Rhubarb Tart with Almond Cream (French recipe)
Rhubarb is the star of May! What better way to enjoy it than with a traditional French rhubarb tart with almond cream? Here’s my classic French recipe for Rhubarb tart with almond cream.
Table of contents
Ingredients
Rhubarb tart is one of my favorite tarts. This recipe for rhubarb tart with almond cream is a real treat! The combination of tangy rhubarb and almond sweetness is perfect.
For the shortcrust pastry
- 250 g of flour
- 60 g icing sugar
- 40 g ground almonds
- 125 g soft butter
- 1 egg
For the rhubarb
- 750 g rhubarb
- 3 tablespoon sugar
For the almond cream
- 2 eggs
- 15 cl whole milk
- 40 g ground almonds
- 40 g brown sugar
Note: I prefer almond cream made with milk rather than butter, which makes it lighter and therefore healthier.
Preparation
1. Soak the rhubarb (optional)
Before using the rhubarb, I recommend you to let it soak. This reduces the rhubarb’s acidity and makes it taste sweeter. However, this step is not mandatory if you don’t have the time.
Start by peeling the rhubarb. Remove the ends, then cut the rhubarb stalks into small sections of around 1 to 2 cm.
Place the rhubarb pieces in a bowl and add sugar. I usually let the rhubarb soak for at least two hours. You can also make it the day before and leave it to drain overnight.
2. Prepare the shortcrust pastry
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Shortcrust pastry
Mix the flour, sugar and ground almonds in a large mixing bowl. Add the soft butter and mix until you obtain a sandy consistency.
Note: The butter should be soft but not melted.
Add the egg and continue mixing until the dough is smooth. Form into a ball, cover with cling film and refrigerate for at least 30 min.
Blind bake
Preheat oven to 350 °F (175°C).
Roll out the dough into a 30 cm circle. Place the shortcrust pastry in a tart tin covered with butter or parchement paper.
Bake the shortcrust pastry for 10 min.
Note: To learn more about the process of blind baking, read my recipe for sweet shortcrust pastry where I give lots of tips.
Prepare the almond cream
Whisk the eggs with the sugar in a small bowl. Then add the ground almonds and milk.
Assemble and bake
Drain the rhubarb and place the sections on the pre-baked shortcrust pastry.
Pour the almond cream over the rhubarb. Bake the tart for 30 min at 350 °F (175°C).
Géraldine’s tips
- Rhubarb: I recommend choosing fresh rhubarb. The rhubarb season is unfortunately very short, as it can only be found in May and June. However, rhubarb can be frozen – you’ll find an article on how to freeze it here .
- Shortcrust pastry: For this recipe for rhubarb tart with almond cream, I chose an shortcrust pastry made with flour and ground almonds called pâte sucrée in French. Rhubarb generally releases a lot of juice when baked. If you choose puff pastry, for example, it may become soggy and not hold up well.
More French fruit tart recipes
- Apricot and almond cream tart
- Cherry Galette
- Strawberry Tartelettes with Crème Pâtissière
- Plum Tart with Almond Cream
Frequently Asked Questions
Absolutely not! Peeling rhubarb is recommended, as large stalks can be stringy, but if you choose thin stalks, there’s no need to peel them. In some recipes, like my Rhubarb Upside-Down Cake, I don’t peel them to preserve their red color.
This rhubarb tart can be stored in the refrigerator for 3 to 5 days. For best storage, place in an airtight container or wrap in cling film and refrigerate.
You can replace rhubarb with apricots, peaches, strawberries or even plums. All tangy fruits go very well with almond cream.
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Recipe card
Rhubarb tart with almond cream
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Equipment
- 1 tart pan, 10 '' (26 cm)
Ingredients
For the shortcrust pastry
- 2 cups flour (250 g)
- 1/2 cup icing sugar (60 g)
- 1/3 + 1 tbsp cup ground almonds (40 g)
- 1/2 cup butter soft (125 g)
- 1 egg
For the rhubarb
- 26 oz rhubarb (750 g)
- 3 tbsp. of sugar
For the almond cream
- 2 eggs
- 1/2 cup milk (125 ml)
- 1/3 + 1 tbsp cup ground almonds (40 g)
- 1/3 cup brown sugar (40 g)
Instructions
For the rhubarb
- Peel the rhubarb, remove the ends, then cut the rhubarb stalks into small pieces of about 1'' (2 cm). Place them in a large mixing bowl and add sugar. Then let the rhubarb soak for two hours or overnight.
For the shortcrust pastry
- In a large mixing bowl, mix the flour, sugar and ground almonds.
- Add the soft butter and mix until the dough has a sandy consistency.
- Add the egg. Mix until the dough is smooth.
- Form a ball, wrap in a cling film and place it in the fridge for 30 min.
For the rhubarb tart
- Preheat the oven to 350 °F (175°C, fan oven).
- Roll out the dough with a rolling pin and form a circle of about 1'' (2 cm) larger than your tart pan.
- Grease your tart pan with butter or add parchment paper on the bottom and grease the sides. Place the dough on top and press the border. Cut the excess dough. Prick with the dough with a fork.
- Cover the dough with sheet of parchment paper, add weights (e.g. uncooked beans or rice) on top and blind bake for 10 min. Remove the weights .
- Drain the rhubarb and place the pieces on prefaced shortcrust pastry.
For the almond cream
- Whisk the eggs with the sugar in a small mixing bowl. Then, add ground almonds and milk.
- Pour the almond cream over the rhubarb.
- Bake the tart for another 30 minutes until golden brown.
