Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3–4 tablespoons ice water
- 4 cups fresh rhubarb, cut into 1/2-inch pieces
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- 1 tablespoon lemon juice
Instructions
- To make the crust, combine 1 1/4 cups flour and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Trim and crimp the edges.
- In a large bowl, combine the rhubarb, sugar, 1/4 cup flour, cinnamon, nutmeg, and lemon juice. Mix gently to coat the rhubarb.
- Pour the rhubarb mixture into the prepared tart crust, spreading evenly.
- Bake for 45-55 minutes, or until the crust is golden brown and the rhubarb is tender and bubbly.
- Let the tart cool completely on a wire rack before serving.
Notes
- For a richer flavor, you can add a touch of vanilla extract to the rhubarb filling.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Leftover tart can be stored at room temperature for up to 2 days, or refrigerated for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg