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    Home » Desserts

    Puff Pastry Rhubarb Tart

    Published: May 11, 2021 · Modified: May 22, 2025 by Marita Sinden · 5 Comments

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    Rhubarb Tart Pin


    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.

    Puff Pastry Rhubarb Tart

    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

    Ingredients for Rhubab tart: Rhubarb, granulated sugar, butter, vanilla extract, puff pastry, cinnamon
    • 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:

    caramel

    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.

    caramel in casserole dish

    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).

    rhubarb stalks in casserole dish

    Prepare the rhubarb:

    Cut the rhubarb stalks into 4-inch (10 cm) pieces and arrange them over the caramel in the baking dish

    pricking the puff pastry for rhubarb tart

    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.

    Have you made this recipe?

    Your feedback makes all the difference! Rate this recipe and drop a comment to help others enjoy it too

    More Spring Dessert Ideas

    • rhubarb compote
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    • Rhubarb Streusel Cake Slice
      Rhubarb Streusel Cake (Rhabarberkuchen)

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    Recipe

    Puff Pastry Rhubarb Tart

    Puff Pastry Rhubarb Tart

    Marita
    An easy Rhubarb Tart made with shopbought puff pastry, fresh rhubarb stalks and homemade caramel. A easy recipe with wow-effect.
    5 from 4 votes
    I look forward to your feedback. Just click the stars above.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Cake
    Cuisine German
    Servings 6 slices
    Calories 211 kcal

    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
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 211kcalCarbohydrates: 29gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 29mgSodium: 5mgPotassium: 222mgFiber: 2gSugar: 26gVitamin A: 411IUVitamin C: 6mgCalcium: 71mgIron: 0.2mg
    Keyword rhubarb and vanilla pudding, rhubarb puff pastry, rhubarb tart
    Did you make this recipe? I love hearing how you went with my recipes! Please leave a quick Comment and star rating. I appreciate your feedback.

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    Comments

      5 from 4 votes (1 rating without comment)

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      Recipe Rating




    1. Kat (The Baking Explorer) says

      May 14, 2021 at 3:01 pm

      5 stars
      Such a delicious way to enjoy rhubarb!

      Reply
      • Marita says

        May 17, 2021 at 6:15 pm

        Thank you. Rhubarb is delicious and this is just one of many recipes.

        Reply
    2. Lesley says

      May 14, 2021 at 1:22 pm

      5 stars
      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.

      Reply
    3. Choclette says

      May 11, 2021 at 5:16 pm

      5 stars
      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.

      Reply
      • Marita says

        May 12, 2021 at 10:22 am

        Thank you Choclette, Rhubarb is so versatile. I love rhubarb season too. So many recipes to try out.

        Reply

    Hi, I'm Marita

    Food enthusiast & home cook. I returned to Germany after living in the UK for 20 years. Here at My Dinner, you will find traditional and authentic German recipes with cultural backgrounds.

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