Graphic rhubarb tart

Graphic rhubarb tart

Here is a rhubarb pie that is as beautiful as it is good and which will be a sensation on your tables. Nicely cut and assembled, rhubarb offers many creative possibilities. The compositions are more or less complex. Each time, it is a real pleasure for the eyes.
But, I admit that the very idea of ​​embarking on this kind of creation scared me. I knew in advance that this kind of exercise was not suited to my limited patience.
So we got together to prepare this pie. The decoration is his. Mine is the pie itself. It consists of a shortcrust pastry topped with almond cream. On top, there is a strawberry rhubarb compote and of course the pieces of rhubarb nicely arranged to create a geometric pattern.
To do this, you must first define a pattern and then cut out a pattern that will allow you to have pieces all of the same size. I’m not hiding it from you, it’s a long time to do. But the result is so beautiful that it is worth it.
To make it even prettier, I covered the pie, once cooked, with a strawberry rhubarb juice.

Personally, when I looked at the pie pattern as a whole, I couldn’t see how it was put together. I was not visualizing the triangle pattern. Hope the step by step photos help you. Once you have clearly visualized the triangle, the construction is relatively simple. after, the most delicate and the longest remains the cutting. But then again, this pie is worth all the time you spend making it.

Graphic Rhubarb Pie:


185g flour
25g ground almonds
50g icing sugar
1 pinch of salt
1 pinch of baking powder
110g butter
1 egg

Mix the flour, ground almonds, sugar, salt, baking powder and soft butter into pieces.
Add the egg and mix until you have a homogeneous paste, without insisting. The dough can be made in a food processor.

Lightly flour the work surface and roll out the dough.
Line a frame or a 20 cm mould.

Refrigerate for at least 30 minutes.

Preheat the oven to 160°C.

Cover the dough with a baking sheet and seeds to the top and cook the dough for about ten minutes.

Almond cream:

60g soft butter
60g of sugar
60g ground almonds
1 tsp cornstarch
1 egg
20 g liquid cream

Preheat the oven to 160°C.

Whisk butter and sugar.
Add the ground almonds and cornstarch. To mix together.
Add egg and cream. To mix together.

Take the dough out of the oven and remove the seeds and the baking sheet.
Spread the almond cream over the dough.

Cook for 10 minutes. The dough and the cream are not yet fully cooked.


800 g to 1 kg of rhubarb

Prepare a template of the pattern and cut out as many pieces as necessary.

Rhubarb pie step by step chart

Rhubarb and strawberries compote:

200 g rhubarb (the scraps after cutting)
200g strawberries
80g sugar

Heat the fruit over very low heat.
Recover the rendered juice. it will be used to coat the pie.

Continue cooking over medium heat until you have a thick compote.

Spread over the pre-cooked almond cream.

Spread the cut shapes on it.

Cook for 30/35 minutes.

Graphic rhubarb tart before baking


the juice collected
1/2 tsp Vitpris
1 tsp sugar

Cool the juice.
Add the Vitpris mixture and the sugar in rain.
Bring to a boil for 1 minute.

Coat the pie when it comes out of the oven with this topping.

Graphic rhubarb tart after baking

To finish: with the rhubarb falls, prepare a compote. We don’t throw anything away.

By browsing the Internet, you can find other patterns. This one still has the advantage of being relatively simple.

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