Rhubarb & Raspberry Almond Tart

Super tarte ! A refaire pour impressionner les amateurs de rhubarbe. J'ai utilisé des spéculoos et comme je n'aime pas la confiture je n'en ai tout simplement pas mis. J'ai utilisé de la rhubarbe surgelée et c'était très bien aussi. Par contre je n'ai pas eu la patience de faire ma belle présentation. Je pense pourtant que ça en vaut la peine. La crème d'amande est à tomber par terre. Ne pas oublier d'ajouter une pointe de sel dans la préparation

I just made it. I was a bit afraid because when I layered the jam and the almond mixture, the "dough" was moving a lot. But it actually worked and it's really good. Love the taste of rhubarb, almond and vanilla !
It didn't look as fancy as you, I didn't have the patience of adding the rhubarb in a nice order 😅.

PUL Team - May 13, 2024, 2:49 a.m.

Oh we're so glad that the tart was enjoyed, Romane, and thanks for taking the time to share your experience with it 🤗

Reply

Hey😊
i made a rhubarb cake/tarte from your website years ago. But i think it was another than the two here...
Is this possible?

Michaela - March 29, 2024, 3:49 p.m.

and i miss some (small) tartes with i think a chcolate coconut filling/layer on top.
i made this for my husband years ago for his birthday and it was a hit. Also the buckwheat schwarzwälder Kirschtorte (cherrycake).😢why are this recipes gone?

PUL Team - March 30, 2024, 1 a.m.

Hey Michaela, this recipe is the updated version of the rhubarb tart you might have found on our older site years ago. While we were going through the process of building our new website, we updated some of the recipes to make them even better, based on audience feedback, and some recipes we removed as we didn't feel they were the best they could be (as was the case with the buckwheat cherry cake). If you send us an email at [email protected], we can send you the recipes as they were originally written up 😊

Reply

Would this work with frozen rhubarb? Would you still roast it before baking?

PUL Team - Feb. 18, 2024, 4:02 a.m.

Hey Nemnie, we we haven't worked with frozen rhubarb yet! It's a good question. The roasting helps to bring out sweetness and soften the rhubarb, but the frozen rhubarb will bake out softer, so roasting probably isn't necessary, it will likely make it very soft and mushy. It will still be tasty, but you might lose the structure from the rhubarb to make the pattern. Our suggestion, if you want to use frozen rhubarb, would be to thaw the rhubarb in a strainer or on a wire rack, to remove excess liquid, then toss them with the sugar before placing over the frangipane layer and baking. If you give it a try, let us know how it turns out!

Emily Peterson - Feb. 18, 2024, 7:20 p.m.

Thank you! We always freeze rhubarb and then wonder what to do with it.

Reply

Oh my word! So good! I love how this isn’t too sweet. FYI, I had to use a different crust recipe because I didn’t have digestive biscuits (and was too lazy to go to the store). I used the crust from the apple almond date tart recipe. Came out great! And so pretty.

PUL Team - July 30, 2023, 9 p.m.

Ooo thanks for the tip, Megan! It means so much to hear 🤗

Nemnie - Feb. 19, 2024, 7:13 a.m.

Is the apple almond date tart recipe on this site? Thank you!

Reply

Tried this for the first time a few days ago and WOW! The flavours are amazing with the extra added bonus of rhubarb fresh from the garden! I changed the flaxseeds for chia seeds as I didn’t have any and I would say to only put the milk in before you are about to make the frangipane because I put it when it said to for the flaxseeds and it made the frangipane really really sticky. But I can’t wait to try it again!!

PUL Team - July 4, 2023, 8:04 a.m.

Woop woop! Thanks so much or sharing your experience with the recipe, Zoë ☺️

Reply

Just one note, the directions say cut the rhubarb into 1cm pieces but I think they meant 1 inch*
I cut mine before looking at the pictures so topping the tart took a little longer. It was worth it though! Very tasty, a perfect summer dessert :)

PUL Team - June 13, 2023, 1:51 a.m.

Hey Danielle, we actually did mean 1 cm thick pieces because the wider side is how thick our rhubarb stalk was. So glad the tart was still enjoyed 🤗

Reply

I plan on making this today , I was just wondering if you could advise on how we would choose the right pan size if we reduce the number of portions in a recipe ,
thanks again

PUL Team - June 11, 2023, 7:36 p.m.

Hey there, Caroline, when it comes to choosing the right pan size for the tart, it depends on the number of portions you're aiming for. If you're halving the recipe, a 7 or 8-inch tart pan should be suitable. The baking time will change so we'd recommend keeping a closer eye on the tart if you try it with different portions 🤗

Caroline - June 11, 2023, 7:40 p.m.

Ok thanks , I had forgotten about adjusting baking time when cutting down on portyions.

Thanks !

Reply

Delicious!

Such a tasty cake. I made it for mother‘s day and it is my Mom‘s new favourite!

PUL Team - May 27, 2023, 10:59 p.m.

So thrilled it was part of the special occasion, Lara, thank you!

Reply

Looks delicious! What can I use instead of margarine? Would unsalted butter be a good substitute?

PUL Team - May 19, 2023, 8:53 p.m.

Hi Kaja, a lovely question! You can, just make sure it's at room temperature when using it. We hope you enjoy the recipe if you're able to give it a try 🤗

Reply

Thanks for the recipe. What would be a good flavour substitute for rhubarb?

PUL Team - May 19, 2023, 6:47 p.m.

Hey Dhun, we heard a positive review from Charlotte who used peeled apples instead 🙂

Dhun - May 19, 2023, 8:18 p.m.

Thank you

Reply

I didn't know what to do with the rhubarb I had in the fridge. Typed in "rhubarb" at the PUL website and the result was a delicious tart, right on time for friends who came to visit. This recipe is pretty easy, and an absolute success from the first try. I needed much less rhubarb than the recipe asked for (probably I had long stalks). Will make this again for sure!

PUL Team - June 16, 2022, 1:48 a.m.

Oh, Eline, we're so thrilled it was enjoyed! In case it helps, our stalks are usually around 10 inches long. We'll note down the feedback and thank you for taking the time to share 😃

Reply

Can you freeze this dessert, Sadia? I made it before and it is delicious. I love your recipes and website. I use so many of your recipes regularly.

PUL Team - March 18, 2022, 12:05 a.m.

Hey Lynn! We didn't get a chance to test it so we can't say for sure, but I imagine it would work. Just a heads up that rhubarb breaks down when it defrosts which might affect the texture, but should still be tasty 😊

Lynn Haugseng - March 19, 2022, 12:11 a.m.

Thank you

Reply

Today I made this recipe for the third time as we really enjoyed it when I made it last year. Unfortunately this year I have not been able to source any rhubarb so today I opted for apples instead and it worked just as well. I peeled the apple first and found the pieces were cooked to perfection after 25 minutes along with the rest of the tart. I also used a springform pan today which was also a bonus. 🌟🌟

We love enjoying a slice of this delicious tart warm with a dusting of powdered sugar on a chilly evening. 🌃

PUL Team - Sept. 16, 2021, 4:43 a.m.

Mmm love the substitute for apples - sounds so delicious! Thanks for taking the time to share, Charlotte, it's so appreciated 🤗

Reply

This is a bit heavy, but if served in a a very thin slice it's very tasty!

the recipe sounds great, i'm going to try this in the next few days. what size tart tray did you use for this?
thanks a lot for your inspiring blog, all your recipes and your ideas!
❤️ love from Freiburg (Germany), Kiki

PUL Team - April 22, 2021, 3:44 a.m.

Hey Kiki - thanks so much for the kind words! The tart tray we used was 22cm (10 inches) - thanks for letting us know, we've now updated the blog post to indicate this 😊

Reply