sweet delights

rhubarb ricotta rectangle

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Dieser Beitrag enthält Werbung – adverstising.

Rhubarb appeared – finally – in the market resp. in the fruit & vegetable corner of my trusted food store.

Since some years I’m a rhubarb fan. (I admit that I wasn’t fond of rhubarb when I was a child, a teenager etc. – old habits die hard: so it took me some years to appreciate rhubarb.)

I like the fresh young stems – especially the slim ones of about 1 -2 cm in diameter. Most of these are very red & give color to your rhubarb results. You don’t need to peel these young stems – another advantage & saving in time.

When planning this rhubarb tart I was inspired by Zimtkeks und Apfeltarte presenting a rectangular tart w/ a ricotta filling. The rhubarb on top comes naturally w/ the season.

Does it look a little blurry?
It’s maybe because of the very soft & juicy rhubarb after the oven session … melting in your mouth together w/ the fine crumbly pastry & the creamy ricotta … what a mix!

Since I was in a slightly complaining mode during my last posts I think it’s time talk about some positive facts. (Yes – there are some!)

I learnt that the winter 2020/21 was the 1st one w/o a flu pandemic since starting to collect data about it. Of course there were some cases of flu, but far too low in numbers that you cannot call it a pandemic (according to one of our supervising bodies).

Also I learnt that the number of burglaries was considerably lower than ever during the last years. (It’s because people are at home … most of the time.) Another point: my car insurance company announced giving an payback because the number of damages to cars (by accident etc.) was remarkably lower in 2020.

So – now coming back to the rhubarb tart.

Starting w/ the rhubarb!

I handpicked the rhubarb in my trusted food store to be sure to get real slim & red ones. Trimming is easy: just cut off both ends. Clean the rhubarb w7 lots of water & arrange it for cutting the stems in appropriate pieces for the tart. As you see I needed 20 pieces – only red ones.

What to do w/ the leftovers?
Just chop the rhubarb … Add some water to a pot (about 1/2 cm), add the rhubarb & some sugar – maybe also some vanilla sugar. The amount of sugar depends on your personal preference.

Let it cook for 5 mins … 10 min – until the rhubarb falls apart. Voilà: delicious rhubarb compote!

Coming back to out tart!

For the pastry we need:

  • flour
  • butter
  • vanilla sugar
  • a pinch of salt.

Before rolling up your sleeves & starting kneading preheat the oven to 160° C w/ fan.

W/ help of 2 sheets of cling foil roll out the pastry w/ rolling pin & transfer it to the tart form. You may slightly oil the form beforehand. Fill in the pastry.

Now proceed w/ the ricotta layer. We need:

  • ricotta
  • eggs
  • sugar
  • vanilla sugar.

Just whip the mess w/ en egg whip until smooth. Then pour it into the pastry layer & add the pieces of rhubarb.

For a finish you may add some more sugar – vanilla sugar – on top.

The tart form marches into the preheated oven & will rest there at 16ß° C w/ fan for about 50 min. Afterwards all is fine:

  • The pastry is very soft & crumbly, almost falling apart. Attention: it isn’t sweet!
  • The ricotta layer is creamy & sweet.
  • The rhubarb is sweet-and-sour … very soft & juicy.

You may cut the tart into 8 pieces … or 16 small ones – whatever you like. You may be sure that it won’t stay in the fridge for a long time.

By the way: It’s best either when still warm fresh from the oven or after chilling in the fridge. (You won’t need any whipped cream on top!)


rhubarb ricotta rectangle
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Servings: 8
for the pastry:
  • 200 g all-purpose flour
  • 125 g butter
  • 1 tbsp vanilla sugar
  • a pinch of salt
for the cream filling:
  • 250 g ricotta
  • 2 eggs
  • 100 g sugar
  • 1 tbsp vanilla sugar
for the rhubarb:
  • 8-16 stems rhubarb
  • 2 tbsp vanilla sugar
  • tart form w/ loose bottom (35 x 11 cm)
how to:
  • Clean & trim the rhubarb (no peeling!). Cut the stems in pieces of about 8-9 cm; pick the red ones & set aside. You'll need 20 pieces.
  • Preheat the oven to 160° C w/ fan.
  • Slightly oil the tart form (if necessary).
  • Combine all the ingredients for the pastry in a bowl, roll up your sleeves & start kneading.
  • Roll out the pasrty between 2 sheets of cling foil & transfer the pastry into the tart form. Fill bottom & edges. Set aside.
  • Mix ricotta, eggs & sugar w/ an egg whip.
  • Pour the ricotta mess into the pastry.
  • Add the pieces of rhubarb & sprinkle vanilla sugar on top.
  • Let it bake in the preheated oven at 160° C w/ fan for about 50 min.
  • Let the tart cool down for about 10-15 min. Then transfer to a appropriate plate.
Servings: It’s 8 big slices or 16 small ones.
Rhubarb: For the sake of the nice red color only work w/ the red parts of the rhubarb. When shopping for rhubarb look for rather thin red rhubarb. You’ll need at least 8 stems (when working w/ all the rhubarb w/o regard to the color). If you stick to the red rhubarb you’ll need about 16 stems. If you happen to have thick rhubarb stems each stem should be cut lengthwise. What to do w/ leftover rhubarb? Just make same rhubarb compote …
Vanilla sugar: It’s sugar w/ vanilla seeds.

(information on equipment)