Rhubarb tart


Last spring, I've bought from the weekend market a little plant of rhubarb. It was a small plant and the guy selling it to me has warned me that it could grow up to 1m in diameter. All OK for me, I planted it in my garden and started to grow: unexpectedly big up to 2m in diameter at least. I knew that in the first year I better not harvested it, so I waited calmly for this year to come to taste it. Over the winter, it almost completely dried and I thought I lost it. But when this spring came, it was growing again at least as big as last year. This time... I had in mind a tart and now was the right moment.
A simple tart but with a lot of new things for me. First, it was about baking something with my own grown rhubarb. Second, it was my first tart baked in the wood-fired oven. None of these I've done before. The oven was low in temperature after a previous bake so I can almost say I did a slow bake. It started somewhere at 190ºC and went quickly a bit lower than 130ºC. I can call it a slow cook almost as it took about 3-4 hours to finish it and that with the tart shell already pre-cooked.
I was expecting the stalks to be redder but the lack of sun and good weather of this year had for sure an impact. Nevertheless, I had to try it!
The tart was incredibly well received by my daughter who enjoyed the sweet-sour taste of it and she commented that remembers the three kings' cake. Of course it does, as the filling is very similar to that cake, being based on almond powder. Just when it was gone I realised that I did not save a piece for me to try. Well, the plant is still there with big leaves but I won't dare to cut more stalks to not kill the plant. So for me, the next attempt to taste it will be next year.
Here is the simple recipe.


  1. Stretch the shortcrust pastry on a tart pan
  2. Bake the crust for 10-15 minutes and remove it from the oven. Use ceramic balls or beans inside for the tart crust to keep its shape.
  3. Cut the rhubarb stalks in diamonds of equal sizes.
  4. In a bowl, mix the eggs, sugar and almond powder and lay it on the bottom of the crust.
  5. Arrange the rhubarb diamond shapes in the almond composition in the tart to make a star. If you have different colours from green to red, you can take advantage of colouring your star.
  6. Bake for 30-40 minutes at 200ºC or until the colour of the top starts to brown.
Post edit:

I made it again in these versions:

and with a top pine-apple layer:


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