Rhubarb is not my favorite fruit, and I have never ever heard anyone else calling it that (plus I´ve learned it´s a vegetable anyway). In spite of that, I always buy a few of these awkward stalks as soon as they´re in season. For I feel, in some nostalgic way, committed to it: Rhubarb used to be first plant ready to be cropped from my great aunts´ large orchard. Thus it had to be appreciated, despite being inedibly tart sometimes even after cooking it and adding tons of sugar. So as of me, whenever I see rhubarb, I feel prompted to turn it into something…enjoyable.
But how does one stage a main character with an obvious lack of star qualities? Of course you will need the other characters to make your star shine while stepping back and staying out of the limelight themselves. Not too rewarding, it seems, but someone has to do the job.
So here´s today´s cast: A simple almond custard, alias frangipane, mostly a tad too sweet for my taste, but perfectly acting as opponent here to balance the tartness of the rhubarb. A tart shell, flavored with a little bit of cardamon, gives a frame to it all. A ruby red sauce, alias coulis, in charge of the special effects. A razor-sharp vegetable peeler, because nothing is more annoying than rhubarb with fibrous threads of peel. – And now, ladies and gentlemen, the curtain rises for rhubarb & friends.
Enjoy!
Rhubarb tart
crust:
250 g flour
100 g sugar
75 g cold butter in cubes
1 egg
1 pinch salt
1-2 tbsp water
1 tsp cardamom
frangipane:
100 g melted butter
100 g sugar
100 g ground almonds
1 egg
500g rhubarb, peeled and sliced into 0.5 cm chunks
100 g raspberries (fresh or frozen), puréed and strained through a sieve
sugar to taste
For the crust, combine all ingredients until a homogenous dough without visible butter flakes has formed. Shape a ball or a disk, cover with cling film and refrigerate for minimum 30 minutes.
Preheat the oven 200°C.
For the frangipane, mix all ingredients in a small bowl.
Carefully peel the rhubarb, and slice into small chunks of about 0.5 cm thickness.
Line a buttered tart pan with the dough, reserving roughly 2/3 for the bottom and 1/3 for the rim. Prick with a fork several times and prebake in the oven for 7 minutes approx.
Spread frangipane on the tart shell and cover with rhubarb all over. Bake for further 45-50 minutes. Leave to cool on a wire rack.
For the sauce, strain puréed raspberries through a sieve. Add sugar to taste and garnish the tart with the sauce.
✴
Rhabarberkuchen
Rhabarber ist nicht mein liebstes Obst. Überhaupt kenne ich niemanden, der Rhabarber sein liebstes Obst nennen würde (und sowieso ist er ein Gemüse, wie ich gelernt habe). Trotzdem packe ich jedes Mal eine Ladung dieser störrischen Stängel in meinen Einkaufskorb, sobald die Saison beginnt. Denn ich fühle mich ihm in irgendeiner nostalgischen Weise verpflichtet: Rhabarber war immer was erste, was es im riesigen Nutzgarten meiner Großtanten zu ernten gab. Das wurde gewürdigt, selbst wenn in rohem Zustand ungenießbar sauer – und in gekochtem, gezuckerten Zustand manchmal auch. Sehe ich also Rhabarber, fühle ich mich aufgefordert, etwas Genießbares aus ihm zu machen.
Wie soll man aber einem Hauptdarsteller trotz unbestreitbar mangelnder Starqualitäten zu einem glanzvollen Auftritt verhelfen? Da ist ein Ensemble gefragt, das seine Vorzüge zum Vorschein bringt, ohne sich selbst in den Vordergrund zu drängen. Das macht die Auswahl der Nebenrollen nicht ganz einfach. Doch einer muß es ja machen. Die Besetzungsliste für das heutige Backwerk sieht also so aus:
Eine simple Mandelcreme, klangvoller: Frangipane, die an sich meistens zu süß ist, aber hier den perfekten Gegenspieler abgibt zu den sauren Rhabarberstückchen, die sie ummantelt. Ein knuspriger Tarteboden mit einem Hauch von Kardamom, er hält sich im Hintergrund. Eine knallrote Sauce, klangvoller: Coulis, zuständig für optische und geschmackliche Spezialeffekte. Nicht zuletzt ein rasiermesserscharfer Sparschäler, denn nichts ist ärgerlicher als faseriger Rhabarber, der nicht richtig geschält ist. – Und nun, meine Damen und Herren: Vorhang auf für den Rhabarber & seine Freunde!
Rhabarberkuchen
Teig
250 g Mehl
100 g Zucker
75 g kalte, gewürfelte Butter
1 Ei
1 Prise Salz
1-2 EL Wasser
1 TL Kardamompulver
Frangipane:
100 g zerlassene Butter
100 g Zucker
100 g gemahlene Mandeln
1 Ei
500 g Rhabarber, geschält und in kleine Stückchen geschnitten, ca.0,5 cm
100 g Himbeeren (frisch oder gefroren), püriert und durch ein Sieb gestrichen
Zucker nach Belieben
Für den Tarteteig alle Zutaten verkneten, bis keine Butterflöckchen mehr zu sehen sind. Diesen zu einer Kugel oder Scheibe formen, in Klarsichtfolie einwickeln und mindestens 30 Minuten kalt stellen.
Ofen auf 200°C vorheizen.
Für die Frangipane-Mischung alle Zutaten in einer kleinen Schüssel mit dem Handrührgerät verrühren.
Rhabarber sorgfältig schälen und in kleine Stückchen schneiden.
Eine gefettete Tarteform mit dem Teig auslegen, etwa 2/3 braucht man für den Boden, etwa 1/3 für den Rand. Mit der Gabel vielfach einstechen und etwa 7 Minuten blind backen.
Frangipane auf dem Tarteboden verstreichen, Rhabarber darüber verteilen und Tarte nochmals 45-50 Minuten backen.
Für die Himbeeresosse die pürierten Früchte durch ein Sieb streichen, gegebenenfalls zuckern und die Tarte damit verschönern.
mamangerie.com 
I for one love rhubarb, and this looks delicious!
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Thanks, Karinna – what great news! I´m happy rhubarb has fans indeed!!
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Ohlala, that is one marvelous rhubarb cake, I like the frangipane there a lot! Frohe Ostern. Nicole
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Danke Dir! Ebenso frohe Ostern, hoffe nicht nur mit potato pie, sondern zumindest ein paar Ostereiern!
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Schon in Arbeit…
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Your Tart looks amazing ! I also LOVE rhubarb, my parents always have some in the garden and I love to do puree, with fresh strawberry .. but Frangipane tart with rhubarb is such a great idea ! I will give it a try 🙂
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It seems that I´m projecting my not-so-great affection towards rhubarb onto other people! It has its fans indeed! The combination with strawberries is great, I admit. – I´m happy to hear you´ll try this tart. Let me know what you thought. HAve a great easter weekend!
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Hehe, I just called my parents to see whether the rhubarb was ready to be picked up, but still bit early, I have to wait 2 to 3 more weeks … but will definitely try this recipe. I will let you know ! 🙂 Wish you a great Easter !
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you too!
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Je dois dire que pour moi non plus, la rhubarbe c’est mon fruit ou veggie préfère mais quand je vois ta tarte j’ai envie tout de suite de prendre un bon morceaux ! Elle à l’air somptueuse !
Joyeux Pâques Sabine ! x
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Merci Eva, la tarte profite bien de la rhubarbe! Bons jours de fête!
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Et voila’! What a great magician you would be, Sabine! 😉 I have to admit that I have never cooked with rhubarb. Your post just inspired me! Your cooks looks gorgeous so I must give it a try! Thank you! 🙂
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I´d love you to ry! Maybe – hopefully!- you will like the tartness of the rhubarb to make your cake not so sweet!
Happy Easter, Francesca!
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Love rhubarb! I planted some last year and I’m hoping I didn’t kill it. Just waiting to see if it’ll sprout! Also, your tart looks gorgeous!
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Thanks! Hope you will have many rhubarb dishes this season!
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I feel the same way about rhubarb. I think it’s much like ramps (what you may call wild garlic). It’s not that they’re that great. It’s just that they’re the first green thing of the season so everyone (including me!) goes crazy for them. But I do think that frangipane would be the perfect foil for astringent rhubarb. So I’m sure I will buy some as soon as I see it at the markets!
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That´s exactly it, Michelle. I jump at it because it´s the first rather than for its deliciousness. But the frangipane helps here, and gets itself a tang from rhubarb chunks. Worked really well! Happy Easter! Sabine.
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Rhubarb is not my favorite fruit either, but it must work brilliantly with frangipane! What a luscious tart!!
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Thank you Naina, I imagined that, too, and it worked out really well! Have a lovely weekend there in the North (here in the South of Germany, it´s such bad weather, hope it´s different in Denmark)! Sabinex
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Thank you Sabine! We have had a beautiful weekend, full of sunshine! Sending some your way 🙂
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This looks absolutely beautiful and delicious! I love almond filling in tarts, it is perfect with so many fruits!
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You are right, Shiran, especially when combined with tart fruit!
Happy Easter & thanks for stopping by!
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Great. Just have to wait for my rhubarb to grow a bit more…
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Me too, I admit I just love rhubarb, and everything you can make with rhubarb. Your tart recipe sounds delicious, I definitely will try it. Btw, it was total fun for me to read your post in German. Thanks and have a nice day!
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Das ist schön zu hören, Cecilia! Ich freu mich, daß Du es ausprobieren willst! Schönen Abend, Sabine
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I am interested to see that your rhubarb has green stalks; here in Sydney Australia I’ve only seen red ones. Rhubarb and Apple pie is a favourite here but the other day I had a Rhubarb and Pear tart in an almond filling and that was delicious too.
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Sounds wonderful!
Here the rhubarb has red stalks (outside), too, but when peeled it´s always green! Thanks for commenting, Mary, and have a lovely remaining week!
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Almond custard and rhubarb? What a wonderful idea for a tart, Sabine! The two contrasting flavors must be to die for together – I love it! Also, as always An inspired food photography to illustrate it 🙂
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Thank you! I love the contrast, too, and the frangipane also soaks up the fluids from the rhubarb!
Have a lovely day + week, Stefano!
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This sounds wonderful. I’m a bit obsessed with all things Rhubarb at the moment. So happy to see all these gorg dessserts made with it. Can’t wait to try this recipe too. Thanks!
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What a great recipe to try. I’ve never tried baking with rhubarb before and every time I go to the store I’m tempted to grab a few stalks and see what I can do with them. Thanks for the inspiration!
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Hope you´ll like it!!
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