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.
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
- Preheat the oven to 180°C (350°F).
- In a large bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Mix well and set aside.
- 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.
- Divide the pastry dough in half. Roll out one half and use it to line a 9-inch tart tin. Trim any excess dough.
- Spoon the rhubarb filling into the pastry-lined tin.
- Roll out the remaining pastry dough and place it over the rhubarb filling. Trim and crimp the edges to seal the tart.
- Make a few small cuts in the top crust to allow steam to escape during baking.
- Bake the tart in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbling.
- 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