sweet delights

rhubarb tart: soft & creamy!

Print Friendly, PDF & Email

We’ll create a tart – 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. When working on my blog I stumbled across this recipe for a rhubarb tart – now updated, however, as delicious as some years ago.

In a nutshell: It’s an easy tart – easy to prepare, easy to eat. Nevertheless I took lots of photos …

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/ a 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 once again w/ a fork.

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

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

For the filling we need:

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

Prepare the lemon zest. 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 now assembling the tart: pour the filling mess into the crumbly mess.

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

Be careful: the filling is liquid & the rhubarb pieces 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!

The crust is rather soft & crumbly. It’s difficult to transfer the tart to another plate – therefore just serve in the tart 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.


rhubarb tart: soft & creamy!
Prep Time30 minutes
Cook Time35 minutes
Servings: 8
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 (or 1 heaped tbsp)
  • zest of an organic lemon
for the fruit:
  • 6-8 thin stems of red rhubarb
  • a tart form
how to:
  • Preheat the oven to 160 degrees C w/ fan.
for the tart:
  • 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.
  • Melt the butter.
  • Combine crumbs & molten butter.
  • Add sugar & salt & combine.
  • Fill the tart form w/ the crumbs mess, press into tart form & set aside.
for the filling:
  • Zest the lemon.
  • Combine cream cheese & sugar & vanilla sugar & lemon zest w/ an egg whisk.
  • Add the eggs & combine until even.
for the fruit:
  • Clean the rhubarb & cut the red stems into length of about 10-15 cm.
  • Cut each stem in half lengthwise.
for assembling:
  • Pour the filling in the tart.
  • Decorate w/ the rhubarb stems.
  • Put in the preheated oven for about 35-40 min.
  • Let it cool on a rack.
  • Serve in the tart form.
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.