I love rhubarb and I am so happy to share the recipe for this Rhubarb Tart with a Hazelnut Crumble. Rhubarb is roasted in the oven and then baked in a buttery tart shell with a toasted hazelnut crumble. It is so easy to make and if you're preparing for this dessert for a special event and all the components can be made 1 day or 2 days advance.
I know from my experience with the Great American Baking Show that recipe development is not easy. It's not only producing a good bake but keeping track of the things that you liked or didn't like, trying to decide if something like 1 teaspoon of ground cinnamon is enough or too much.
I go into most recipes assuming I will have to make them multiple times to get the recipe ready for the blog. But there are some desserts that I've made multiple times, so I assume that I will only have to make it once. Yeah, right. I thought for sure this recipe would be one and done, but nope. I had to make the tart crust three times before it was just right. The first time was overbaked, the second time was underbaked the third time was just right, no joke. It all tasted good, but I want to produce the best recipe possible for you. Thankfully my husband is happy to be a taste tester for all my attempts. I hope you enjoy this recipe and if you try it leave a comment.
How to Make Rhubarb Tart Crust
For the tart crust, I use a recipe from Cook's Illustrated. It is the recipe that they use for their French Apple Tart. I love this tart shell recipe because it is so easy to make and tasty. Melted butter is combined with a mixture of flour, sugar, and salt and then patted into a tart shell. I've been learning how to use this recipe for other desserts because the type of filling will dictate how long it needs to bake. As I said earlier it took three times to get it right.
How to Make the Rhubarb Filling
I love rhubarb. I kind of fell in love with it a few years ago and ever since I make as many desserts and dishes as I can while it is in season. For at least a couple of months, I buy rhubarb every week and if you come to my house you will find rhubarb in my refrigerator. The early rhubarb in the local farmer's market is green, but my mid-May is bright ruby red.
The rhubarb is roasted with sugar and orange juice. It's important to slice the rhubarb about the same size to ensure that it all gets done at the same time. Roasting it ensures it is nice and tender for the final tart.
I thought about adding spices to the rhubarb, but I really wanted the taste and tartness of the rhubarb to be the star of the show. Once the rhubarb is done, it's drained to ensure that there is not too much syrup in the final dessert. Reserve 3 tablespoons for the tart and use the rest as a simple syrup or even try a rhubarb soda.
How to Make the Hazelnut Crumble
This delicious hazelnut crumble comes from one of my favorite books, The Art of French Pastry by Jacquy Pfeiffer. I recommend you get this book if you love French pastry or want to learn how to make French Pastry. I like the way the book is laid out and how the recipes are written for a beginner level, but also answers the questions of why things are done a certain way.
The crumble is an easy recipe and yes you will eat some before it goes on top of the tart but for taste testing purposes only. If you don't have hazelnuts you can substitute sliced almonds or even pecans. I have a walnut allergy, so I can't say how walnuts would taste with the rhubarb. For me, walnuts are a little bitter so I don't think it would be a good combination with the rhubarb.
The Final Assembly
The rhubarb tart is easily assembled. You have three components - the cooked rhubarb, the pre-baked tart shell and the hazelnut crumble. Spread the rhubarb over the surface of the tart shell and then spoon 3 tablespoons of the rhubarb syrup over the rhubarb. Add the crumble on top of the rhubarb and bake until the crumble browned. Yeah, I know it can be hard to tell since the crumble is already brown, but you will see the edges of the crumble turn a darker brown.
Enjoy this delicious rhubarb tart with your favorite ice cream. I prefer it plain, but the sweet ice cream goes well with the tart rhubarb.
Other Rhubarb Treats
If you love rhubarb like I do or maybe you just discovering how delicious it can be here are some other rhubarb recipe ideas:
And if you're looking for other pie or tart recipe ideas click on Pies and Tarts at the top of the page for other great treats.
- 1 1/3 cup (189 grams) all-purpose flour
- 5 tablespoons (63 grams) sugar
- 1/2 teaspoon salt
- 10 tablespoons (142 grams) unsalted butter melted
- 1 3/4 lbs (790 grams) rhubarb about 8 stalks
- 1 cup (200 grams) white granulated sugar
- 2 tablespoons orange juice
- 1/4 teaspoon salt
- 6 tablespoons (85 grams) unsalted butter room temperature
- 1/3 cup (64 grams) turbinado sugar
- 3/4 cup (106 grams) all-purpose flour
- 1/4 cup (23 grams) hazelnut flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/2 cup (114 grams) toasted hazelnuts coarsely chopped
- The recipe instructions are listed by tart elements. While the tart crust is baking wash and slice the rhubarb. When the tart comes out of the oven mix the rhubarb with the sugar and orange juice.
- While the rhubarb is roasting in the oven prepare the hazelnut crumble.
For the Tart Crust
- Preheat the oven to 350°F. For this recipe use a 9-inch tart pan with a removable bottom.
- Combine the flour, sugar and salt in a medium mixing bowl. Add the melted butter and stir with a spatula until the dough forms a cohesive ball and no bits of flour remain. Using your hands press 2/3 of the dough into the bottom of a 9-inch tart pan. Press the remaining dough into the fluted sides.
- Place the tart pan on a wire rack set in a rimmed baking sheet and bake until the crust is golden brown, about 30-35 minutes. Rotate the pan halfway through the baking. Remove the tart from the oven cool to room temperature.
For the Rhubarb Filling
- Increase the oven temperature to 375°F. Place a strainer over a large bowl near the stove.
- Wash and cut the rhubarb into 1/2-inch thick slices, Combine the rhubarb with 3/4 sugar, 2 tablespoons of orange juice and salt in a large bowl and toss together to coat the rhubarb with the sugar.
- Line a baking sheet with parchment paper. Spread the rhubarb mixture in a single layer and roast for 20 minutes. After 20 minutes taste the rhubarb syrup and if it is not sweet enought add the remaining 1/4 cup of sugar. Stir the rhubarb, bake for 10 minutes; stir again and bake for another 10 minutes or until the rhubarb is tender.
- Scrape the rhubarb into the strainer and allow the juice to drain into the bowl.
For the Hazelnut Crumble
- Put all the dry ingredients in a medium size bowl and whisk to combine. If you don’t have hazelnut flour replace it with all-purpose flour instead, for a total of 1 cup of flour. Cut the butter into 6 pieces add the flour and sugar mixture and use your fingers to mix the butter in until the mixture is crumbly. Mix into the chopped hazelnuts.
Assemble the Tart
- Preheat the oven to 350°F. Place the baked crust on a wire rack set in a rimmed baking sheet. Spoon the roasted rhubarb into the tart shell and spread to the edges of the crust. Spoon 3 tablespoons of the reserved rhubarb syrup over the rhubarb. Spread the hazelnut crumble on top of the rhubarb. Bake for 20 to 30 minutes until the crumble is brown.
- Remove from the oven and allow to cool before slicing.
SHOP FOR THE RECIPE EQUIPMENT