Name: Rhubarb tart recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 250 g (2 cups) all-purpose flour; 80 g (1/3 cup) powdered sugar; 40 g (1/3 cup) almond flour; 1 pinch salt; 125 g (1 stick + 1 tbsp) unsalted butter - cold and diced; 1 large egg - room temperature; 50 g (3 1/2 tbsp or 1/4 cup) unsalted butter - softened; 50 g (1/4 cup) granulated sugar; 1 large egg - room temperature; 1 pinch salt; 1 tsp vanilla extract; 50 g (1/2 cup) almond flour; 4–5 rhubarb stalks: washed and trimmed; Whipped Cream (Optional); 200 ml (2/3 cup) heavy cream - cold; 2–3 tbsp powdered sugar

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This rhubarb tart recipe combines a buttery French tart crust, creamy almond frangipane, and fresh rhubarb for a simple spring dessert.

Rhubarb tart is one of my favorite French spring desserts, combining buttery pastry with sweet almond filling and tangy rhubarb.

I make this recipe every rhubarb season because it's simple, beautiful, and lets fresh rhubarb shine without being overly sweet.

Why you'll love this recipe

French bakery style - Made with homemade pâte sablée and almond frangipane.
Perfect balance - Sweet almond cream softens rhubarb's natural tartness.
Great for spring - An elegant dessert for rhubarb season and special occasions.

Ingredients you need

Rhubarb: Fresh rhubarb stalks, trimmed and cut into even pieces.
Flour: All purpose flour
Almond flour
Sugar: granulated sugar and powdered sugar
Butter: Use cold butter for the pastry and softened butter for the almond cream.
Eggs
Vanilla extract and salt

Tips for this recipe

Use fresh rhubarb: Firm, brightly colored stalks give the best flavor and texture.
Keep the butter cold: This helps create a crisp, flaky pâte sablée.
Chill the tart before baking: It helps the crust hold its shape in the oven.
Don't overcrowd the rhubarb: Leave a little space between the pieces for even baking.
Bake until tender: The rhubarb should be soft while the crust stays golden.
Cool completely: Let the tart cool before slicing for clean, neat pieces.

How to Make Rhubarb Tart

Mix the flour, almond flour, powdered sugar, and salt in a large bowl.

Rub the cold butter into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.

Mixing flour, almond flour, sugar, butter, and salt for pâte sablée

Add the egg and gently mix until a smooth dough forms without overworking it.

Chill the dough, then roll it out, line a tart pan, prick the base with a fork, and freeze while preparing the filling.

Beat the butter, sugar, egg, vanilla, and almond flour until smooth to make the almond cream.

Spread the almond cream evenly over the chilled tart shell.

Rhubarb tart shell filled with almond cream

Cut the rhubarb into even diamond-shaped pieces for a geometric pattern.

Fresh rhubarb cut into diamond-shaped pieces

Arrange the rhubarb neatly over the almond cream, starting from the center and working outward.

Bake until the crust is golden and the rhubarb is tender, then let the tart cool completely before serving.

Baked rhubarb tart with geometric pattern

Serving Suggestions

Whipped cream: A light topping that balances the tartness of the rhubarb.
Vanilla ice cream: A classic pairing with warm or chilled rhubarb tart.
Crème fraîche: Adds a rich, tangy contrast to the sweet almond filling.
Powdered sugar: Dust lightly before serving for a simple finish.
Strawberry compote: Serve with a spoonful of strawberry or strawberry rhubarb compote for extra fruit flavor.

Storage

Store the rhubarb tart covered in the refrigerator for up to 3 days.

Recipe Variations

Strawberry Rhubarb Tart: Add fresh strawberries with the rhubarb.
Rhubarb Custard Tart: Replace the almond cream with vanilla pastry cream.
Rhubarb Tartlets: Make individual tartlets instead of one large tart.
Rustic Rhubarb Galette: Use the same filling in a free-form galette.
Rhubarb Crumble Tart: Sprinkle a buttery streusel over the rhubarb before baking.

Frequently Asked Questions

Do I need to peel rhubarb?

No. Young, fresh rhubarb usually doesn't need to be peeled.

Can I use frozen rhubarb?

Yes, but thaw and drain it well before using to prevent excess moisture.

Can I make rhubarb tart ahead of time?

Yes. Bake the tart a day ahead and store it in the refrigerator until ready to serve.

Why is my rhubarb tart soggy?

Too much moisture from the rhubarb or an underbaked crust can make the tart soggy.

Can I freeze rhubarb tart?

Yes. Wrap it well and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Slice of rhubarb tart with whipped cream

More tart recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!