Updated: Jul 4
Hey you! 👋
Before coming to France, I had no idea what a rhubarb was! Haha It has now become a family favorite and no spring season is complete without several homemade Rhubarb Tarts. 😅😅
Not many people know this but I stayed with my sister and her family for a year when I moved to France about 10 years ago. I learned a lot that year. I remember my first spring here going to my sister's garden and picking some rhubarb with her. Looking at the stalks in my hands, I remember thinking how strange it looked and wondered how this could become the delicious dessert my sister was going on and on about . I watched her prepare it and when I had my first bite - it was perfection. The perfect balance of creamy sweetness and tart.
1 Shortcrust Pastry / Pate Brisée (click here for the post)
2-3 Rhubarb Stalks
Preheat the oven at 180°C.
Next, prepare the rhubarb. Slice both ends of the stalk. Wash well with water removing any soil.
Slice in bite sizes. Pull the skin off if necessary.
Transfer the shortcrust pastry to a baking dish. With a fork, poke holes all over it.
Transfer the rhubarb to the shortcrust pastry.
In a bowl, add the cream, eggs, and sugar. Beat well. The result is what we call "une migraine" in French.
Pour the mixture over the rhubarb in the baking dish.
Bake in the oven for 35-40 minutes at 180°C.
Remove from the oven and let it cool down for several hours.
Enjoy (and try not to finish it at once! hehe).