I’ve decided to give a favorite family recipe of ours another twist and introduce a super simple, yet delicious rhubarb tart with streusel to you. Why it is simple you ask? It has a pie crust, rhubarb filling and streusel. That’s it. But if you ask me, the simple and easy recipes are often the best. Do you agree with this statement?
For that reason I am going to keep it short today. I think the recipe is fairly straight forward. It’s twin sister, this plum tart with cinnamon streusel, is a close runner-up, but in spring I love this rhubarb tart, it is definitely my favorite rhubarb recipe. Regardless whether you want to use it as a classic coffee cake, for some celebration, brunch, pot-luck, picnic, you name it, I honestly think it is going to fit the bill.
Take stems of rhubarb and cut into slices. You should get around 700 grams of rhubarb. Depending on tartness, sprinkle with about 75 grams of regular sugar for about half an hour to an hour. Make crumbs the size of peas with the flour, instant pudding, butter, and sugar. Then add the egg and work it until you can form a ball out of it. Wrap in plastic wrap and chill in fridge for at least half an hour or overnight. Make streusel in the same bowl and also chill them in the fridge. Preheat oven to 180 degrees Celsius. Roll out pie crust on a generously floured surface. Be sure to rotate the pie crust when rolling out so it doesn't stick. Once big enough, transfer to your tart form or springform. I like to fold it into a small package I then transfer to my form to unfold it in the form. Place the rhubarb with as little liquid as possible on the pie crust and sprinkle streusel on top. Bake for about 35-40min or until crust and streusel are golden.
Rhubarb Tart with Streusel
Ingredients
Instructions
PS: If you are interested in its twin-sister, a plum tart with cinnamon streusel and a tiny bit of rum, check out this recipe.
6 Comments
Bettina Halbach, Dipl. Oecotroph.
Friday April 5th, 2019 at 07:58 AMHallo Jenny, dein Rhabarber Streusel klingt sooo lecker, das Rezept ist einfach und du hast das how to so klar beschrieben
– dass ich ihn gleich probieren werde – und den mit Pflaumen auch 🙂 liebe Grüße Bettina
Jenny
Friday April 5th, 2019 at 08:22 AMMach das gerne, melde dich, sollte es Probleme geben!
Edyta
Saturday May 28th, 2022 at 04:50 PMWas für eine Tarte! Einfach köstlich. Tolles Rezept 🙂
Liebe Grüße
Edyta
Jenny
Saturday May 28th, 2022 at 05:42 PMDas ist lieb, danke!
Lisa
Sunday April 16th, 2023 at 08:22 PMDer Kuchen war mega lecker, alle waren begeistert!
Jenny
Monday April 17th, 2023 at 02:55 PMJuchhei, wie toll!