Sure, I love rhubarb crisp, but sometimes I need some pastry with my rhubarb. Enter - the rhubarb tart. Otherwise known as a rhubarb galette. Otherwise known as future back fat. BUT, that fat also fills out face wrinkles so it's kind of a win win in that way. I feel like I might be getting off track.
It's spring in Southern Ontario and I'm not at all patiently waiting for asparagus season to arrive. Until it does, if I want to eat something seasonal I have to go with the one thing that sprouts before asparagus in the spring, and that's rhubarb.
Every year when the rhubarb begins to grow I start making rhubarb crisp. But sometimes I want something different and so I started making rhubarb tarts.
You may know her as Rhubarbablob; the rhubarb tart.
Good news. You can make this as difficult or as easy as you want. Better news. There's really no screwing it up.
- For a medium sized tart you'll need around 3 cups of rhubarb. I had 2 cups of fresh plus a cup of frozen that I had from last fall.
- Mix up your rhubarb, sugars, flour and nutmeg. If you want it sweeter then add more sugar, just know that if you add more sugar you'll end up with more liquid in the tart. To help compensate for this add a bit more flour too.
- Spoon the filling into a rolled out pie shell. (I usually have some of my Tenderflake type homemade pie dough in the freezer, but if you want just buy a frozen shell and roll it out a bit to make it look homemade.) Fold the edges of the dough around the filling.
- Brush the dough with milk and then sprinkle it with sugar.If you want to, go nuts. Add pecans or walnuts to the top. Now bake.
Ingredients
- Pie dough homemade or frozen
- 3 cups chopped rhubarb
- ½ cup white sugar
- 3 Tablespoons flour
- 2 Tablespoons brown sugar
- ¼ tsp. nutmeg
- handful of chopped nuts pecans or walnuts
- 1 Tablespoon of milk
Instructions
- Preheat oven to 425°F (220°C)
- Roll out pie dough into 16" or so circle. Place rolled out dough onto a baking sheet.
- Combine rhubarb, sugars, flour and nutmeg and pour into centre of dough. Fold edges of dough around rhubarb filling.
- Brush dough edges with milk and generously sprinkle with sugar.
- Bake for 10 minutes in 425°F (220°C) oven. Reduce temperature to 375°F (190°C) and bake another 35 - 40 minutes.
How many times have you looked at a baby and said "I could just eat you up."? That's because they're so similar the brain has a very difficult time distinguishing between dessert and a baby.
A cupcake is cute, and sweet and squishy. It's basically a baby with icing hair.
Ruby the Rhubarbablob: She's sweet and cute and adorable.
Now go make and eat that baby.
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Yup! Perfect and perfectly simple! Thanks again!
Can't wait to try this, Karen. I was outside yesterday planting a new raspberry patch not far from my rhubarb patch thinking of all the lovely strawberry-rhubarb jam I made last year. This year, I'll make the jam again, but I'd like to try something different. Your tart idea sounds perfect. So easy and satisfying. Thanks!
Right on time! I was staring at the rhubarb yesterday wondering what to do with it. I shall try this today . Don’t be jealous but we’ve been eating asparagus for the past 3 days here in Sarnia. Global warming strikes again. Enjoy the sunshine!
Yummy!
I’ve missed you Rhubarbablob 🩷
It’s that time again!! However here in NY my rhubarb is only about 5-6 inches tall. So, wait I must.
Going to try your pie crust as it looks delish!
Oh man! If this doesn’t make you feel “Springy” I don’t know what will… 🥧🥧
Thanks for sharing the recipe. I don't know when my local grocery store's rhubard will be 'in season' but I will keep a look-out for the stuff. Haven't seen it in the freezer aisle as yet either. But this sounds like a winner and another good excuse for using my whipped cream maker cannister.
BAHAHAHAHA!!!😂
OK... Two things... First of all, good timing. My son and I bought rhubarb today to make strawberry rhubarb pie. Second of all, RHUBARBABLOB?!? 😂😂😂 Made me think of my Mom! Her name was Barb. She loved rhubarb. She died 2 years and 1 month ago and I miss her very much and now every time I make this pie I will think RHUBARBABLOB and I will remember her. So thank you and I love you for that! ❤️
bree~
I keep showing up at area grocery stores, asking for rhubarb and being told "It's not in season yet." HOW CAN IT BE IN SEASON 3 WEEKS AGO IN CANADA AND NOT HERE? That's what I wanna know.
Doesn't matter. Super-strict diet will go out the window the second I see it in the store. Thanks for recipe!
Btw: Rhubarb-strawberry jam: a waste of good rhubarb, in my experience. Can you provide evidence otherwise?
MJ, rhubarb is my friend on a diet. It is very low in calories. I love in France where they use much less sugar in thy tubeless desserts and they are yummy. Cook 6 cups of rhubarb with 2T sugar and enjoy this compote with Greek yogurt. It's the best!
https://www.bernardin.ca/recipes/en/strawberry-rhubarb-spring-festival-jam.htm?Lang=EN-US
Add about a 1/4 cup chopped fresh mint to this and it's a winner. :)
I can't wait to try. Which pie dough recipe do you recomment for this desert?
Debbie
Hi Debbie! I just made it last night, lol. I made it with the pie dough I used most often, which is made half with butter and half with lard. A bit of vinegar. It's the classic Tenderflake, back of the box recipe from years ago. You can see the recipe here. Add add that link to the post too. :) ~ karen!
Do you need to treat the baking sheet to prevent sticking? It looks delish!
can't wait for my rhubarb to be ready so I can make this!!
...in the eye of the beholder, eh?
Rhubarb is our favourite pie! Also the easiest pie ever. Can’t wait to pick my own this year and make it a true homemade pie.
My 8" high rhubarb in Ottawa, Canada is under snow right now as I'm sure yours is too Karen!
In another week or two I'll be making your rhubard gallette/Rhubarbablob. Can't wait.
Peggy,
This almost never happens but today my only 4" of rhubarb is not under snow up here in the Gatineau Hills. You have what is usually our snow up here on the north side of the Nation"s Capital, and I appreciate you taking one for the team. I will have to wait not very patiently for the stalks to get longer and the leaves to unfurl to make my Rhubarbablob.
If you two aren't already part of the Edible Ottawa Gardens Group on FB, you should join. There is a warning for frost and ice damaged rhubarb. The toxins in the leaves can move down into the stems. Wait a couple weeks for them to recover before you eat them.
Thanks Linda. I should look at the site as I also have an allotment garden.
Do you have snow this morning Janet? More here. That was disconcerting about the stalks being poisonous. I guess we can wait two weeks.
I name my recipes after the person I received it from. So this will be Karen’s rhubarbablo. Can’t wait for the chutney recipe.
Great recipe, enjoyable article as always, lovely photography ~ with one caveat: though the leaves make a pretty garnish in the composition, DON’T EAT THEM ~ they are poisonous! The reason I mention it is, the first time we tried rhubarb we thought, “Waste not want not, might as well throw those leaves into the pot..” A neighbor happened by and said, “Do Not eat that!! Rhubarb leaves are poisonous”. I’m sure all your readers are brilliant, but just in case...
Oh yes - that looks delicious - and not at all like back fat. I agree with your about the names. I name everything that would otherwise need an explanation. It just makes it easier doesn't it! Like - the pillow I sleep with between my knees, to stop them touching. You know - that pillow. But 'pillow' doesn't distinguish it from the one I put under my head, or the one I put between me and my husband. My knee separator is called 'Umbobba'. No need to tell you the names of the other two, you get the picture. Rhubarb pie is called 'Rhubabaaa Party' (but only if served with custard, served with cream is too dull so only then termed 'Rhubarb Pie').
Well Rhubarbalob, she's my baby
Rhubarbalob, I don't mean maybe
Rhubarbalob, she's my baby
Rhubarbalob, I don't mean maybe
Rhubarbalob, she's my baby love
My baby love, my baby love
I make rhubarb juice too. “Easy as pie”
Rhubarb plus maple syrup.Boil and drain rhubarb, add syrup to taste.
Drink alone, with soda(homemade of course), or with Top Shelf vodka.
I make one HomeMade Pie a year for my Husband.
It's part of our Marriage Contract ;)
Strawberry Rhubarb - and I have to admit, after 27 years, I have perfected it!
Instead of using flour to thicken up the juices in a sweet berry pie try sprinkling in some Tapioca
crystals. Works like a charm and doesn't alter the taste.
Don't say that last line in front of a Q-anon supporter, you'll be accused of hanging out with Hillary in the nonexistent basement of some obscure pizza parlor in Baltimore. 😵
OMG, you're right! The times we live in!