In the past I tried few times a dessert with rhubarb and always liked it but never actually tried to bake anything with it so after I saw this gorgeous rhubarb in my grocery shop the other day, I just had to buy it even if I didn’t know what to do with it! Do you like rhubarb? What do you do with it if you buy it? It’s difficult to describe the flavor to somebody who hasn’t tried it yet, it sure looks like celery but doesn’t taste like one. It has certain sourness so is often paired with other fruit (rhubarb is technically a vegetable but we think of it as fruit!) for example with strawberries, perhaps because they are both in season around the same time.
I decided to pair it with my favorite fruit ever, raspberries!!! They are like little red jewels and I absolutely adore them! I have warm memories from my childhood where I used to go to stay with my grandmother in Slovenia for my Summer holidays and there was abundance of raspberries and strawberries in the garden. It was heaven to go with a bowl to the garden every afternoon, pick up fresh raspberries and then eat them with sugar with bare feet on the warm grass…
So I decided to make Rhubarb raspberry tart and wanted to still keep it rather healthy, meaning not using a tone of sugar like in many recipes.
For the dough I used the Basic tart dough from Bon appetit magazine (you can find the original recipe here) and just adjusted it slightly and then for the filling I just kept it very simple as I wanted those flavors of rhubarb and raspberries to be there and not completely overtaken by sweetness. However, I must say that even if for me the taste of filling was delicious, for my husband it was missing a bit of sweetness so that’s why I added a bit for him later on and I am making a note in the recipe that you can add a bit more sugar if you like it sweeter.
- Dough ingredients (for 24-25 cm or 10 inch diameter tart pan):
- 1 tbsp raw cane sugar
- ½ tsp salt
- 1 cup all-purpose flour (I used half all-purpose and half whole wheat pastry flour)
- 6 tbsp (85 g) chilled unsalted butter (I used Bio Soya vegan butter)
- 1 large egg, beaten
- Filling ingredients:
- 2 cups previously washed and chopped rhubarb
- 1 cup (200 g) raspberries (I used fresh but frozen can be used too as long as you put away all excess water)
- 3 tbsp coconut sugar (other sugars can be used too and if you like sweeter desserts, add another 1-2 tbsp)
- 1 tsp vanilla paste or vanilla extract
- Dough preparation
- Whisk sugar, salt, flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.
- Turn out dough onto a lightly floured surface and knead until smooth. Wrap in plastic and chill until firm, at least 2 hours. I left it in the fridge overnight and baked the tart the following day. Dough can be made 2 days ahead.
- When ready to use, form dough into a disk (easier to do if you put plastic foil over the dough when rolling) and gently move it to previously prepared tart pan (greased and baking paper on the bottom). Don't worry if the dough is breaking, just press it with your fingers into the pan until it's nice and smooth.
- Filling preparation
- In a large mixing bowl combine chopped rhubarb, raspberries, sugar and vanilla, mix well using a spoon. You can also put a spoon of flour if the filling looks too liquid but I found it that there is no need. Even if it looks a bit liquid while baking, after when it's cooling, the filling thickens even without the use of flour. Put the filling evenly on top of the dough and bake on 180 C (356 F) for 20-25 minutes.
- Leave the tart to cool a bit before serving as it's easier to cut the slices. Serve it with whipped coconut cream, regular whipped cream or some vanilla ice cream. Enjoy! 🙂