Tarte à la Rhubarbe

tarte à la rhubarbe on a white plate with a pink backdrop and rhubarb slices in the background

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Make this tarte à la rhubarbe for the perfect summer dessert. This tart comes together in about 2 hours from start to finish. The combination of frangipane and rhubarb is perfect, especially with a hint of strawberry and raspberry to enhance the flavors.


Units Scale

Sweet Crust Pastry

  • 113 g unsalted butter, room temperature
  • 75 g powdered sugar
  • 25 g egg, room temp (beat one egg and weigh out 25 g)
  • 1/4 tsp Morton’s kosher salt
  • 135 g all-purpose flour
  • 30 g cake flour (substitute AP flour if you can’t find cake flour)

Rhubarb Filling

  • 200 g rhubarb
  • 60 g fresh strawberries (2-3 large strawberries, stem removed)
  • 30 g granulated sugar
  • 1/4 tsp vanilla bean paste
  • 120 ml water (1/2 c)
  • 2 tsp cornstarch
  • 85 g raspberry jam
  • Fresh rhubarb, 3-5 stalks, for cutting and arranging on top of tart

Frangipane Filling

  • 85 g almond flour
  • 85 g egg, room temp (a little less than 2 large eggs)
  • 85 g unsalted butter, room temp
  • 85 g granulated sugar
  • 1/4 tsp almond emulsion or extract


To Make The Tart Crust

  1. Cream the butter and sugar on low in a stand mixer fitted with a paddle attachment.
  2. Add the egg and mix until absorbed and creamy.
  3. Combine the dry ingredients in a small bowl. Add the dry ingredients to the mixer in 2 additions, and mix on medium-low just until combined.
  4. On a lightly floured surface, roll** the dough into a 12-inch circle, then transfer to a 9.5-inch tart pan with a removable bottom. Gently press the dough into the tart pan, and trim the excess dough off the edges with a paring knife.
  5. Prick the bottom of the tart crust with a fork about every inch (see photo above).
  6. Place the unbaked tart shell in the freezer for at least 45 minutes.
  7. Preheat the oven to 350 F/ 175 C. Line the frozen tart shell with parchment and add pie weights (or rice) so the crust keeps its shape while baking.
  8. Bake for 25 minutes, remove pie weights and parchment, and bake for 5 more minutes. Remove from oven and cool (about 30 minutes to cool). Keep oven at 350 F / 175 C.

For the Rhubarb Filling

  1. Cut off the stems and ends of the rhubarb, then slice the stalks into approximately 1/8″ – 1/4″ slices. Next, cut the strawberries into quarters, and place both fruits in a medium pot along with the granulated sugar, vanilla bean paste, and water.
  2. Stir together, then place the pot on medium heat. Once the liquid comes to a simmer, cook for 5 minutes on medium heat, giving the pan a gentle shake a couple of times so the rhubarb and strawberries shift around to cook.
  3. Add the cooked mixture into a blender and blend for 1-2 minutes.
  4. Add the cornstarch to the blender, blend for a few seconds, and then transfer the puree to the refrigerator for at least 30 minutes to cool, or until needed.

For the Frangipane

  1. With a hand mixer or stand mixer (and paddle attachment), cream the butter and granulated sugar together until smooth.
  2. Add the egg in 3 additions, mixing well after each one. Then add the almond emulsion and mix on low. Add the almond flour and mix until the frangipane is a spreadable consistency. If the frangipane is too stiff to spread, warm it in the microwave for 10 seconds to soften.

To Finish the Tarte à la Rhubarbe

  1. Spread the raspberry preserves on the bottom of the cooled tart crust.
  2. Next, add the rhubarb filling and spread with an offset spatula to fill half the tart shell.
  3. Add the frangipane on top of the rhubarb filling, and spread with an offset spatula.
  4. Cut off the ends of the 3-5 rhubarb stalks. Cut each stalk in half lengthwise, and then cut the pieces approx. 4.25″ long. Arrange on top of the frangipane as desired.
  5. Bake the tart for 35-45 minutes, or until the frangipane is golden brown on top and the center is set.
  6. Cool completely, about 2 hours, and serve. 
  7. Store your tarte à la rhubarbe uncovered at room temperature for up to 2 days. It’s best eaten on day 1 because the crust will soften by day two.


**If your dough is too soft or sticky, form it into a disc, wrap in plastic wrap, and chill for 30 minutes before rolling.