Best Rubarb tart with frangipane cream

Jump to Recipe

How to make a delicious geometric rhubarb tart recipe with a frangipane cream. Made with a French sweet shortcrust pastry dough filled with an easy almond cream (frangipane) and topped with fresh rhubarb.

This recipe is very easy to make at home and it's the perfect way to enjoy the rhubarb season.

The Easy Rhubarb Tart

This Frangipane rhubarb tart is a delight, if you are not used to cooking rhubarb at home, this is a great opportunity to discover rhubarb in a sweet recipe.

Rhubarb is a vegetable but in general, it is cooked more like a fruit, as in tars recipes, like this geometric tart, in a crumble, or in jam with strawberries.

This rhubarb tart has a delicious sweet flavor with a tangy note and is perfect to go with other fruits like strawberry or apple in desserts.

This recipe features a rich, sandy French sweet shortcrust pastry crust filled with a delicious and easy homemade almond cream recipe (frangipane cream) and topped with fresh rhubarb pieces that don't need to be peeled or drained first.

Rhubarb tart is delicious served with a strawberry-rhubarb compote and a homemade whipped cream that is perfect for softening its acidic flavor.

Composition of the almond rhubarb tart

Sweet Shortcrust pastry :

The classic almond French sweet shortcrust pastry dough has a melt-in-the-mouth texture. Compared to the basic sweet shortcrust pastry recipe (pâte sucrée), it is made with an egg instead of water and the preparation is sanded with the hands a bit like in the pie crust recipe.

This gives it a wonderful sandy texture and rich in butter which makes it a perfect crust recipe to go with fresh fruit like in the Strawberry Tart recipe.

Almond cream (frangipane):

The almond cream is a mixture of 4 ingredients, butter, sugar, eggs and almond meal that is generally used in the bottom of a tart to bring more creaminess and more flavor.

The advantage of using almond cream with rhubarb filling is that you won't need to drain the rhubarb stalks in advance.

Fresh rhubarb is rich in water and the almond cream will absorb the liquid during cooking, which avoids having a too wet tart.

FAQS - Frequently Asked Questions about Rhubarb Tart

Should rhubarb be peeled?

No, it is not necessary to peel the skin of the rhubarb in this recipe. Especially if you want to keep its pink color.

Is it necessary to drain the rhubarb?

No, it is not necessary to drain it, especially if it is accompanied by an almond cream that will absorb the water during cooking.

How to make the rhubarb tart recipe with frangipane cream

Sweet shortcrust pastry dough (pâte sablée)

Place the dry ingredients, flour, almond meal sugar and salt in a large bowl and mix.
Then add the cold and unsalted butter and with your fingertips crush the butter into the dry ingredients until you get a sandy mixture.

Tip: To make the pastry crust you can either use your food processor or like me prepare it by hand.

Then add the egg and gather the dough with your hands until you get a homogeneous dough ball.
Cover the dough with cling film and let it rest in the fridge for 30 minutes.
Roll out the dough on a lightly floured work surface or between 2 sheets of parchment paper with a rolling pin to a thickness of 3 mm.
Line a tart ring or tart pan with a removable bottom with the dough and place it on a large baking sheet and set aside

Almond cream (frangipane)

In a small bowl, mix all the ingredients with an electric whisk, starting with the butter and sugar, then add the egg, vanilla and almond meal.
Spread the almond cream on the bottom of the crust and smooth with an angled spatula.

Tip: Place the tart crust in the freezer while preparing the fresh rhubarb. The cold will freeze the dough and prevent it from falling apart during baking.

How to make the geometric rhubarb tart version

Wash the rhubarb stalks and cut off the leaves and ends.
Start by cutting a diamond with a sharp knife, about 3 cm long.
Use this diamond to cut out all the other stalks.
Form the graphic pattern first on a work surface starting at the center, glue 5 diamonds by their ends until you have a flower and repeat until you have a diameter corresponding to your tart ring.
Move each diamond one at a time onto your tart shell, always starting at the center and covering it completely.

Bake the tart

Preheat the oven to 350°F / 180°C and bake the tart for about 40 minutes until it is golden brown on top.
Check for baking by sticking a knife blade into the rhubarb, which should be melting.
Allow the baked tart to cool completely on the baking sheet and in the tart pan before moving it to a wire rack.
When the rhubarb tart is completely cooled, remove it from the tart pan and place it on a large plate and in the fridge for at least 1 hour before serving with a little strawberry rhubarb puree and homemade whipped cream.

How to make strawberry rhubarb compote

Place the remaining rhubarb pieces in a saucepan with a few pieces of fresh strawberries or frozen strawberries and 1 to 2 tablespoon of sugar. Cook over low heat for about 20 minutes until you have a puree.

Crush with a squeezer and if necessary, mix with a blender to smoothen. Let cool completely before serving with the cold tart.

More tart recipes

Did you like this recipe? Don't forget to rate it and leave me a review in comments! And to not miss any recipes follow @sweetlycakes on Instagram and tag me to share it if you make this recipe 😊!

Rhubarb tart with frangipane cream

Author: Fadela
Total Time: 1 hour 10 minutes
Yield: 10 parts

Print Recipe

Description

Delicious easy rhubarb tart recipe made with a sweet shortcrust dough filled with an almond cream (frangipane cream) and rhubarb stalks (for a 8 - 10 inch tart)

Ingredients

Shortcrust dough :

250 g (1 ⅔ cup) Flour - Plain flour or all purpose flour
80 g ( ⅓ cup) Sugar - confectioner’s sugar or powdered sugar
40 g (⅓ cup) Almond meal
1 pinch of salt
125 g (1 stick + 1 tbsp) butter - unsalted, diced and cold
1 Egg - room temperature

Almond cream (frangipane):

50 g (3 ½ tbsp or ¼ cup) Butter - unsalted and softened
50 g (¼ cup) Sugar - powdered
1 Egg - room temperature
1 pinch of salt
1 teaspoon Vanilla extract
50 g (½ cup) Almond meal

4-5 rhubarb stalks

Homemade whipped cream :

200 ml (⅔ cup) heavy cream - full fat and cold
2-3 tablespoons confectioner's sugar

Instructions

Shortcrust :

In a large bowl place the flour, almond meal, sugar and a pinch of salt and add the cold butter pieces and mix with your fingertips until you have a sandy preparation.
Add the egg and gather the dough with your hands without kneading until you have a smooth and homogeneous ball of dough.
Cover with cling film and place in the fridge for 30 minutes.
Take the dough out of the fridge and roll it out with a rolling pin between 2 sheets of parchment paper to a thickness of 3 mm.
Line a 8 - 10 inch / 20 - 24 cm perforated tart ring or a tart pan with a removable bottom with the shortcrust dough and cut out the excess dough.
Prick the bottom of the tart with a fork and place in the freezer while preparing the almond cream.

Almond Cream:

Put the softened butter with the sugar in a medium bowl and mix with a hand whisk or electric mixer for about 2-3 minutes until smooth and creamy.
Add the egg, vanilla extract and pinch of salt and mix again to incorporate.
Finish by adding the almond meal and mix until you have a smooth and homogeneous cream.
Take the tart crust out of the freezer and spread the almond cream layer inside and smooth the top with an angled spatula.
Return to the freezer while preparing the rhubarb.

Shaping the graphic tart:

Wash the rhubarb stalks and cut off the leaves and ends. (do not peel the rhubarb skin)
With a sharp knife, cut out a first rhombus about 3-4 cm long and use this piece to cut out all the other rhubarb rhombuses.
Position all the rhombuses to form the graphic style starting in the center, place 5 rhombuses in the center, each end touching to form a flower.
Repeat until you have your pattern.
Once you have positioned all the rhombus pieces then move them to the top of the tart starting with the center rhombus.

Baking:

Preheat the oven to 350°F / 180°C and bake the tart for about 35 to 40 minutes until it is golden brown on top and the rhubarb has melted.
Allow the rhubarb tart to cool completely in its ring before unmolding and moving to a large flat plate.

Homemade whipped cream:

Place the cold heavy cream and confectioners' sugar in a medium bowl.
Beat with an electric whisk on medium speed for about 3-4 minutes until you have a stiff whipped cream.
Sprinkle some icing sugar on top of the tart and serve with the whipped cream and a strawberry rhubarb compote or fruit coulis.