Best 6 Vanilla Rhubarb Tart Recipes

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Indulge in a delightful culinary journey with our exquisite Vanilla Rhubarb Tart recipe, a harmonious blend of sweet and tangy flavors. This delectable treat features a buttery, flaky crust that perfectly complements the vibrant filling made from fresh rhubarb and a creamy vanilla custard.

This article offers a comprehensive guide to creating this tantalizing dessert, providing step-by-step instructions, essential tips, and a detailed ingredient list. Additionally, we have included variations to cater to different dietary preferences, such as a gluten-free crust option and a vegan custard filling.

For those seeking a more indulgent experience, our Double Crust Vanilla Rhubarb Pie recipe takes the classic tart to the next level. This version features a double layer of our signature buttery crust, enveloping a generous filling of tart rhubarb and sweet vanilla custard.

If you're looking for a quicker and simpler option, our Rhubarb Crumble recipe is the perfect solution. This rustic dessert combines tangy rhubarb with a crunchy oat crumble topping, creating a delightful combination of textures and flavors.

Lastly, our Vanilla Rhubarb Jam recipe allows you to savor the taste of this classic pairing all year round. This versatile jam is perfect for spreading on toast, filling pastries, or adding a touch of sweetness to your favorite dishes.

With our comprehensive collection of recipes, you're sure to find the perfect way to enjoy the delicious combination of vanilla and rhubarb. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure!

Let's cook with our recipes!

RHUBARB CRUMBLE TART



Rhubarb Crumble Tart image

My Rhubarb Crumble Tart is a juicy rhubarb tart recipe warmed up with vanilla bean and a buttery oatmeal crumble topping.

Provided by Sue Moran

Categories     Dessert

Time 50m

Number Of Ingredients 10

2 heaping cups thinly sliced rhubarb Note: if your rhubarb is thick, slice the whole stalk lengthwise and then chop
1/4 cup granulated sugar
1 tsp vanilla bean paste
1 Tbsp Instant Clearjel thickener, or substitute cornstarch
1 cup unsalted butter (two sticks) at room temperature
2/3 cup granulated sugar
2 tsp vanilla bean paste, you can also use extract, or the seeds of a vanilla bean
1/4 tsp salt
2 cups all purpose flour
3 Tbsp rolled oats, for the crumble topping

Steps:

  • Preheat the oven to 350F. Have a 9 inch tart pan with a removable bottom ready.
  • Toss the rhubarb with the rest of the filling ingredients in a bowl, mix well, and set aside.
  • Cream the soft butter and sugar until light and fluffy, about 3-4 minutes, scraping down the sides of the bowl as necessary. Beat in the vanilla paste and salt. Note: it's important that your butter be at room temperature. I like to leave it out overnight when I know I'll be baking.
  • With the mixer on low, slowly add the flour and mix just until there is no dry flour left. Don't over mix.
  • Take 2/3 of the dough and pat it into the bottom of your tart pan. I like to scatter the dough in crumbles across the bottom, and then start to pat it down. It helps to flour your fingers, or use the bottom of a metal measuring cup to tamp it down. Take the time to get the dough evenly distributed. Note: you're not looking to go up the sides of the pan with the dough, just to make an even flat layer. Refrigerate for 10 minutes.
  • Mix the remaining dough with the rolled oats, breaking it apart with your fingers to make coarse crumbles.
  • Arrange the rhubarb on top of the bottom crust. Top evenly with the crumbled dough. It's fine if some of the rhubarb shows through.
  • Set the tart pan on a baking sheet, and bake in the preheated oven for about 35 minutes, or until the top is just starting to turn pale golden. I usually lay a sheet of foil loosely over the top for the second half of baking so it doesn't brown too much.
  • Let the tart cool for 15 minutes on a rack before releasing the bottom from the sides. Finish cooling on the rack.
  • When cool slice the tart into 8 or 10 slices. Serve as is, or with some lightly sweetened whipped cream.

Nutrition Facts : Calories 342 kcal, Carbohydrate 41 g, Protein 3 g, Fat 19 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 49 mg, Sodium 205 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 6 g, ServingSize 1 serving

RHUBARB MACAROON TART



Rhubarb Macaroon Tart image

Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that is about 1/2- to 3/4-inch wide; any bigger and the stalks might start to fall apart in the poaching liquid before the center becomes tender, and any smaller and you'll need to keep a close eye, since they'll cook quickly. While the rhubarb topping is a show-stopper, freshly sliced fruit makes a great understudy if you can't find robust pink stalks.

Provided by Samantha Seneviratne

Categories     pies and tarts, dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 16

1 (14-ounce/400 gram) bag sweetened, shredded coconut (about 5 cups)
Butter, for greasing
4 large egg whites
1/4 cup/50 grams granulated sugar
1/2 teaspoon kosher salt
1 3/4 cups/420 milliliters whole milk
1/4 cup/60 milliliters heavy cream
4 large egg yolks
1/2 cup/100 grams granulated sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1/2 teaspoon rose water (optional)
2 cups/400 grams granulated sugar
1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract)
1 3/4 pounds/800 grams medium rhubarb stalks, cut into 4-inch batons

Steps:

  • Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8 1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.
  • In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.
  • Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.
  • Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.
  • Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.

RHUBARB TART



Rhubarb Tart image

The rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 tarts (8 servings each).

Number Of Ingredients 12

1 package frozen puff pastry (17.30 ounces), thawed
1 large egg
1 tablespoon water
RHUBARB TOPPING:
12 rhubarb ribs (1/2 inch x 7 inches)
1 cup orange juice
1/2 cup honey
2 tablespoons amaretto
FILLING:
1 package (8 ounces) mascarpone cheese
2 tablespoons amaretto
1 tablespoon honey

Steps:

  • Preheat oven to 400°. Unfold 1 pastry sheet and place on a parchment-lined baking sheet; repeat with remaining pastry sheet. Whisk egg and water; brush over pastries. Using a sharp knife, score a 1-in. border around edges of pastry sheets (do not cut through). With a fork, prick center of pastries. Bake until golden brown, about 15 minutes. With a spatula, press down center portion of pastries, leaving outer edges intact. Remove to wire racks to cool., Meanwhile, for topping, arrange rhubarb in a single layer in a 13x9-in. baking dish. Combine orange juice, honey and amaretto; pour over rhubarb. Bake at 400° until rhubarb is just tender but still holds its shape, about 10 minutes. Remove with a slotted spoon, reserving cooking liquid; let rhubarb cool. Transfer reserved cooking liquid to a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer until reduced to 1/2 cup, about 20 minutes. Cool., For filling, stir together mascarpone cheese, amaretto and honey until smooth. Spread mascarpone mixture over center of each pastry. Top with rhubarb ribs. Brush rhubarb with cooled cooking liquid. Refrigerate leftovers.

Nutrition Facts : Calories 259 calories, Fat 15g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 115mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein.

GRANDMA'S STRAWBERRY-RHUBARB PIE



Grandma's Strawberry-Rhubarb Pie image

Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 1 pie

Number Of Ingredients 21

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Steps:

  • Crust Preparation:
  • Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
  • Preheat oven to 425 degrees F.
  • Filling Preparation:
  • Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

RHUBARB & CUSTARD TART



Rhubarb & custard tart image

The flavour of everyone's favourite boiled sweet in a delicious dessert. Forced rhubarb adds a pop of colour and sweetness to this tart. Check out our rhubarb guide for more handy rhubarb facts

Provided by Edd Kimber

Categories     Dessert

Time 1h40m

Number Of Ingredients 16

225g plain flour , plus extra for dusting
3 tbsp icing sugar
140g unsalted butter , diced and chilled
1 medium egg yolk , plus 1 medium egg yolk beaten, for glazing (save the whites for meringues)
1 tsp vanilla bean paste
½ vanilla pod or 1 tsp vanilla bean paste
250ml whole milk
1 large egg , plus 2 large egg yolks
100g golden caster sugar
25g cornflour
1 tbsp unsalted butter
700g thin forced rhubarb (about 5 stalks), trimmed, rinsed and cut into 9cm/3 1/2 in-long pieces
175g golden caster sugar
1 vanilla pod , seeds scraped out, or 1 tsp vanilla paste
juice 2 oranges
1 tbsp pistachio , chopped, to serve

Steps:

  • Put the flour, icing sugar and a pinch of salt in a large bowl and mix together. Add the butter and rub together until the mixture resembles breadcrumbs. Add 1 egg yolk, the vanilla and 1 tbsp cold water, and mix together until it just starts to come together as a dough. Tip the mixture onto a clean work surface and gently bring together with your hands. Wrap the pastry in cling film and chill for at least 1 hr before rolling out. Can be made 3 days ahead, or frozen for 2 months.
  • Put the vanilla beans scraped from the pod (or the paste) in a pan over a medium-high heat, add the milk and bring to the boil. Meanwhile, tip the egg, yolks, sugar and cornflour into a bowl and whisk together until smooth. Pour the milk over the egg mixture, whisking to combine. Pour the custard back into the pan and cook, whisking constantly, for 2-3 mins until thickened. Scrape into a bowl and add the butter, mixing until melted and combined. Press a sheet of cling film onto the surface of the custard to stop a skin forming, and chill for 3 hrs. Can be made and chilled 3 days ahead.
  • On a lightly floured surface, roll out the pastry into a large rectangle big enough to line a 30 x 20cm fluted rectangular tart tin. Roll the pastry onto the rolling pin and carefully drape it into the tin, carefully lifting and pressing into the corners and edges. Roll your rolling pin over the tart tin, cutting off the excess. Chill for 30 mins or until the pastry is firm.
  • Heat oven to 180C/160C fan/gas 4. Line the tart with a piece of crumpled baking parchment and fill with baking beans or rice and place on a baking tray. Bake for about 30 mins, then remove the parchment and the beans, and return to the oven for another 5 mins or until the base is golden brown. Brush the inside of the tart with the remaining beaten egg yolk and return to the oven for 1 min to set (this creates a seal, meaning the pastry won't become soggy as quickly). Set aside to cool.
  • Heat oven to 190C/170C fan/gas 5. Put the rhubarb batons in a small roasting tin (so that they are in one flat layer) and sprinkle over the sugar, the vanilla pod and its scraped out seeds, and the orange juice. Roast for 15-20 mins, or until the rhubarb has softened but is still holding its shape and a vibrant pink syrup has formed. Remove from the oven, discard the vanilla pod and allow to cool.
  • Remove the custard from the fridge, beat to loosen, then pour over the pastry and smooth with a spatula. Top with the roasted rhubarb, brushing a little of the syrup on top, then sprinkle over the pistachios. Best eaten on the day its made.

Nutrition Facts : Calories 515 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium

VANILLA-RHUBARB TART



Vanilla-Rhubarb Tart image

A layer of robust, jammy rhubarb in this tart highlights the warm vanilla bean. The gorgeous herringbone design makes it an ideal dessert for special occasions and parties.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield 1 tart

Number Of Ingredients 10

Unbleached all-purpose flour, for dusting
1/2 Test Kitchen's Favorite Pate Brisee in a rectangular disk
1 cup granulated sugar
1 tablespoon cornstarch
3/4 teaspoon kosher salt
1 vanilla bean, split and seeds scraped (pod reserved for another use)
1 pound rhubarb (about 6 stalks), halved lengthwise, then cut on the diagonal into 1 1/4-inch pieces
2 teaspoons fresh lemon juice
1 egg, beaten
Coarse sanding sugar, for sprinkling (optional)

Steps:

  • Preheat oven to 375 degrees. Line a baking sheet with parchment. On a lightly floured surface, roll out dough to a 10-by-13-inch rectangle, about 1/8 inch thick. Transfer to prepared sheet and refrigerate 15 minutes.
  • Meanwhile, whisk together granulated sugar, cornstarch, and salt. Using your fingers, work vanilla seeds through mixture evenly. Add rhubarb and lemon juice; stir to combine.
  • Arrange rhubarb mixture over dough, in a herringbone pattern if desired, leaving a 1 inch border. Fold edges of dough over to partially cover rhubarb. Brush crust with egg, sprinkle with sanding sugar, and bake until bubbling in center, 45 to 50 minutes.
  • Using a pastry brush, spread bubbling juices over rhubarb to glaze. Let cool at least 30 minutes. Tart can be stored, tented with foil , at room temperature up to 1 day.

Tips:

  • For the best flavor, use fresh rhubarb stalks that are firm and not too thick.
  • If you don't have vanilla bean paste, you can use 1 teaspoon of vanilla extract instead.
  • Be sure to chill the tart dough for at least 30 minutes before rolling it out. This will help prevent it from shrinking in the oven.
  • When blind baking the tart crust, use pie weights or dried beans to weigh it down. This will help prevent the crust from bubbling up.
  • To make sure the rhubarb is cooked through, insert a toothpick into the center of the tart. If it comes out clean, the rhubarb is done.
  • Let the tart cool completely before serving. This will allow the filling to set and the flavors to develop.

Conclusion:

This vanilla rhubarb tart is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tangy rhubarb filling is perfectly complemented by the creamy vanilla custard. The flaky crust adds the perfect finishing touch. With a few simple ingredients and a little bit of time, you can create a stunning and delicious tart that will impress your friends and family.

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