rhubarb tart: soft & creamy!

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We’ll create soft, but slightly sour rhubarb surrounded by a lemony cheesecake filling on top of a juicy crumbling crust: dig in… & once in your mouth all will melt into a soft sweet & sour mess…

 

 
Rhubarb season started some weeks ago. Inspired by a recent post on Die Jungs kochen und backen I bought a lot of rhubarb & started creating a rhubarb tart.

(The layout of the rhubarb stems seems a little… irregular… Let’s talk later about this approach.)

In a nutshell: It’s an easy tart – easy to prepare, easy to eat. Nevertheless I took lots of photos because photos demonstrate best how to operate in the kitchen!

We start w/ creating the crust – so we need:

  • a tart form
  • digestives
  • butter
  • icing sugar
  • salt.

We melt the butter & crush the digestives in a zipper bag w/ out rolling pin. For the sake of simplicity we start from the very beginning in the tart form.

We put the crumbs in the tart form & add the molten butter. Mix it w/ a fork. Afterwards add salt & sugar & mix it w/ a fork.

Then rely on your fingers & press the mess into the tart form.

I hope you didn’t forget to preheat your oven to 160 °C w/ fan.

For the filling we need:

  • cream cheese
  • eggs
  • sugar
  • vanilla sugar
  • zest of an organic lemon.

With an egg whip we mix cream cheese & sugar & lemon zest.

We add the eggs & get a rather liquid mess.

Before pouring the liquid mess into the crumbly mess we need to trim the rhubarb.

From out big bunch of rhubarb we take only the thin & (very) red stems. We discard the “heads & tails“ & cut the stems into pieces of about 10-15 cm… & we cut them once lengthwise – only the very thin remain as they are.

So we start assembling the tart: pour the filling mess into the crumbly mess.

Add the trimmed rhubarb stems… (in any pattern you like – later more!).

Be careful: the filling is liquid & the rhubarb like to dive into the filling!

Put the tart at once in the preheated oven for about 35-40 min.

Once again: be careful when transferring into the oven – it’s rather liquid!

… & that’s it!

 

rhubarb tart: soft & creamy!

Prep Time: 30 minutes

Cook Time: 35 minutes

Servings: 8-12 pieces

rhubarb tart: soft & creamy!

We’ll create soft, but slightly sour rhubarb surrounded by a lemony cheesecake filling on top of a juicy crumbling crust: dig in... & once in your mouth all will melt into a soft sweet & sour mess...

Ingredients

    for the tart:
  • 10 digestives
  • 100 g butter
  • 60 g icing sugar
  • a pinch of salt
  • for the filling:
  • 400 g cream cheese
  • 3 eggs
  • 80 g fine sugar
  • 1 packet vanilla sugar
  • zest of an organic lemon
  • for the fruit:
  • 6-8 thin stems of red rhubarb
  • Equipment:
  • a tart form

How to...

  1. Preheat the oven to 160 degrees C w/ fan.
  2. for the tart:
  3. Put the digestives in a zipper bag, close the bag & work on it w/ a rolling pin until all digestives are crushed into fine crumbs.
  4. Melt the butter.
  5. Combine crumbs & molten butter.
  6. Add sugar & salt & combine.
  7. Fill the tart form w/ the crumbs mess, press into tart form & set aside.
  8. for the filling:
  9. Zest the lemon.
  10. Combine cream cheese & sugar & vanilla sugar & lemon zest w/ an egg whisk.
  11. Add the eggs & combine until even.
  12. for the fruit:
  13. Clean the rhubarb & cut the red stems into length of about 10-15 cm.
  14. Cut each stem in half lengthwise.
  15. for assembling:
  16. Pour the filling in the tart.
  17. Decorate w/ the rhubarb stems.
  18. Put in the preheated oven for about 35-40 min.
  19. Let it cool on a rack.
  20. Serve in the tart form.

Notes

Vanilla sugar: Instead of vanilla sugar you may also use a vanilla pod & 1 additional tbsp fine sugar.

Decoration: You may lay the rhubarb stems as you like.

The tart is fine in the fridge for at least 3-4 days.

https://thebusinesswomanskitchen.de/rhubarb-tart-soft-creamy/

 

(information on equipment)

 

The crust is rather soft & crumbly. It’s difficult to transfer the tart to another plate – therefore just serve in the tarte form… & don’t be disappointed if the pieces crumble more or less. The crust is soft & juicy – as I mentioned before: crust, filling & rhubarb just melt on your tongue!

The rhubarb keeps its form, but is really soft after the oven session.

The decoration…

  • At 1st I tried a radial layout: you’ll need less rhubarb for it, but I decided that a little more rhubarb won’t be bad.
  • Then I tried this approach: the amount of rhubarb is just fine. Any more will be difficult to place…
  • Of course you may try decorating w/ rhubarb stems covering the tart form from end to end… It will took some time & maybe more rhubarb to select from for cut & fit appropriately.

What did I do w/ the reminding rhubarb? I made my rhubarb compote.

 

 

The businesswoman with too many office hours thinks

It’s a perfect dessert w/ perfect timing!
It’s rhubarb season… So I can use whatever the season delivers, can stay local – to a certain degree… & serve a delicious super-soft tart!

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