Irresistibly Sweet Roasted Rhubarb Tart: A Treat to Savor

Published: February 5, 2026

by Clare

Why is Roasted Rhubarb Tart a must-try?

Irresistible Flavor: The combination of tangy roasted rhubarb and warm ginger creates an unforgettable taste experience.

Visual Appeal: This tart not only tastes fantastic but also adds an elegant touch to any dessert table with its vibrant colors and beautiful layers.

Versatile & Fun: Serve it chilled or warm, solo or with a dollop of crème fraîche for an extra indulgent treat.

Freshness Guaranteed: Using seasonal produce means you’re getting the freshest ingredients for a truly delicious dessert.

Time-Saving Delight: Despite its impressive appearance, this tart is simple enough to whip up, making it perfect for both casual gatherings and festive celebrations!

Whether you’re looking for a standout dessert for a dinner party or simply want to indulge yourself, this Ginger-Infused Rhubarb Custard Tart is sure to impress.

Roasted Rhubarb Tart Ingredients

For the Pastry
• Icing Sugar – Adds sweetness and smoothness to the pastry; substitute with powdered sugar if necessary.
• Ground Almonds – Provides flavor and richness; can be replaced with more flour for nut-free versions.
• Unsalted Butter – Key for a rich, flaky texture; use margarine or coconut oil for a dairy-free alternative.
• Flour – The main structure of the pastry; all-purpose flour is standard, though gluten-free flour can be used for a gluten-free option.
• Eggs – Binds the pastry ingredients together; use aquafaba or a flaxseed meal mixture for a vegan approach.

For the Filling
• Rhubarb – The tart’s star ingredient, adding a tangy flavor; substitute with strawberries or apples for a different taste.
• Caster Sugar – Sweetens the rhubarb while baking; granulated sugar can be used, though it may not dissolve as easily.
• Star Anise – Adds a warm, aromatic note; omit if unavailable or substitute with ground cinnamon.
• Fresh Ginger – Infuses the custard with zesty warmth; ground ginger can replace fresh ginger in a pinch.
• Egg Yolks – Essential for the custard’s richness; silken tofu can be used as a vegan-friendly alternative.
• Gelatine Leaves – Provides structure to the rhubarb jelly; use agar-agar as a vegetarian substitute, adjusting measurement as needed.

This Roasted Rhubarb Tart not only elevates any dessert table but also brings fresh, seasonal flavors to your kitchen.

How to Make Roasted Rhubarb Tart

Prepare the Pastry: In a mixing bowl, blend icing sugar and ground almonds. Add unsalted butter and all-purpose flour, mixing until the mixture resembles breadcrumbs. Incorporate the beaten eggs quickly, then chill the dough for 1 hour.
Blind Bake the Crust: Roll out the chilled pastry and line a tart pan. Place aluminum foil on top and fill with sugar or beans to weigh it down. Blind bake at 150°C (300°F) for 1 hour until lightly golden.
Macerate the Rhubarb: Trim the rhubarb and mix it with caster sugar and star anise. Let it sit for 20 minutes to draw out the juices.
Roast the Rhubarb: Spread the macerated rhubarb on a baking tray and roast alongside the crust until tender but still intact. This usually takes about 20-25 minutes at 180°C (350°F).
Prepare the Custard Filling: In a saucepan, gently heat cream and sugar, infusing with grated fresh ginger. Mix this with egg yolks and strain it into the pre-baked tart shell. Bake at 115°C (240°F) for 20-30 minutes until just set and slightly wobbly in the center.
Make the Jelly Topping: Boil sugar and glucose with rhubarb trimmings to extract flavors. Dissolve gelatine and strain the mixture to remove solids. Allow to cool slightly before using.
Assemble the Tart: Once the custard is set, layer the tender roasted rhubarb slices on top and brush with the jelly topping to create a beautiful glaze.

Optional: Dust with icing sugar before serving for an elegant presentation.

Exact quantities are listed in the recipe card below.

Storage Tips for Roasted Rhubarb Tart

Fridge: Keep any leftovers of your Roasted Rhubarb Tart wrapped in plastic wrap or stored in an airtight container for up to 3 days. The flavors will continue to meld, enhancing its taste!

Freezer: If you want to enjoy it later, you can freeze the tart, tightly wrapped in foil, for up to 2 months. Thaw it in the fridge overnight before serving.

Reheating: For a delightful experience, reheat the tart gently in the oven at 150°C (300°F) for about 10-15 minutes. This will restore its flaky texture and warmth, making it feel freshly baked!

Expert Tips for Roasted Rhubarb Tart

Chill The Dough: Keep your pastry ingredients cold to ensure a flaky texture. This prevents the butter from melting too soon and losing its effectiveness.
Mind The Rhubarb: When macerating the rhubarb, don’t skip the resting time. This step helps release its natural juices, enhancing the tart’s flavor.
Perfect Custard: Bake the custard until just set but still slightly wobbly in the center; this will ensure a creamy, luscious texture without becoming rubbery.
Use Fresh Ingredients: Always opt for fresh rhubarb and ginger for the most vibrant flavor in your Roasted Rhubarb Tart. Older produce can dull the taste significantly.
Gelatin Alternatives: If using agar-agar in place of gelatine, research its specific preparation needs; it can require different ratios and methods for proper gelling.

What to Serve with Roasted Rhubarb Tart?

Enhance your dining experience by exploring delightful side dishes and drinks that complement this vibrant dessert.

Fresh Cream: A dollop of lightly whipped cream perfectly balances the tartness of rhubarb, adding a luxurious finish. The creaminess harmonizes with the ginger custard to create an irresistible pairing.
Vanilla Ice Cream: Serve a scoop of velvety vanilla ice cream alongside each slice. The smooth, sweet flavor contrasts beautifully with the tart’s tangy notes and elevates the dessert experience.
Herbal Tea: A warm cup of chamomile or mint tea soothes the palate after enjoying the tart. Its lightness complements the dessert without overwhelming the senses, offering a refreshing end to your meal.
Mixed Berry Compote: Drizzle a vibrant berry compote over the tart for added color and sweetness. The burst of juicy flavors from the berries marries beautifully with the roasted rhubarb’s tang.
Citrus Sorbet: A lemon or grapefruit sorbet serves as a zesty palate cleanser. Its bright flavor refreshes the mouth, preparing you for another delicious bite of that ginger-infused tart.
Chocolate Mousse Cups: For a touch of indulgence, consider serving rich chocolate mousse cups on the side. The deep chocolate flavor provides a delightful counterpoint to the tart’s lightness and fruity notes.
Chilled Sparkling Wine: Pair your dessert with a glass of chilled sparkling wine. The effervescence refreshes the palate while the wine’s fruit notes enhance the rhubarb’s natural sweetness.
Almond Biscotti: Crunchy, nutty almond biscotti dipped in coffee or tea create a lovely textural contrast to the tart. This simple yet elegant pairing invites guests to linger over each bite.

Roasted Rhubarb Tart Variations

Ready to explore exciting twists on this delightful tart? Unleash your creativity in the kitchen with these fabulous variations!

Dairy-Free: Substitute the cream in the custard with coconut cream for a rich, dairy-free delight that adds a tropical flair.
Nut-Free: Use all-purpose flour instead of ground almonds in the pastry to make it nut-free while still achieving a tender crust.
Zesty Citrus: Incorporate orange or lemon zest into the custard for an extra burst of brightness that complements the rhubarb beautifully.
Flavored Custard: Infuse the cream with vanilla beans or almond extract instead of ginger for a different yet equally tempting flavor profile.
Tropical Twist: Add diced mango or pineapple to the roasted rhubarb mixture for a vibrant, fruity surprise that brings a bit of island sunshine to your tart.
Spice it Up: Mix a pinch of cardamom or ground cloves into the custard or rhubarb for an aromatic warmth that elevates your dessert experience.
Crunchy Topping: Sprinkle chopped nuts or granola on top of the roasted rhubarb before adding the jelly for a delightful crunch and added texture contrast.
Layered Delight: Create individual tarts in small ramekins for a charming presentation, allowing you to layer the custard, rhubarb, and jelly in bite-sized portions.

Now it’s your turn to make this tart uniquely yours with these scrumptious variations!

Make Ahead Options

Make your life easier with this Roasted Rhubarb Tart by prepping components in advance! You can make the pastry dough up to 24 hours ahead of time. Simply chill the wrapped dough in the refrigerator and roll it out when you’re ready to bake. The roasted rhubarb can also be prepared in advance; store it in an airtight container in the fridge for up to 3 days to preserve its texture and flavor. When you’re ready to finish the tart, bake the filled custard as per instructions. This way, your tart will taste just as delicious without the last-minute rush, allowing you to enjoy more moments with your loved ones!

Roasted Rhubarb Tart Recipe FAQs

What should I look for when selecting rhubarb?
Absolutely! When choosing rhubarb, select stalks that are firm, vibrant, and crisp with an appealing dark pinkish-red color. Avoid those with dark spots all over or wilting. Fresh rhubarb should have a lovely sheen and be free from any blemishes.

How can I store leftover Roasted Rhubarb Tart?
To keep your Roasted Rhubarb Tart fresh, wrap any leftovers in plastic wrap or place them in an airtight container, storing them in the fridge for up to 3 days. This allows the flavors to meld beautifully and can even enhance the taste on the next day!

Can I freeze my Roasted Rhubarb Tart?
Certainly! To freeze your tart, wrap it tightly in foil after it cools completely. This method keeps it fresh for up to 2 months. When you’re ready to enjoy it, just move it to the fridge overnight to thaw. For added pleasure, gently reheat it in the oven at 150°C (300°F) for about 10-15 minutes to restore its delightful flaky texture.

What if my custard turns out rubbery or overcooked?
No worries! To ensure your custard doesn’t become rubbery, bake it just until the center is slightly wobbly. If you notice it is already overcooked, keep the temperature lower next time and manage the baking time closely—aim for 20-30 minutes at 115°C (240°F). The custard should still be lush and creamy!

Are there any dietary considerations for this tart?
Very! If you’re catering to dietary restrictions, you can easily modify the recipe. For a dairy-free option, substitute unsalted butter with coconut oil or margarine, and use a non-dairy cream for the custard. If you require a vegan version, replace the eggs with aquafaba or silken tofu in the custard, ensuring to adjust the setting agent accordingly.

Can I use different fruits in place of rhubarb?
The more the merrier! While rhubarb shines in this recipe, feel free to experiment by swapping it with seasonal fruits like strawberries or peaches. Just remember that different fruits may necessitate adjustments in the sugar content to achieve the perfect flavor balance in your Roasted Rhubarb Tart.