Go Back Email Link
+ servings
Rhubarb Tart - with Vanilla Pudding on a plate
Print Pin
5 from 4 votes

Easy Rhubarb Tarts

These Rhubarb Tarts are quick an easy to make. Using shop-bought puff pastry and a vanila pudding base, they are baked in no time.
Course Cake
Cuisine German
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Marita

Ingredients

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.