Rich and decadent caramel, buttery puff pastry, and tender stewed rhubarb stalks — this Tarte Tatin-inspired Rhubarb Tart is perfect when you want a showstopping dessert without the hassle! You can assemble it in under 20 minutes and bake it in just 30.
I have a weakness for desserts that are both sweet and tart. I also have a weakness for rhubarb - which is why I keep making recipe with it. Like this simple rhubarb compote or this moreish rhubarb streusel cake. Although it looks impressive, this rhubarb puff pastry tart comes together quickly — making it the perfect spring dessert.
Ingredients
- Fresh rhubarb stalks - red rhubarb varieties will yield a nice rich colour
- For the Caramel: granulated sugar, butter, vanilla and cinnamon
- Shop Bought Puff Pastry Sheet - before unrolling best to take it of the fridge and leave it to get to room temperature to prevent it from baking
How to make this puff Pastry Rhubarb Tart
This rhubarb tart recipe is easy to make and ideal for last-minute guests or a spontaneous dessert craving.
Recipe Steps:
Make the Caramel:
In a small saucepan over medium-low heat, add the sugar. Let it melt slowly. Once it turns a deep amber color, stir in the butter, cinnamon, and vanilla extract (affiliate link). Keep stirring until the butter is completely melted and incorporated.
Assemble the tart:
Pour the caramel into a rectangular baking dish and spread it out evenly with a spatula. Preheat the oven to 392°F (200°C).
Prepare the rhubarb:
Cut the rhubarb stalks into 4-inch (10 cm) pieces and arrange them over the caramel in the baking dish
Add the puff pastry.
Unroll the puff pastry and place it on top of the rhubarb. Tuck in the edges if needed. Prick the top of the pastry a few times with a fork to allow steam to escape.
Bake for about 30 minutes, or until the pastry is golden brown and puffed.
How to serve
This rhubarb tart can be served warm from the oven or chilled.
It’s delicious on its own, but I love to serve it with a scoop of vanilla ice cream or a dollop of fresh whipped cream. If you're using whipped cream, I recommend skipping the sugar—it balances beautifully with the sweetness of the caramel.
Storage
Like most puff pastry recipes, this tart is best enjoyed the same day it's baked. However, leftovers can be stored in an airtight container at room temperature for up to three days.
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More Spring Dessert Ideas
More Recipes with Puff Pastry
Recipe
Puff Pastry Rhubarb Tart
Ingredients
- 1 roll shop-bought puff pastry 8.8 oz Shop-bought or homemade.
- 150 g granulated sugar
- 80 g unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 450 g rhubarb stalks a nice red variety works best
To serve
- Vanilla ice cream or
- Fresh whipped cream
Instructions
- Take the puff pastry out of the fridge and remove it from the packaging. Let it come to room temperature before unrolling it—this helps prevent tearing.1 roll shop-bought puff pastry
- Before starting, have all your ingredients ready—caramel burns quickly if left unattended.In a small saucepan over medium-low heat, pour in the sugar. The sugar will begin to melt: first becoming a little liquidy, then clumpy, and eventually turning into a deep amber-colored caramel.150 g granulated sugar
- Once the caramel turns amber, stir in the butter, cinnamon, and vanilla extract (affiliate link). Keep stirring until the butter is fully melted.80 g unsalted butter, 1 teaspoon vanilla extract (affiliate link), 1 teaspoon ground cinnamon (affiliate link)
- Quickly pour the caramel into a rectangular baking dish or casserole dish. Use a spatula to spread it evenly across the bottom. (You’ll need to work fast—caramel hardens quickly.)
- Preheat your oven to 392°F (200°C).Trim the leaves off the rhubarb, rinse the stalks, and cut them into 4-inch (10 cm) pieces. Arrange the rhubarb over the caramel in the dish.450 g rhubarb stalks
- Unroll the puff pastry and place it over the rhubarb. Tuck any excess dough inwards along the edges of the dish to form a border.
- Prick the top of the pastry a few times with a fork to allow steam to escape and ensure even baking.Bake for about 30 minutes, or until the pastry is golden brown.
- Let the tart cool for about 5 minutes, then carefully invert the dish onto a serving plate to release the tart.
- Enjoy warm or cold with a scoop of vanilla ice cream or freshly whipped cream.
Kat (The Baking Explorer) says
Such a delicious way to enjoy rhubarb!
Marita says
Thank you. Rhubarb is delicious and this is just one of many recipes.
Lesley says
Rhubarb is an absolute favourite of mine, I love it on pretty much anything, but on top of puff pastry is a real winner for me.
Choclette says
Love the rhubarb season and rhubarb tart is a true delight. Your tartlets with vanilla custard sound delicious indeed. We grow rhubarb on our allotment and it's doing really well this year.
Marita says
Thank you Choclette, Rhubarb is so versatile. I love rhubarb season too. So many recipes to try out.