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Today: March 21, 2026
Today: March 21, 2026

Geometric Rhubarb Tart

Geometric Rhubarb Tart
Prep Time: 2 hr
Cook Time: 25 min
Total Time: 2 hr 25 min
Yield: one 8-inch square tart
Transform a humble rhubarb stalk into an angular masterpiece set atop a delightful frangipane filling.

Ingredients

Butter Crust

  • 1 3/4 cups - all-purpose flour
  • 1/3 cup - sugar
  • Pinch - salt
  • 1/2 cup (1 stick) - cold unsalted butter, cubed
  • 1 - large egg

Rhubarb

  • 4 - rhubarb stalks (approximately 1 inch wide)
  • 1 teaspoon - sugar, for sprinkling

Almond Filling

  • 1/2 cup (1 stick) - unsalted butter, softened
  • 1/2 cup - sugar
  • 2 - large eggs, room temperature
  • 3/4 cup - finely ground almond meal
  • 1 tablespoon - all-purpose flour
  • 1 1/2 teaspoons - vanilla extract
  1. Step 1 Preheat your oven to 375°F.
  2. Step 2 In a food processor, pulse together the flour, sugar, and salt. Add cold butter cubes and pulse until the mixture resembles fine crumbs. Add the egg and process until the dough forms.
  3. Step 3 Press the dough into an 8-inch square tart pan, ensuring it's even. Prick the base with a fork and par-bake for 12-15 minutes until just set. Let it cool completely.
  4. Step 4 Trim the rhubarb stalks to 8-inch lengths. Halve them lengthwise, then cut each piece into eight 1-inch squares, then halve those squares into triangles (totaling 128 pieces).
  5. Step 5 For the almond filling, beat the softened butter and sugar until fluffy. Incorporate the eggs, and then mix in the almond meal, flour, and vanilla. Spread evenly over the cooled crust.
  6. Step 6 For assembly, create diamond 'frames' with the rhubarb triangles starting from the top left corner, using four triangles for each frame, and filling the centers with the remaining pieces.
  7. Step 7 Moisten the top of the tart with water and sprinkle with sugar. Bake for 25-30 minutes, until the filling is set and the crust is golden. Cool for about an hour before serving.

Ingredients

Butter Crust

  • 1 3/4 cups - all-purpose flour
  • 1/3 cup - sugar
  • Pinch - salt
  • 1/2 cup (1 stick) - cold unsalted butter, cubed
  • 1 - large egg

Rhubarb

  • 4 - rhubarb stalks (approximately 1 inch wide)
  • 1 teaspoon - sugar, for sprinkling

Almond Filling

  • 1/2 cup (1 stick) - unsalted butter, softened
  • 1/2 cup - sugar
  • 2 - large eggs, room temperature
  • 3/4 cup - finely ground almond meal
  • 1 tablespoon - all-purpose flour
  • 1 1/2 teaspoons - vanilla extract

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