingredients in a bowl, mix well, and set aside.
- Cream the soft butter and sugar until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as necessary. Beat in the vanilla paste and salt. Note: it's important that your butter be at room temperature. I like to leave it out overnight when I know I'll be baking.
- With the mixer on low, slowly add the flour and mix just until there is no dry flour left. Don't over mix.
- Take 2/3 of the dough and pat it into the bottom of your tart pan. I like to scatter the dough in crumbles across the bottom, and then start to pat it down. It helps to flour your fingers, or use the bottom of a metal measuring cup to tamp it down. Take the time to get the dough evenly distributed. Note: you're not looking to go up the sides of the pan with the dough, just to make an even flat layer. Refrigerate for 10 minutes.
- Mix the remaining dough with the rolled oats, breaking it apart with your fingers to make coarse crumbles.
- Arrange the rhubarb on top of the bottom crust. Top evenly with the crumbled dough. It's fine if some of the rhubarb shows through.
- Set the tart pan on a baking sheet, and bake in the preheated oven for about 35 minutes, or until the top is just starting to turn pale golden. I usually lay a sheet of foil loosely over the top for the second half of baking so it doesn't brown too much.
- Let the tart cool for 15 minutes on a rack before releasing the bottom from the sides. Finish cooling on the rack.
- When cool slice the tart into 8 or 10 slices. Serve as is, or with some lightly sweetened whipped cream.
Notes
- Substitute a gluten-free baking mix for all-purpose flour to make the tart gluten-free.
- Incorporate oat flour partially to enhance flavor and tenderness in the crust.
- Mix in berries such as strawberries, blueberries, blackberries, or raspberries into the rhubarb filling for added fruit complexity.
- Almond extract may be used instead of vanilla paste to provide a different aromatic note in the crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 205mg | 9% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 578IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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