Rhubarb Almond Tart


Rhubarb was everywhere at the market on Saturday. Bins of the beautiful, and sometimes huge stalks were piled high when the opening bell rang. They quickly disappeared along with countless flats of our favorite Hood strawberries. I like the mix of berries and rhubarb, but also enjoy the taste of the fruit alone and this tart is one of my favorite recipes. I hope you enjoy it.
Rhubarb Almond Tart
To make crust: In a food processor combine 1-1/2 cups flour and 1/4 cup sugar. Add 1/2 cup butter, cut into pieces and whirl until fine crumbs form. Add one large egg yolk and mix until dough holds together, adding a teaspoon of water if necessary. Press dough evenly over the bottom and up sides of a 10-inch tart pan with removable rim.
Bake at 300 degrees about 20 minutes or until pale golden in color.
To make filling combine:
  • 1 pound rhubarb
  • 1 cup blanched almonds
  • 3/4 cups sugar
  • 6 tablespoons butter
  • 2 large eggs
  • 1 teaspoon vanilla

In a food processor whirl nuts into a fine powder. To processor add sugar, butter, eggs and vanilla. Blend until well combined.

Rinse rhubarb, trim ends and cut stalks on the diagonal into 4 inch pieces. Put in a 10-12 inch frying pan and mix with 5 tablespoons sugar and 1/4 cup water. Let stand 10 minutes, then stir and set over medium heat. Cook rhubarb for 3 minutes on one side, then turn and cook 2 minutes more.

Pour almond mixture into pastry shell. With a fork lift rhubarb pieces from cooking liquid and arrrange in a pattern on filling. Save any remaining syrup to brush over the cooked tart.

Bake in a 350 degree oven until filling is golden brown and the center is firm to the touch, about 40-45 minutes.

Let cool at least 30 minutes before serving. I brushed the top of the hot tart with warmed. slightly thinned, strawberry preserves to finish it off.

A scoop of ice cream or whipped cream is a delicious addition.


  1. Lisa says

    You know, I have never cooked with rhubarb. Isn't that crazy? I really should do that this year. This tart would be a perfectly good place to start!

  2. Lynda says

    Cathy, this is a beautiful tart! I love rhubarb, but I don't cook with it often enough, as my hubby doesn't like it.
    Thanks for shring this wonderful recipe!

  3. the ungourmet says

    Your tart is almost too pretty to eat! I haven't eaten Rhubarb for years. I need to try it again.

  4. Linda says

    Cathy …your tart looks wonderful.
    The rhubarb seems to be all gone here now…I should have frozen some!

  5. Foley says

    Love rhubarb and this tart looks delish! Some of my rhubarb reseeded about 6' away from the main plant, so I have wild plants popping up in a couple different places!! lol
    Your Farmers Market sounds wonderful!! The bell goes off just like Wall Street…

  6. SavoringTime in the Kitchen says

    What a beautiful and tasty-looking tart, Cathy! I just saw a similar recipe in the food section of our newspaper this week that I had cut out to try.

  7. Cathy says

    Thanks to you all for stopping by. Rhubarb can be so tart, but glazing it in a sugar syrup brings out the sweetness and flavor. This recipe is also good with pears and apples.

    Hi Foley – I think rhubarb is a beautiful plant. Lucky you.

  8. Paula says

    Can you believe that I haven't had rhubarb since I was a kid?! I do enjoy it though, and the thought of almonds with it sounds wonderful! I haven't made it to the Market yet; looks like I'm missing out on some wonderful goodies! :-)

  9. teresa says

    Oh my goodness, what a GORGEOUS tart! It looks delicious, but I don't want to dig in because it's so pretty!

  10. Kate says

    This looks wonderful! I have been trying to prepare rhubarb in different ways this year. I have not thought of using it in a tart. I will have to give this a try!


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