Strawberry Rhubarb Tart

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Strawberry Rhubarb Tart
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Health Score:
5,8 / 10
2 h. 45 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie968 kcal(46 %)
Protein20.43 g(21 %)
Fat38.64 g(33 %)
Carbohydrates140.63 g(94 %)
Sugar added64.87 g(259 %)
Roughage4.82 g(16 %)
Vitamin A446.87 mg(55,859 %)
Vitamin D2.12 μg(11 %)
Vitamin E3.27 mg(27 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.65 mg(59 %)
Niacin4.56 mg(38 %)
Vitamin B₆0.21 mg(15 %)
Folate77.65 μg(26 %)
Pantothenic acid1.49 mg(25 %)
Biotin13.99 μg(31 %)
Vitamin B₁₂1.46 μg(49 %)
Vitamin C83.5 mg(88 %)
Potassium959.96 mg(24 %)
Calcium358.35 mg(36 %)
Magnesium46.66 mg(16 %)
Iron4.13 mg(28 %)
Iodine86.06 μg(43 %)
Zinc1.46 mg(18 %)
Saturated fatty acids20.47 g
Cholesterol384.39 mg


For the vanilla cream
½ liter milk
1 Vanilla bean
5 egg yolks
100 grams sugar
30 grams Pastry flour
1 pinch salt
For the crust
250 grams Pastry flour
125 grams cold butter
60 grams sugar
1 pinch salt
1 egg
For the filling
500 grams red Rhubarb
100 grams sugar
500 grams smaller Strawberries (to decorate)
How healthy are the main ingredients?

Preparation steps


For the vanilla cream: Cut vanilla bean lengthwise, scrape out the vanilla and bring to a boil with the milk.


Beat the egg yolks with the sugar until creamy. Mix into the flour.


Stir the boiling milk into the egg yolks, whisking constantly. Transfer back into the pot, remove the vanilla bean and bring back to a boil, constantly whisking.


Press the custard through a sieve and let cool.


For the crust: Mound the flour on the table and mix with the sugar and salt. Make a well in the center. Cut the cold butter into small pieces and distribute into the well. Place the egg in the center and chop through the mixture with a knife to incorporate. Knead the dough by hand into a smooth dough. Form a ball, wrap in plastic wrap and chill for about 30 minutes.


For the filling: Rinse the rhubarb, peels and cut into small pieces. Boil with the sugar and 1/8 liter (approximately 1/2 cup) of water for about 2-3 minutes, until the rhubarb is soft but disintegrated. Remove from the heat and let cool.


Grease a springform pan with butter or oil. Roll the crust out on a floured surface, slightly larger than the pan. Line the pan with the crust and pull up on the sides of the pan. Allow 2-3 cm (approximately 1 - 1 1/3 inch) over the edge of the pan. Prick the bottom of the crust with a fork several times. Spread the vanilla cream on the bottom. Distribute the cooked rhubarb on the cream. Fold the dough that was hanging over the edge of the pan in onto itself.  Bake in the oven at 180°C (approximately 350°F) for about 40 minutes. Remove, let cool slightly, and then remove from the pan and let cool completely.


Rinse the strawberries, pat dry and cover the top of the cooled rhubarb tart. Drizzle the strawberries with remaining rhubarb filling.

To serve, cut into pieces as desired.