Name: Classic Rhubarb Tart with Frangipane Filling Recipe
Prep time: 20 min
Cook time: 45 min
Total time: PT-491714H49M54S
Cuisine: French
Ingredients: 1 lb. rhubarb, cut into ½” diagonal slices; ¼ cup powdered sugar; Finely grated zest of 1 orange; Juice of 1 orange plus water to total 1 cup; 1 teaspoon vanilla extract; 1 cup all-purpose flour; ⅛ teaspoon salt; ⅓ cup confectioners’ sugar; ½ cup cold unsalted butter, cut into small chunks; 3 ounces unsalted butter, at room temperature; ⅓ cup plus 2 teaspoons white granulated sugar; 1 large egg; ¾ cup almond flour; ¼ teaspoon salt

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Introduction

This classic rhubarb tart combines the tartness of fresh rhubarb with a sweet almond frangipane filling, all nestled in a buttery shortbread crust. It’s a beautiful, impressive dessert that’s surprisingly easy to make at home and perfect for spring or summer gatherings.

A tart is shown from above with one thin crust layer forming the base, pale yellow in color with a slightly crimped edge. On top, there is a creative design made of thin strips of rhubarb in pink and light red shades, arranged in a geometric chevron pattern that creates a textured, zigzag look. Around the tart's edge, there are small slices of bright red strawberry pieces forming a thin border. The tart sits on a white marbled surface, with a silver pie server to the right and a pink cloth below. There are soft pink flowers partially visible on the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. rhubarb, cut into ½-inch diagonal slices
¼ cup powdered sugar
Finely grated zest and juice of 1 orange
Water added to orange juice to make 1 cup total liquid
1 teaspoon vanilla extract
1 cup all-purpose flour
⅛ teaspoon salt
⅓ cup confectioners’ sugar (powdered or icing sugar)
½ cup cold unsalted butter, cut into small chunks
3 ounces unsalted butter, at room temperature
⅓ cup plus 2 teaspoons white granulated sugar
1 large egg
¾ cup almond flour
¼ teaspoon salt

Instructions

Step 1: Prepare the rhubarb topping by cutting 1 pound of rhubarb stalks into ½-inch diagonal segments. Ensure the pieces fit comfortably in your tart pan.
Step 2: In a large skillet over medium heat, combine ¼ cup powdered sugar, orange zest, orange juice with added water (totaling 1 cup), and 1 teaspoon vanilla extract. Whisk gently until the mixture simmers.
Step 3: Add the rhubarb segments to the skillet, reduce heat to medium-low, and simmer for 5 minutes. Remove from heat, cover, and let cool for at least 1 hour (preferably overnight).
Step 4: Preheat oven to 425°F (220°C) with a rack in the center. In a food processor, combine 1 cup all-purpose flour, ⅛ teaspoon salt, and ⅓ cup confectioners’ sugar. Process to mix.
Step 5: Add ½ cup cold unsalted butter chunks and pulse until the dough forms clumps. Press the dough evenly into an 8 or 9-inch tart pan with a removable bottom, smoothing the surface and piercing the base with a fork.
Step 6: Chill the crust in the freezer for 15 minutes, then bake on a baking sheet for 12–13 minutes until edges turn barely golden. Cool on a wire rack.
Step 7: Clean the food processor bowl, then combine 3 ounces room temperature butter, ⅓ cup plus 2 teaspoons granulated sugar, 1 egg, ¾ cup almond flour, and ¼ teaspoon salt. Pulse 2 to 4 times until well mixed.
Step 8: Spread the frangipane filling evenly over the partially baked crust. Cover the tart edges with aluminum foil, leaving the filling exposed.
Step 9: Bake the tart at 425°F (220°C) for about 20 minutes until the filling is golden and set (a knife inserted should come out clean). Cool completely.
Step 10: Strain the rhubarb from the syrup, then arrange the rhubarb pieces decoratively over the cooled frangipane.
Step 11: Return the syrup to the stovetop, boil uncovered over medium heat until reduced to about ¼ cup.
Step 12: Brush the reduced syrup gently over the rhubarb topping to glaze, then serve immediately or cover with foil and keep at room temperature until ready to serve.

Tips & Variations

For a more intense orange flavor, add a teaspoon of orange liqueur to the rhubarb syrup before simmering.
You can substitute lemon zest and juice for orange if you prefer a sharper citrus note.
Use a tart pan with a removable bottom for easier slicing and serving.
Letting the rhubarb topping cool overnight helps deepen the flavors and soften the fruit.
Swap almond flour with hazelnut flour for a different nutty flavor in the frangipane.

Storage

Store the tart covered at room temperature for up to one day or in the refrigerator for up to 3 days. If refrigerated, let it come to room temperature before serving for the best texture and flavor. Avoid glazing the rhubarb with syrup until ready to serve to prevent sogginess.

How to Serve

The image shows a slice of tart placed on a white plate with a silver fork beside it resting on a white marbled surface. The tart has three visible layers: a pale yellow thick crust at the bottom, a lighter yellow creamy filling above it, and a top layer of red and pink thinly sliced fruit arranged in a row, fanning out from the center. In the background, the whole tart sits on a black wire rack, showing the same layers and fruit arrangement. A soft, light pink cloth is casually placed near the tart. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rhubarb for this tart?

Fresh rhubarb is best for this recipe as it holds its shape better, but you can use frozen rhubarb if fresh is unavailable. Thaw and drain excess liquid before cooking to prevent a watery topping.

Can I prepare the tart in advance?

Yes, you can prepare the crust and frangipane filling ahead of time and refrigerate before baking. The rhubarb topping can also be made a day ahead and refrigerated. Assemble and glaze the tart just before serving for the best results.