,
  1. Home
  2. Recipes
  3. Rhubarb Tarte Tatin French

Rhubarb Tarte Tatin Classic

Featured in Irresistible Desserts.

Tender rhubarb, gently caramelized with sugar and butter, is nestled beneath a golden, flaky pastry in this classic French dessert. The aromatic filling is prepared directly in a skillet, then topped with homemade dough and baked to create a crisp, buttery shell. Once cooled slightly, the tart is inverted to reveal the glossy, jewel-toned fruit. Enjoy this delicate balance of tart and sweet, paired perfectly with dollops of cold whipped cream or melting vanilla ice cream for an elegant finish to any meal.

Pin it Share it Send it Print it Jump To Recipe
Ranah
Updated on Thu, 12 Jun 2025 23:20:57 GMT
,
Rhubarb Tarte Tatin Pin it
Rhubarb Tarte Tatin | lifesugar.co

This Rhubarb Tarte Tatin showcases tart garden-fresh rhubarb transformed by slow caramelization and a buttery, flaky pastry crust. The result is a dessert you can serve warm from the oven with a scoop of velvety ice cream or a dollop of whipped cream for pure comfort. It is my spring and summer showstopper whenever friends pop by unexpectedly.

I first made this for a family Sunday lunch when I had a glut of rhubarb in the garden and it is now the most requested dessert at our table through rhubarb season.

Ingredients

  • Fresh rhubarb: brings bright tartness and vibrant color. Look for crisp firm stalks and avoid any that seem woody or limp.
  • Butter: adds richness to both the caramel and pastry. Choose good unsalted butter for best flavor.
  • Sugar: caramelizes to a deep golden color and balances the tart rhubarb. Superfine sugar dissolves quickest if you have it.
  • All-purpose flour: is the foundation for a tender pastry. Use a brand you trust for baking.
  • Salt: sharpens the flavors and makes the sweet notes stand out. Just a pinch.
  • Egg yolk: helps bind and enrich the dough making it easier to roll and resulting in a golden crust.
  • Cold water: keeps your pastry tender and crisp. Make sure it is well chilled before you begin.

Step-by-Step Instructions

Make the Pastry:
Sift the flour and a pinch of salt together in a large bowl to remove any lumps and ensure a light dough. Add chilled cubed butter to the flour and use your fingertips to rub the butter in until the mixture has pea-sized bits—this step is crucial for a flaky pastry. You can also use a pastry blender. Mix together the egg yolk and two tablespoons cold water then add to the flour and butter. Gently use the pastry blender or a fork to combine just until the dough starts to come together. If it feels too dry add more cold water one tablespoon at a time being careful not to overwork. Shape the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for at least thirty minutes so the dough firms up and the gluten relaxes.
Caramelize the Rhubarb:
Cut fresh rhubarb into one to two inch pieces. Choose even pieces for a tidy presentation. In a deep ovenproof ten inch skillet melt butter and sugar together over medium heat until smooth and combined. Arrange the rhubarb pieces tightly in the skillet filling any gaps so every slice gets a bit of caramel and rooting for even cooking. Cook this mixture gently on low heat for twenty to thirty minutes. Watch for the rhubarb to release juices and slowly bubble away until what remains is glossy and lightly golden.
Assemble and Bake the Tarte Tatin:
Preheat your oven to three seventy five while the rhubarb caramelizes. Roll out the chilled pastry on a lightly floured surface so it is just bigger than your skillet. Place the pastry carefully over the cooked rhubarb tucking the edges gently around the fruit to seal it in. Bake for twenty five to thirty minutes until the pastry is gold and crisp.
Cool and Turn Out the Tart:
Let the tart rest just five minutes. Then cover the skillet with a large serving plate and quickly flip it to unmold so the caramel stays luscious. Best served warm with a scoop of ice cream or a pouf of whipped cream.
A slice of Rhubarb Tarte Tatin. Pin it
A slice of Rhubarb Tarte Tatin. | lifesugar.co

You Must Know

My favorite part of this tart is the little rustic edges where caramel seeps around the fruit. The first time I flipped out a tarte tatin I was nervous but nearly burst out laughing at how stunning it looked golden and glowing.

Storage Tips

Leftover tarte tatin keeps well in the fridge for two days. To reheat cover gently with foil and warm in a low oven so the pastry gets crisp again. Avoid microwaving as it makes the crust soggy.

Ingredient Substitutions

Try a blend of rhubarb and strawberries or nectarines in summer. You can use dairy free butter alternatives for a vegan take. If you run short on flour a mix of half flour and half almond meal makes a more rustic pastry.

A slice of pie with whipped cream on top. Pin it
A slice of pie with whipped cream on top. | lifesugar.co

Serving Suggestions

Serve warm slices topped with vanilla ice cream whipped cream or even a spoonful of crème fraîche. For brunch cut smaller wedges and pair with Greek yogurt and a drizzle of honey.

Cultural and Historical Context

Tarte Tatin originated in France thanks to the Tatin sisters who famously flipped a caramelized apple tart upside down. This rhubarb version honors the tradition of caramelizing fruit in butter and sugar and gives a bright seasonal twist loved in many farm kitchens.

Frequently Asked Questions

→ Do I need to peel rhubarb for Tarte Tatin?

No peeling is required; simply trim and cut fresh rhubarb into pieces.

→ Can I make the pastry ahead of time?

Yes, chilling pastry dough in advance improves texture. Refrigerate until ready to use.

→ How do I prevent a soggy pastry bottom?

Reduce rhubarb mixture until excess liquid evaporates before topping with the dough.

→ What’s the best way to serve Tarte Tatin?

Serve warm, topped with vanilla ice cream or softly whipped cream to complement the tartness.

→ What other fruits can I substitute for rhubarb?

Apples, pears, or peaches can be used, though rhubarb adds unique tang and color.

Rhubarb Tarte Tatin French

Buttery pastry with caramelized rhubarb. A classic French dessert, delicious served warm with cream or ice cream.

Prep Time
45 Minutes
Cook Time
60 Minutes
Total Time
105 Minutes


Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings (1 tart (25 cm))

Dietary: Vegetarian

Ingredients

→ Pastry

01 220 g all-purpose flour, sifted
02 1 pinch salt
03 170 g unsalted butter, chilled and cubed
04 1 egg yolk
05 30–75 ml cold water

→ Rhubarb Filling

06 3–4 cups (approx. 400–540 g) fresh rhubarb, cut into 2–5 cm pieces
07 70 g unsalted butter
08 150 g granulated sugar

Instructions

Step 01

In a large bowl, sift the flour and salt together. Add the chilled, cubed butter and rub it between your fingertips or use a pastry blender until coarse, pea-sized crumbs form.

Step 02

In a small bowl, mix the egg yolk with 30 ml cold water. Pour into the flour-butter mixture. Use a pastry blender to incorporate, adding additional cold water a tablespoon at a time until the dough just comes together.

Step 03

Gather the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes, keeping it cold until needed.

Step 04

Cut the rhubarb into 2–5 cm pieces. In a deep, ovenproof 25 cm skillet, melt the butter and sugar together over medium heat. Arrange the rhubarb tightly over the caramel, filling all gaps. Cook gently for 20–30 minutes over low heat until the rhubarb is lightly caramelized and liquids have reduced.

Step 05

Preheat the oven to 190°C.

Step 06

On a lightly floured surface, roll out the chilled pastry dough to slightly larger than the skillet diameter. Lay the dough over the caramelized rhubarb, pressing down at the edges to fully enclose the filling.

Step 07

Transfer the skillet to the oven. Bake for 25–30 minutes, or until the pastry is crisp and golden brown.

Step 08

Remove the tart from the oven and allow it to rest for 5 minutes. Cover the skillet with a serving plate and carefully invert to unmold, releasing the tart onto the plate.

Step 09

Slice and serve warm, ideally accompanied by vanilla ice cream or lightly whipped cream.

Notes

  1. For the best results, use very fresh rhubarb and ensure the pastry remains cold until baking.
  2. Arrange rhubarb pieces tightly with no gaps to prevent the tart from collapsing while baking.

Tools You'll Need

  • Deep 25 cm ovenproof skillet
  • Large mixing bowl
  • Pastry blender or fork
  • Rolling pin
  • Plastic wrap
  • Serving plate

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten, eggs, and dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 538
  • Total Fat: 34 g
  • Total Carbohydrate: 56 g
  • Protein: 5 g