There’s something wonderfully nostalgic about a slice of Rubbarbstaart. This classic Luxembourgish springtime tart is built on a buttery shortcrust base, filled with tart rhubarb and topped with a soft, eggy custard. It’s the kind of bake that’s been passed down through generations – simple, honest, and always a favourite when rhubarb season rolls around.
This recipe was filmed as part of my ‘Tastes of Luxembourg’ series for RTL Today. You can watch it here on RTL Play.
For the pastry:
125g butter, cold
250g flour
60g icing sugar
1 egg
zest of ½ lemon
3 tbsp cold water
a pinch of salt
For the filling:
500g rhubarb
60g sugar
½ tsp cinnamon
For the custard:
3 eggs
150ml cream
75g sugar
1 tbsp vanilla sugar
a pinch of salt
Makes 1 tart of 30cm – Prep: 40 min – Fridge: 1h – Oven: 40 min
The day before baking the tart, wash and trim the rhubarb. Cut into small cubes and put into a bowl. Mix the sugar with the cinnamon and sprinkle over the rhubarb. Mix so the rhubarb is evenly coated. Put into a colander and place over a bowl, to catch the rhubarb juices. Refrigerate overnight.
The next day, prepare the pastry: Cut the butter into cubes and put into a food processor with the flour, icing sugar, egg, lemon zest, water and a pinch of salt. Whizz until it comes together as a dough.
Shape the dough into a disc and wrap in cling film. Refrigerate for at least 2 hours.
After 2 hours, preheat the oven to 170°C fan.
Take the pastry out of the fridge and roll out thinly on a floured surface. Lift into a greased 30cm tart tin and trim off the overlapping edges.
Prick the base with a fork a few times.
Distribute the drained rhubarb over the pastry.
In a jug, mix the eggs, cream, sugar, vanilla sugar and a pinch of salt.
Pour the custard over the rhubarb and bake the tart in the preheated oven for 40 minutes.
Leave to cool on a wire rack before serving.
