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–+ servings

Sugared Rhubarb Tart with Rye Crust

This rhubarb tart is as easy as it is delicious. If you are looking for the best way to use your peak-season rhubarb, this tart is it.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 1 large rye tart

Equipment

Ingredients

For the rye crust
  • 1 cup / 140g all-purpose flour
  • 1/2 cup and 2 tablespoons / 85g dark rye flour
  • 2 teaspoons Diamond Crystal kosher salt
  • 1 teaspoon granulated sugar, plus more for dusting
  • 3/4 cup / 170g salted butter, chilled
  • 4-5 tablespoons ice water
  • 1 tablespoon buttermilk
For the rhubarb filling
  • 1 pound fresh rhubarb, sliced at an angle
  • 2 tablespoons freshly squeezed lemon juice, about 1 small lemon
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
For the buttermilk whipped cream
  • 1/2 cup heavy whipping cream
  • 2 tablespoons buttermilk
  • 1 tablespoon granulated sugar
  • Pinch of Diamond Crystal kosher salt

Instructions 

  1. In a large bowl, whisk together the flours, salt and sugar for the crust. Cut in the chilled flour, working the butter into flakes with your hands, tossing constantly to make sure the butter is coated in flour.
  2. Working quickly, drizzle in the ice water and press with your hands to work the mixture into a shaggy dough. Move this to a work surface and pat down into a 1-inch tall circle. Wrap this tighly n cling wrap and roll over it with a rolling pin to smooth it out into the edges of the wrap. Move to the fridge to rest for 30 minutes up to 24 hours.
  3. While the dough is chilling, toss the rhubarb, lemon juice, sugar and cornstarch together in a medium bowl. Get everything nice and coated.
  4. Preheat the oven to 375°F.
  5. When the dough has had at least 30 minutes to rest, move it to a lightly floured surface and roll it out into a large circle. Transfer this to a parchment-lined baking sheet.
  6. Arrange the rhubarb across the center of the dough, leaving at least 2 inches of crust around the edges. Drizzle over any remaining juices from the bottom of the rhubarb bowl. Fold over the edges of the crust to make a galette.
  7. Brush the outsides of the crust with buttermilk and sprinkle with excess sugar.
  8. Transfer the tart to the fridge to chill while the oven finishes preheating. When the oven is ready, bake the tart for 40-50 minutes or until the rhubarb looks melty and the crust is golden.
  9. While the tart is baking, make the whipped cream. Add the cream, buttermilk, sugar and salt to a stand mixer and mix on medium-high for 2-3 minutes or until stiff peaks form.
  10. When the tart is out of the oven, sprinkle a dash of sugar over the rhubarb and top with the buttermilk whipped cream. Serve warm!