Limburgse Rabarbertaart (limburgian Rhubarb Tart)

Limburgse Rabarbertaart, or Limburgian Rhubarb Tart, is a traditional dessert from the Limburg region of the Netherlands. This delicious tart features a sweet and tangy filling made with fresh rhubarb, encased in a buttery pastry crust.

Limburgse Rabarbertaart (limburgian Rhubarb Tart)

Ingredients

  • 500g fresh rhubarb, chopped
  • 200g granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 250g all-purpose flour
  • 125g unsalted butter, cold and cubed
  • 50g powdered sugar
  • 1 egg
  • 1 tablespoon cold water

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix well and set aside.
  3. In a separate bowl, make the pastry crust by rubbing the cold butter into the flour until it resembles breadcrumbs. Add the powdered sugar, egg, and cold water. Mix until a dough forms.
  4. Divide the pastry dough in half. Roll out one half and use it to line a 9-inch tart tin. Trim any excess dough.
  5. Spoon the rhubarb filling into the pastry-lined tin.
  6. Roll out the remaining pastry dough and place it over the rhubarb filling. Trim and crimp the edges to seal the tart.
  7. Make a few small cuts in the top crust to allow steam to escape during baking.
  8. Bake the tart in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbling.
  9. Allow the tart to cool before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
280 per serving
Carbohydrates
35g
Fat
14g
Protein
3g

Supplies

9-inch tart tin Baking parchment Baking beans or pie weights

Tools

Rolling pin Baking sheet

Serving suggestions

Serve the Limburgse Rabarbertaart with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips & tricks

For a decorative touch, use any leftover pastry dough to create lattice patterns on top of the tart before baking.

Cost

$10