This recipe for rhubarb tarts is so quick and simple, that they will be done before you have a chance to decide whether to have them with tea or coffee! OK… maybe not that fast, but almost. They are light and crumbly, sweet and a little sour. Just delicious and you can make them in under 30 minutes.
It is a great recipe to have at hand when you receive unexpected visitors and want to quickly whisk something up. You don’t need to be an accomplished baker to get this recipe right. To make these rhubarb tarts is super easy peasy.
When is rhubarb season?
I first made these rhubarb tarts when I was living in the south of England near London. The climate is milder than in Germany, and the season starts in April and ends in August.
In Germany, the season also starts in April, but as the winters are colder you are not supposed to harvest them after July in order to allow the plant to recover before the first frost.
About this easy Rhubarb tarts recipe
Let’s talk about the pastry for these rhubarb tarts. This recipe uses puff pastry. It has the advantage that you don’t have to make it from scratch. Just use shop-bought puff pastry. If you do want to make puff pastry from scratch, I would recommend this recipe.
The base is made from a German vanilla pudding layer. The flavour of the pudding might remind you of British custard. However, the main difference between German vanilla pudding and British custard is that the vanilla pudding is thickened through starch whereas British custard is thickened with eggs. You can learn all about German Vanilla Pudding here.
The rhubarb slices are not very sweet. The vanilla pudding is slightly sweetened. This is why you should sprinkle the icing/confectioners sugar on each slice according to your taste.
How to make rhubarb tarts
Ingredients:
- 250 g / 8.8 oz puff pastry. Shop-bought or homemade.
- 1 portion of German vanilla pudding. You can use a shop-bought packet or use my homemade vanilla pudding recipe.
- 400 gr / 14 oz fresh rhubarb (cleaned and chopped into 8 cm sticks)
- Icing sugar/confectioners sugar to dust
Rhubarb Tarts Recipe
- Prepare your work surface by sprinkling it with flour, or use a non-stick baking mat. Roll out your puff pastry dough. If you are using shop-bought dough, it should already be rolled out. If you use homemade puff pastry, it needs to be around 3 mm thick and rolled out in a rectangular shape.
- Make little pricks into the pastry with a fork. (see picture)
- With a sharp knife, cut the puff pastry into rectangles. My pastry sheet was 25 cm x 40 cm. So I made 12 pastry slices which were about 10 cm x 8 cm.
- Wash and clean the rhubarb. Slice into 8 cm sticks. If one of your rhubarb stems is particularly thick, you can slice it in half.
- Preheat the oven to 200°C or 392°F.
- Prepare 1 portion of homemade German vanilla pudding or follow packet instructions.
- Spoon the pudding on the middle of the puff pastry base on each tart. Spread but ensure to leave out an approx 1 cm edge. This will allow the puff pastry to rise on the corners.
- Place 3 or 4 (depending on the size of your rhubarb) chopped rhubarb sticks on the vanilla pudding base.
- Place the baking tray in the oven and bake for 12-15 min until the pastry is golden and the rhubarb is cooked.
- Before serving sprinkle a generous amount of icing sugar on the tarts.
How to serve these rhubarb puff pastry slices
These little rhubarb cakes are best served the same day they are baked - as the pastry will be nice and crispy. I like them with a cup of tea or coffee. They also taste great, served with a bowl of fresh strawberries.
Because you do not need a fork to eat them, and their convenient size, they are perfect to bring along to a summer picnic.
This recipe was adapted from: Chefkoch: Rhabarber-Blätterteigkuchen
More Summer recipe ideas
- for more recipes with rhubarb - try my rhubarb compote
- German Strawberry Cake - this easy cake also uses a vanilla pudding base
- Strawberry Chocolate Cake
- Blueberry and Almond Cake
Did you try this recipe?
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Easy Rhubarb Tarts
Ingredients
- 250 g puff pastry 8.8 oz Shop-bought or homemade.
- 1 portion German Vanilla Pudding homemade
- 400 g fresh rhubarb 14 oz
- 100 g icing sugar / confectioners sugar for dusting.
Instructions
- Prepare your work surface by sprinkling it with flour, or use a non-stick baking mat. Roll out your puff pastry dough. If you are using shop-bought dough, it should already be rolled out. If you use homemade puff pastry, it needs to be around 3 mm thick and rolled out in a recangluar shape.
- Make little pricks into the pastry with a fork. (see picture)
- Cut the pastry into squares (about 10 cm x 10 cm) or rectangles - whatever you fancy and place on a lined backing tray.
- Wash and clean the rhubarb. Slice into 8 cm sticks. If one of your rhubarb stems is particularly thick, you can slice it in half.
- Preheat the oven to 200°C or 392°F.
- Prepare 1 portion of homemade German Vanilla Pudding or follow packet instructions.
- Spoon the pudding on the middle of the puff pastry base on each tart. Spread but insure to leave out an approx 1 cm edge. This will allow the puff pastry to rise on the corners.
- Place 3 or 4 (depending on the size of your rhubarb) chopped rhubarb sticks on the vanilla pudding base.
- Place the baking tray in the oven and bake for 12-15 min until the pastry is golden and the rhubarb is cooked.
- Before serving sprinkle a generous amount of icing/ confectioners sugar.
Such a delicious way to enjoy rhubarb!
Thank you. Rhubarb is delicious and this is just one of many recipes.
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.
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.
Thank you Choclette, Rhubarb is so versatile. I love rhubarb season too. So many recipes to try out.