RHUBARB STREUSEL TART WITH NUTMEG AND CINNAMON RECIPE
This rhubarb streusel tart is juicy, sweet and tart at the same time and the buttery spiced streusel adds some extra warm and earthy flavour to it which balances everything perfectly. I know rhubarb is not everybody’s favourite, but you got to give this one a try and it may just be the cake to convert you! It worked on my husband and kids.
Rhubarb is one of the first edible things that comes up in the spring in my garden after a long cold winter and I always get so excited to use it in my kitchen. I absolutely love its ruby and green colours and its intensely tart flavour.
Serve this delicious and flaky rhubarb tart plain, add some vanilla or cinnamon ice cream on top, or my favourite, enjoy it with some HOMEMADE WHIPPED CREAM to add another light and creamy layer.
A piece of this tart is best enjoyed with a cup of coffee or tea and your favourite people outside in the sunshine or as a delicious dessert during the spring and early summer.
TIPS TO MAKE THE PERFECT RHUBARB STREUSEL TART
If you grow rhubarb in your garden, make sure to remove all leaves because they contain oxalic acid which is poisonous and should not be eaten. To keep your rhubarb plant healthy and encourage regrowth, make sure to remove the entire stalk by twisting and pulling it out instead of cutting it.
Peel your rhubarb stalks if necessary. In peak season you don’t need to peel your rhubarb stalks. By midsummer however they could become a little tough and require peeling before cutting.
Use a kitchen scale if you can to weigh your ingredients rather than measuring them in cups. This will ensure accurate ingredients and will result in a great dessert.
Use a tart pan with a removable bottom to make it easier to transfer the cake onto a cake plate.
Use cold butter to make the tart dough and make sure to cool your finished dough in the fridge for at least 30 minutes, to get a delicious flaky crust.
In case you don’t have any panko flakes at hand you can use breadcrumbs instead. They help to avoid the bottom of the tart from getting too soggy from all the juicy rhubarb.
INGREDIENTS
Rhubarb - remove all leaves and peel if necessary.
Flour - all-purpose flour works fine for this recipe.
Sugar - I prefer using granulated sugar, but you can substitute with cane sugar.
Butter - use unsalted butter for this recipe.
Panko flakes - if you don’t have panko flakes at hand you can substitute with breadcrumbs.
Ground nutmeg - I love to freshly grate my nutmeg instead of buying it pre-ground.
The full ingredient list with exact measurements can be found in the recipe card below.
TOOLS YOU WILL NEED
sharp knife
cutting board
stand or hand mixer (optional)
rolling pin
Tart pan with removable bottom
INSTRUCTIONS STEP BY STEP
Add 150 g of flour, 50 g of sugar, one egg yolk, 75 g butter, a tbsp of water and a pinch of salt into the mixing bowl of your stand mixer. Mix on medium-low speed with the dough hook attachment or with your hands until smooth and well combined.
Shape it into a ball, wrap it in saran wrap and put it into the fridge for at least 30 minutes.
Preheat the oven to 400° F (200° C).
Prepare the rhubarb by cutting off the leaves, trimming the ends and washing it thoroughly. Peel if necessary. In case you have larger stalks, you might have to cut them lengthwise before dicing them into 1/3inch pieces.
Mix 200g of all-purpose flour, 100g of sugar, ¼ - ½ tsp ground nutmeg, ¼ tsp cinnamon with 150 g of butter in a bowl and cut either with the paddle attachment or your hands into streusel and refrigerate.
Butter and flour your tart pan and set aside.
On your lightly floured work surface roll out the dough to fit your tart pan with removable bottom.
Place the rolled- out dough inside of the tart pan, making sure the dough is firmly pressed against the sides.
Mix your sliced rhubarb with 70g of sugar.
First sprinkle on the panko flakes, add diced rhubarb on top.
Top off your tart with streusel and bake 40- 45 minutes at 400° F (200° C).
Let it completely cool down in the tart pan and remove carefully onto a cake platter. Dust with some icing sugar and enjoy with some HOMEMADE WHIPPED CREAM!
RHUBARB STREUSEL TART WITH NUTMEG
AND CINNAMON RECIPE
by Julia
This rhubarb streusel tart is juicy, sweet and tart and the buttery spiced streusel balances everything perfectly. Enjoy it plain, with a scoop of ice cream or some HOMEMADE WHIPPED CREAM and your favourite people outside in the sunshine or as a delicious dessert in spring or early summer.
PREP : 25 minutes COOL : 30 minutes BAKE : 40- 45 minutes
YIELD : 12 slices
INGREDIENTS
for the dough
150 g flour
50 g sugar
1 egg yolk
75 g butter
1 tbsp water
1 pinch salt
for the filling
70 g panko flakes
700 g rhubarb
60 g sugar
for the streusel
200 g all-purpose flower
100 g sugar
150 g butter
¼-½ tsp ground nutmeg
¼ tsp ground cinnamon
1-2 tsps icing sugar (optional)
INSTRUCTIONS
Add 150 g of flour, 50 g of sugar, one egg yolk, 75 g butter, a tbsp of water and a pinch of salt into the big mixing bowl of your stand mixer. Mix on medium-low speed with the dough hook attachment or with your hands until smooth and well combined.
Shape it into a ball, wrap it in saran wrap and put it into the fridge for at least 30 minutes.
Preheat the oven to 400° F (200° C).
Prepare the rhubarb by cutting off the leaves, trimming the ends and washing it thoroughly. Peel if necessary. In case you have larger stalks, you might have to cut them lengthwise before dicing them into 1/3inch pieces.
Mix 200g of all-purpose flour, 100g of sugar, ¼ - ½ tsp ground nutmeg, ¼ tsp cinnamon with 150 g of butter in a bowl and cut either with the paddle attachment or your hands into streusel and refrigerate.
Butter and flour your tart pan and set aside.
On your lightly floured work surface roll out the dough to fit your tart pan with removable bottom.
Place the rolled- out dough inside of the tart pan, making sure the dough is firmly pressed against the sides.
Mix the sliced rhubarb with 60g of sugar.
First sprinkle on the panko flakes, add diced rhubarb on top.
Top off your tart with streusel and bake 45 minutes at 400° F (200° C).
Let it completely cool down in the tart pan and remove carefully onto a cake platter. Dust with some icing sugar and enjoy with some HOMEMADE WHIPPED CREAM!