Country-Style Rhubarb Tart Recipe

Rhubarb Tart



For the pastry:

  • 8 1/3 cups (1 kilogram) flour
  • 1 cup (200 grams) sugar, plus more for sprinkling tart
  • 2 teaspoons baking soda
  • 1 ¼ cups, or 10 tablespoons (300 grams) butter, unsalted, plus more for plate
  • 3 eggs
  • 2 ½ cups (20 ounces) buttermilk

For the compote:

  • 2 tablespoons cornstarch
  • 1 cup (200 grams) brown sugar
  • ½ vanilla bean, seeds removed
  • Zest of ½ orange
  • 4 sticks pink rhubarb, cut into ¾-inch/2-centimeter pieces
  • 1 egg, beaten, for egg wash
  • Fresh cream or crème anglaise, for serving

A delicious tart from Wade Murphy, executive head chef at The Lodge at Doonbeg in County Clare, Ireland, that is wonderful to serve in the spring when rhubarb is in season.


For the pastry:

Combine the flour, sugar, and baking soda in a bowl and stir well to combine. Add the butter and rub it into dry ingredients. Add the eggs and buttermilk and stir well. Divide the pastry in two, wrapping each half in plastic wrap, and then store the dough in the fridge for at least 1 hour to let it rest (the pastry will be quite sticky). Then preheat the oven to 345 degrees Fahrenheit/175 degrees Celsius.

For the compote:

Combine the cornstarch, sugar, vanilla, and orange zest and mix together until well combined. Add the rhubarb and mix.

Place the rhubarb mixture into a saucepan and bring to a boil. Cook the mixture over medium-high heat until the rhubarb is slightly tender and brightly colored, about 8-10 minutes. Strain the rhubarb from the syrup and set it aside.

Remove the pastry from the fridge and let it soften for about 5 minutes. On a lightly floured surface, roll out one half of the dough until it is about ½-inch/1-centimeter thick. Lightly butter an old 7-inch enamel or tin camping plate (make sure it's ovenproof; you can also use a small pie tin). Place the dough onto the buttered plate and fill it with the rhubarb mixture. Using the second piece of pastry, roll the dough until it’s about 2 centimeters thick and use it to cover the top of the tart.

With a fork, seal the edges of the tart and then brush it with an egg wash made with one beaten egg. Pierce a hole in the middle of the tart to let the steam escape. Sprinkle with granulated sugar and bake at for about 18-20 minutes, or until the edges are golden.

Serve warm with fresh cream or crème anglaise.


Calories per serving:

1,024 calories

Dietary restrictions:

Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 283g 435%
  • Carbs 1,243g 414%
  • Saturated 168g 842%
  • Fiber 29g 117%
  • Trans 10g
  • Sugars 463g
  • Monounsaturated 74g
  • Polyunsaturated 17g
  • Protein 171g 342%
  • Cholesterol 1,436mg 479%
  • Sodium 5,155mg 215%
  • Calcium 1,908mg 191%
  • Magnesium 408mg 102%
  • Potassium 3,640mg 104%
  • Iron 18mg 97%
  • Zinc 15mg 100%
  • Phosphorus 2,621mg 374%
  • Vitamin A 2,547µg 283%
  • Vitamin C 61mg 101%
  • Thiamin (B1) 2mg 118%
  • Riboflavin (B2) 3mg 195%
  • Niacin (B3) 14mg 70%
  • Vitamin B6 1mg 66%
  • Folic Acid (B9) 452µg 113%
  • Vitamin B12 5µg 81%
  • Vitamin D 9µg 2%
  • Vitamin E 10mg 52%
  • Vitamin K 26µg 32%
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