Rhubarb Tart with Diamond Pattern
Rhubarb season started again and I love to make my rhubarb crumble. But now I also tested a new recipe for a rhubarb tart with a pretty pattern. I love the possibility to lay patterns with the rhubarb, but to do this, the rhubarb needs a special „treatment”. To keep the shape and the great colour it’s better to not bake the rhubarb together with the cake, but to carefully poach it seperately in the oven and to put it on the baked tart later on. In this post I describe exactly how to prepare photogenic rhubarb to lay beautiful patterns. And of course you also get the recipe for my vegan rhubarb tart with vanilla lemon pudding. For the recipe just scroll down. But first: curtain up for the topmodel rhubarb!
Rhubarb cooking for the photo – this is how it keeps its shape and color
- Approximately 5 red-fleshed rhubarb stalks like “Frambozen Rood” (for 1 cake)
- 500 ml pomegranate or cranberry syrup
- 1 handful of raspberries (fresh or frozen)
Preheat the oven to 125 degrees (convection). Pick out straight rhubarb stalks of the same size, wash and dry the rhubarb. Cut rhubarb stalks into lozenges with an angle of 45 degrees whose sides should all be of the same length (I have used a triangle ruler). The more precisely you work here, the more beautiful effects you can achieve later, when laying a rhubarb pattern. It is also helpful if one half of the stalks is cut so that the blade tip points 45 degrees to the right, the other half with the blade tip pointing 45 degrees to the left. Then later on the diamonds will fit together nicely.
Place the diamonds with the round side down and very close to each other on a baking tray, or in a large baking dish. Add syrup and spread out the raspberries over the rhubarb, both in order to preserve the beautiful pink colour while cooking.
Poach the rhubarb in the oven for about 20 minutes, making sure to test from time to time to see if the diamonds are already cooked. They should remain just a little bit firm – if they become too soft, all the effort is wasted, because then the pieces disintegrate when trying to lay them on the cake.
Vegan Rhubarb Tart with Vanilla Filling
For 1 round cake tin (26 cm diameter)
For the shortcrust:
- 200 g spelt flour
- 70 g of coconut blossom sugar
- 1 pinch of salt
- 125 g (vegan) butter
For the filling:
- 1 packet of custard powder
- 2 tsp of grated lemon peel
- 500 ml plant milk
For the topping:
- Poached rhubarb (see instructions above)
- 1-2 tbsp granola
Mix the ingredients for the dough in a bowl, crumble everything with your fingertips, then quickly knead into a ball. Grease the cake pan, dust with some flour and lay out the dough in the mold, shaping a rim of about 2 cm height. Preheat the oven to 180 degrees (convection). Let the dough rest in the mold for 30 minutes. In the meantime prepare the rhubarb (see above).
Cover the top of the dough with baking paper, add dry legumes and bake it “blind” for 20 minutes, then remove legumes with the baking paper and continue baking for another 10 minutes. Remove the crust from the oven and let cool in the mold.
Switch the oven back to 125 degrees Celsius and poach the rhubarb (see above).
Cook the custard with milk or plant milk of your choice according to the instructions on the package. Stir the grated lemon zest into the milk. Leave the pudding to rest for a few minutes, then spread it on the bottom of the dough. Let cool completely. If you’re in a hurry, you can put it in the freezer for 30 minutes.
Place the rhubarb lozenges star-shaped on the cake starting from the middle, as in the photo. Always couple a piece of rhubarb cut to the left side with a piece of rhubarb cut to the right side in order to create a symmetric pattern. Cook remaining raspberry pomegranate syrup from the baking pan in a small saucepan until the syrup is quite thick. Before serving the cake, brush the rhubarb with some syrup and sprinkle the cake with granola.