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Rhubarb Tart with Lemon

4.67 from 6 votes
Total Time 30 minutes
Category Dessert
Cuisine American
Author Lauren

Description

This Rhubarb Tart is dynamite! This tart will give you professional baker status. I've perfected the recipe to make it simple and easy for anyone to make at home. With tangy layers of rhubarb and a hints of lemon in each bite, it's truly symphony of springtime flavors.

Ingredients

Instructions

  • Adjust oven rack to middle position and heat oven to 375°.
  • Spread lemon curd into par baked and cooled tart crust. Set tart pan on baking sheet and bake until filling is shiny and opaque and center jiggles slightly when shaken, 8–10 minutes, rotating pan halfway through baking.
  • Transfer tart with baking sheet to wire rack and let cool 10 minutes.
  • Combine rhubarb curd and ground freeze dried berries, if using.
  • Lightly spoon rhubarb curd over top of lemon curd and, using an offset spatula, gently spread curd into an even layer, smoothing top. Bake tart until set and center slightly jiggles, 15–18 minutes.
  • Let tart cool completely, at least 1 hour, before serving.
  • Store tart in refrigerator for up to 3 days.

Notes

* You can also use 2 teaspoons hibiscus powder. It will result in more of a purple color as opposed to pink.

Equipment you'll need:

  • Tart pan with removable bottom
Storage Notes: 
  • I recommend transferring the cooled tart to a serving plate, covering with a large lid (I use a lid from one of my large stock pots), and storing in the refrigerator for up to 3 days.
  • You can also use plastic wrap, if you choose to go this route, I would recommend lightly spraying the plastic wrap with nonstick spray so it doesn’t stick to rhubarb curd.
  • I don't recommend freezing the tart, it will compromise the texture.
  • To make this tart ahead, the lemon and rhubarb curds can be made up to a week in advance. The tart dough can be made up to 2 days ahead (longer if you freeze it).

Nutrition

Calories: 485kcalCarbohydrates: 46gProtein: 8gFat: 31gSaturated Fat: 17gCholesterol: 394mgSodium: 112mgFiber: 2gSugar: 29g
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