Rhubarb Tarte Tatin Recipe

I love preparing my Rhubarb Tarte Tatin, a blend of fresh garden rhubarb, bright lemon juice, and rich unsalted butter. I mix granulated sugar to create a caramel kiss and form a flaky pastry using cold butter and flour. This unique dessert captures a balance of tart and sweet perfection.

I recently experimented in my kitchen by putting a twist on a classic Rhubarb Tarte Tatin using garden fresh rhubarb and a mix of simple ingredients. I started off with 500g of fresh rhubarb, trimmed and cut into 2 inch pieces and mixed it with half of 150g granulated sugar and 60g unsalted butter, letting it caramelize into a sticky treat.

I even added the zest and juice of one lemon for a bright tang that really brings out the flavor. Then, I crafted a buttery pastry using 200g all-purpose flour, 100g cold unsalted butter diced into little pieces, a pinch of salt and just enough ice water so it all comes together just perfectly.

I’ve been inspired by other creative takes on rhubarb recipes, so this blend of ingredients gives it a unique flavor that stands out among similar rhubarb tarts and desserts. Enjoy trying it out!

Why I Like this Recipe

I love this recipe because it makes me feel like I’m cooking something really special at home. First, the way the sugar and butter turn into a caramel makes the whole tarte tatin taste rich and a little bit grown-up. Second, I really enjoy how the fresh rhubarb, with its natural tartness, mixes with the sweetness of the caramel and lemon, creating a fun balance of flavors. Third, the crust may not be perfect every time, but that’s what makes it feel homemade and cozy to me. Fourth, I like that the recipe doesn’t require fancy techniques – it’s simple enough to make on a regular day, and that simplicity truly elevates the taste.

I made this tarte tatin using fresh rhubarb from my garden. Its tangy flavor gets a sweet twist when it is cooked in a rich caramel made from sugar and butter. The pastry crust is buttery and flaky even when its a little rough around the edges, and that homemade touch is what makes it extra enjoyable for me.

Ingredients

• Fresh rhubarb provides vitamin C and fiber, adding a tangy burst of tartness.
• Granulated sugar delivers sweetness and energy, balancing the recipe’s natural tart flavor.
• Butter for caramel melts smoothly, enhancing richness and a crisp finish.
• Pastry butter creates a flaky, tender crust with satisfying buttery layers.
• Lemon zest and juice add a bright, sour kick to the dish.
• All-purpose flour provides carbohydrates, giving the dough necessary structure.
• A pinch of salt lifts and balances all the flavors perfectly.
• Extra butter for greasing the pan ensures an easy release and minimal sticking.
• Cold water helps bring the dough together, creating a smooth pastry.

Ingredient Quantities

• 500g fresh rhubarb, trimmed and cut into 2 inch pieces
• 150g granulated sugar, divided (use half for the caramel and half for finishing)
• 60g unsalted butter, divided (some for the caramel and some for greasing the pan)
• Zest and juice of 1 lemon
• 200g all-purpose flour
• 100g cold unsalted butter, diced (for the pastry)
• A pinch of salt
• 3-4 tablespoons ice water (adjust as needed for the dough)

How to Make this

1. Preheat the oven to 190°C.

2. In a 9-inch oven-safe pan, melt half of the 60g butter (around 30g) with 75g of the granulated sugar over medium heat until the sugar begins to bubble and turns a light caramel color.

3. Carefully add the 500g of fresh rhubarb (cut into 2 inch pieces) along with the lemon zest and juice. Let it cook for about 5 minutes, stirring lightly so the rhubarb starts to soften and gets nicely coated in the caramel.

4. Meanwhile, in a separate bowl, mix 200g all-purpose flour with the diced 100g cold butter and a pinch of salt. Rub them together with your fingers until the mixture looks crumbly.

5. Slowly add 3-4 tablespoons of ice water, one spoonful at a time, mixing until a dough forms. Be careful not to overwork it.

6. On a lightly floured surface, roll the dough into a circle that’s just slightly bigger than your pan.

7. Place the dough over the rhubarb in the pan and tuck the edges in around the fruit.

8. Evenly sprinkle the remaining 75g sugar over the top of the dough.

9. Bake in the preheated oven for about 25-30 minutes or until the pastry is golden brown and cooked through.

10. Let the tarte tatin sit for 5 minutes after baking then carefully invert it onto a plate. Serve warm and enjoy!

Equipment Needed

1. Preheated oven set to 190°C
2. A 9-inch oven-safe pan (to melt butter and sugar then bake the dish)
3. A large mixing bowl (for combining the flour, diced butter and salt)
4. A cutting board and a sharp knife (for cutting the rhubarb and dicing the cold butter)
5. A rolling pin (or a clean bottle as a substitute, to roll out the dough)
6. A set of measuring spoons or a kitchen scale (to measure ingredients like sugar, butter, and flour)
7. A spatula or wooden spoon (for stirring the mixture on the stove)
8. A lightly floured surface (for handling and rolling the pastry dough)
9. A serving plate (for carefully inverting the tarte tatin after baking)

FAQ

Rhubarb Tarte Tatin Recipe Substitutions and Variations

• If you couldnt get fresh rhubarb, you could use tart apples instead. They take a little longer to cook but bring a similar tangy flavor.
• If you’re out of granulated sugar, try using turbinado sugar. It gives a slight molasses taste which is pretty cool in the caramel.
• Instead of unsalted butter, you can use salted butter or even coconut oil. Just reduce the extra pinch of salt in the recipe if you do this.
• For the lemon zest and juice, feel free to swap in lime if you dont have lemons. The citrus kick is still there, just a bit different.
• When all-purpose flour is missing, you might use pastry flour or a gluten free blend. It may change the texture, but it still pretty much works for the dough.

Pro Tips

1. When you melt the butter with the sugar for the caramel, keep an eye on it so it doesn’t burn. If you let it boil too long it’ll turn bitter, so sometimes lowering the heat helps keep it smooth.
2. Make sure your butter for the pastry is really cold. Working with cold butter keeps the dough flaky. I’ve learned that overworking the mixture warms the butter and then your pastry won’t be as light.
3. Once you pour on the dough over the fruit, be super careful tucking the edges in. If you don’t, the tarte might come out messy when you flip it. Let the caramel and fruit settle for a few minutes before doing the inversion.
4. If you can, use a non-stick or well-greased pan. That way when it’s ready to flip, you dont have to worry about it sticking to the pan and messing everything up.