Rhubarb represents spring like pumpkins are synonymous with autumn. This rhubarb-pudding tart was such a spring classic for me growing up. Just thinking about rhubarb makes my mouth water. Sure, partially of course rhubarb is so sour but mainly there are so many wonderful, delicious memories connected to it.
As kinds we just ate the rhubarb-stalks fresh from the garden, just peeled and ate them simply dipped in sugar. But my fondest memories are the Sunday rhubarb cakes. There where different varieties. Some were topped with crumbles some had a layer of meringue on top. All are absolutely delicious, had this perfect balance of the rhubarb tartness in contrast with the sweetness of the crust that made it so special. But the best of all combinations is when the rhubarb pieces were embedded in sweet, creamy vanilla pudding. This was like heaven that only could be topped by a thick layer of golden, sweet, crusty crumbles.
Well, her it is, spring heaven, the rhubarb-pudding tart with golden, sweet crunchy crumbles on top!
rhubarb-pudding tart
This rhubarb-pudding tart is moist and soft, tart and sweet at the same time with a crunchy crust topped with crumbles in perfect balance!
Ingredients
- 21 oz (600 g) oz rhubarb about 5-6 stalks
- 2 Tbsp. light brown sugar
- 1/2 Tsp. vanilla powder you can use vanilla extract instead
Dough
- 2 1/2 (300 g) C white spelt flour you can use all-purpose flour instead
- 2 Tsp. cream of tartar you can use baking powder
- 3/4 (180 g) C light brown sugar
- 7 (100 g) Tbsp. very cold butter cut in small pieces
- 1 medium egg
Vanilla Pudding
- 1 3/4 (450 ml) C milk divided (in 1 1/2 C and 1/4 C) dairy or non dairy
- 5 (40 g) Tbsp. cornstarch or potato starch
- 2 Tbsp. light brown sugar
- 1/2 Tsp. vanilla powder
- 1 pinch salt
Instructions
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Wash and peel the rhubarb. Cut the stalks in small pieces about 1/2 inch pieces. In a bowl cover the rhubarb with the 2 Tbsp. sugar and vanilla and let macerated for about 15-20 min
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Pre-heat the oven to 350F (180C)
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If you are using a springform or a the tart-pan with removable bottom, layer the bottom with parchment paper. Now butter the pan and set aside. I used a long tart pan with a removable bottom (13 3/4" x 4 1/2" x 1" high) but you can use any round tart pan or round spring form.
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The pudding: In a small bowl mix the cornstarch with 1/3 C cold milk thoroughly until no clumps are left and set aside. In a small pot heat 1 1/3 C milk with the sugar, salt and vanilla powder. When the milk is almost boiling briefly stir the cornstarch mix before adding it to the hot milk. Stirring the pudding constantly until it thickens evenly. Take the pot off the stove and let the pudding cool for a moment.
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The crust: In a medium bowl mix flour, sugar and cream of tartar, add cold butter pieces and the egg.
Mindfulness practice: Mixing the crust/crumbles I want to encourage you to mix the ingredients with your hands. Feel the fine texture of the soft flour, in contrast to the rough crystals of the sugar. Now gently massage the cold butter into the flour, marrying everything with the moist egg between your fingers and palms until medium size crumbles form. Feeling all the different textures come together making such deliciousness is so satisfying and will fill you with deep gratitude for the abundance right at your fingertips. So, give it a try!
There is just one obstacle. I don't know about you but having my hands in the dough I always have to remind myself not to "test-eat" to many of the crumbles. Though am convinced this is an important task and makes perfectly sense to me!
But of course you always can use the mixer with a paddle attachment. But make sure not to over-mix! Stop when it resemble medium crumbles!
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Add 2/3 of the crumbles to the parchment lined and buttered tart pan. Start forming the crust bottom and sides by patting the crumbles with a flat bottom glass until you have a solid crust all around evenly.
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Filling: Mix the pudding with the macerated rhubarb and fill it in the crust. Crown the rest of the crumbles evenly on top of the rhubarb-pudding mix.
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Bake for 50-60 minutes until the crust and crumbles on top are golden brown. Remove from the oven and let cool for a few minutes before you lift out the bottom with the tart. Let it cool fully before you cut the tart..
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Serve with just a dust of powder sugar, a dollop of (coconut) whipped cream or add a ball of vanilla ice-cream.
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Guten Appetit!
In case you do have a rhubarb plant in your garden, did you know that-rhubarb should not be harvest after June 24th! Past this date the plant is starting its second growing phase. The stalks growing now are needed to keep the strength of the plant for next year and therefore should not be harvested.
I also want to mention – as delicious as rhubarb is, be aware that it is a high oxalic acid fruit. So people with impaired kidney functions or kidney stones should eat only small amounts of rhubarb. The highest concentration of oxalic acid is in the leaves and the rhubarb peels. The rhubarb leaves are really poisonous and should never be eaten! But the good news is, rhubarb combined with milk (like in the vanilla pudding for instance) is the perfect combination because the calcium in milk binds the oxalic acid and the body can easily excrete it.
hi, i am magdalena and I'm so happy you are here to share my passion for mindful vegetarian cooking and a creative life.