Professional Baker Teaches You How To Make RHUBARB TART!

Rhubarb Crumble Tart is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 8-10
Prep Time: 30 minutes
Cook Time 60 minutes
Ingredients
Crust & Crumble
1 ½ cups (225 g) all-purpose flour (plain flour)
½ cup (100 g) granulated sugar (caster sugar)
¼ cup (30 g) ground almonds (almond meal)
1 Tbsp (12 g) packed light brown sugar
¼ tsp (1 mL) baking powder
¼ tsp (1 mL) salt
10 Tbsp (150 g) cool unsalted butter, cut into pieces
Filling
2 cups (500 mL) diced fresh rhubarb
1/3 cup (80 mL) whipping (35%) cream
1 large egg
1 egg yolk
¼ cup (50 g) granulated sugar (caster sugar)
2 Tbsp (18 g) all-purpose flour
2 Tbsp (15 g) ground almonds (almond meal)
1 Tbsp (15 mL) brandy (optional)
1 tsp (5 mL) vanilla extract
Directions
1. Preheat the oven to 350 F (180 C).
2. For the crust, combine the flour, sugar, ground almonds, brown sugar, baking powder and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and blend until the mixture is a rough, crumbly texture and pieces of butter are no longer plainly visible. Scoop out 1 cup (140 g) of the crumble and spread this in the bottom an ungreased pie plate (do not press in) or onto a parchment-lined baking tray. Press the remaining crumble into an ungreased 9-inch (23 cm) removable-bottom fluted tart pan and place this on a baking tray. Bake both for 20 -25 minutes, until the crust browns a little at the edges. Cool the shell before filling.
3. Spread the rhubarb onto the bottom of the cooled crust. Whisk the cream, egg, egg yolk, sugar, flour, ground almonds, brandy (if using) and vanilla extract. Pour this over the fruit (it will not completely cover the fruit) and sprinkle the pre-baked crumble overtop. Bake this (still at 350 F/180 C) for about 30 minutes, until the tart filling no longer jiggles in the centre. Cool the tart to room temperature, then, chill until ready to serve.
The tart can be served chilled or at room temperature.
Serve with Laurel Crème Anglaise (recipe follows)
LAUREL CRÈME ANGLAISE
Yield: Almost 400 mL
Prep Time: 10 minutes
Cook Time: 6 minutes
Ingredients
1 ½ cups (375 mL) 10% cream (half-&-half)
2 bay laurel leaves
½ vanilla bean
3 large egg yolks
¼ cup (50 g) granulated sugar (caster sugar)
Directions
1. Place the cream in a small saucepot over medium heat and add the bay leaves and the scraped seeds and the pod of the vanilla bean. Bring this to just below a simmer.
2. In a small bowl, whisk the egg yolks and sugar. Remove the vanilla bean pod from the cream and then add a little of the cream to the yolks while whisking, then gradually ladle in about half of the cream while whisking. Add this mixture back to the pot and continue to whisk on medium-low heat until it thickens enough to coat the back of a spoon, 3-4 minutes. Strain this into a bowl, cool to room temperature and then chill completely.
The Crème Anglaise will keep for up to 4 days refrigerated.
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#OhYum #CrumbleRecipe #Rhubarb

[@laurent1239]

This tart is simply delicious, thank you Anna. Also, thank you so much for taking the time to add the conversion from imperial to metric!

[@bellab2889]

Your recipes are so easy to follow and delicious. I’ve made many of them and they have become regular bakes for my family. 😊

[@lpcookie1]

What a pretty stand mixer! I see there's a lovely blue one in the back ground too. Nice! I grow rhubarb so I'm always looking for new recipes. Tyfs😋

[@mahatybhuvanagiri7673]

You are a breath of fresh air. You make baking sound so easy and interesting. Love your content ❣️

[@dennishunt1590]

Aussie bloke here, I'm certainly going to make this, looks absolutely delicious. I watch lots and lots of your videos, I also save a lot of them in your own file. Thank-you Anna.

[@u.m4220]

Looks heaven and probably tastes heaven. Love it.

[@ohyum]

It does!

[@ishiggs8150]

Thanks Anna Olson! Great recipe, my kids were mesmerised watching you make it ☺️

[@naliniganguly649]

What a lovely idea to do the crumble at the same time . Thanks.

[@Amntiskinner]

This is such a good recipe to play with, thank you so much,

[@ET-cy2iv]

Thank you! This recipe is perfect it’s absolutely delicious ❤

[@NeemasKitchen]

Your Kitchen is a Baker's Dream, love it as usual.

[@LaumaRulle]

I tried this recipe already two times! Everyone loved it at dinner party. Really tasty, thank you!

[@kdobermeyer9022]

Everything looks yummy!

[@MCams256]

My family just devoured this crumble! Even without the creme Anglaise :) thank you Anna and channel 👍

[@hydiesalvador5280]

Looks very delicious 😋😋😋

[@laumarulle4279]

This tart is truly amazing! Usually very risky to try these recipes, because you never know what it really taste no matter what the cook on the video tells, because a lot of people fake it on internet... But this was just simply amazing! Thank you and really recommend this recipe to everyone!

[@misscndnwoman2177]

Ah yes, rhubarb is my favorite fruit,,of all times. Thanks chef Anna,you're the best. Love from B.C.🙋🌹🙏

[@user-zi7yx9uc3t]

This is a great, elegant recipe. I love it! Will make it in a couple of days. 👍 Your reserved crumble does not look like it was baked for 20 minutes. Mine looks brown after I did what you instructed, 20 min in the oven. The crust came out well. Also, your custard looks thicker than what I got, though I used exactly the amounts provided.

[@mmakomanyatja5213]

Always professional well done thank you for explaining the grams and ml keep it up

[@Notyourdaddy83]

Gooood! I love rhubarb and rhubarb tart and any other pies! ♥️😍 Same with plums!

[@ohyum]

Wonderful! We hope you give this recipe a try!

[@jamilaskitchen185]

Ooooo delicious! Ive always wanted to learn how to bake with rhubarb!!!

[@ohyum]

Now is a perfect time for that!

[@antoniajagodic]

I adoooore this kind of cakes, tarts ❤️

[@elizabadrillah5624]

Would love to try

[@angelapalmer9062]

So yummy thank you

[@hopmanad5107]

Elegant dessert !!

[@HouseofCrunch]

Your recipes are so easy and delicious😘😘

I'm again watching your cooking vlogs and I always love watching it

[@ohyum]

Thank you for watching!

@@ohyum it's my pleasure

[@sabinekebelmann7525]

I have to try it! 😋

[@jamilajavadova5755]

Mmm.. It looks sooo delicious😍

[@tdquarshie6233]

I love u and ur kitchen soo much😘

[@lpcookie1]

Making it right now. Made my crust last night. Just waiting for it to soften up a bit. My filling is ready to go. I don't make pies very often as I find pie crust tricky. Watching Anna step by step helps me feel more confident in trying again.

[@smileygirl6457]

Yummmm I love rhubarb and your kitchen Anna.😊❤

[@eggspanda2475]

looks delish

[@tugbagules8283]

It is not that easy to find rhubarbs where I live and I did hesitate to try a new recipe, you know not all the recipes turn out to be good and you end up wasting such precious, rarely found, seasonal ingredients like rhubarbs 😃 But I took the risk and tried this recipe and now I am so glad that I did! It is just perfect 👌🏻 P.S. I love the addition of ground almond in the recipe, it really gives such nutty flavor. I also mixed fresh strawberries with rhubarbs as I like it that way better. So good!

[@ardemisaguirre8088]

It’s the season of rhubarb good recipes 😋😋😋😋😋👍🌹

[@mainafaal4510]

Anna olson God bless you very good chef

[@nadiaanwar3576]

Amna, what a amazing crumbled tart u makes I likes your baking very very much,, Nadia from Pakistan

[@sandhyasiva170]

Wow, lovely I am a huge fan of you Anna. love from India.

[@Poonamsmartkitchen]

Looking yummy 😍

[@ohyum]

Thank you!

[@foodwardrobe7281]

Superb. 👍💯❣️ Well done Stay blessed.

[@zoeychai6252]

You are the best baker ever!

[@K-Reaction168]

😍

[@ohyum]

Thank you!

[@susanmeyer9619]

It looks absolutely beautiful, and like someone mentioned, I've never had rhubarb before! A must try for me! Love any fruit crumble, truth be told!! Have a wonderful weekend, Anna! 😊🙏❤🇨🇦

[@ohyum]

It's just coming into season, so it's the best time to try it!

[@susanmeyer9619]

@@ohyum oh yay, then I'll be on the lookout for it!! 👍😊

[@marinafossey3129]

I love rhubarb💗ever since I found them n Uk- you make it look so easy that I will try baking it myself. Thank you. One question-can I add a berries to it? Strawberry or raspberry?

[@poh9813]

I made the tart and it was so delicious. I served it with Ben & Jerry's pecan caramel ice cream as I did not have the time to make the custard. I made this tart again yesterday for my softball teammates. This time I made 8 small tartlets. Thanks so much for sharing.

[@AussieAngeS]

Hi Anna that’s a beautiful tart, I’ve never tried rhubarb before 😍

[@ohyum]

Now you have a good reason to! :)

[@melodybeitzel5378]

What exactly is it ?

[@Surferchick90265]

Beautiful ♥️

[@lisag2d]

That is so good and doing something different with rhubarb. My only question is I am gluten free and wondering if I could use Almond flour instead of the flour. I think I will try it to see if it would work. Love your videos !!

[@SA-gf7uf]

Looks wonderful and rhubarb is one of my favorites, sadly almonds are off the table. Can the recipe be adapted?

[@patriciaferschke3661]

Anna,is potato starch a good thickener for rhubarb or berry pies and tarts?

[@nicozica]

Hi Anna! I love your videos. Is there any difference between caramel and dulce de leche? Cheers from Buenos Aires! :)

[@elizabethmullhall8226]

Why am I always disappointed when I don't get to see it cooking through the oven window 😥 But Anna as always this looks just deeeeelicious thank you for posting ❤

[@mssuezee6178]

Right?

[@nitinnaveenkumar8046]

love all ur recipes.lovely Anna,I just have one doubt:).Why didn't you grease ur tin.Hope you will answer my question soon... :)...

[@l0eny_s0ul]

You've made great desserts, can you do Coconut custard pie?

[@EltonHurtis]

Hi is there an alternative to rhubarb? Fantastic recipe BTW!

[@MrJamesreeves63]

Could you omit the almond meal? what would you substitute it for, just the flour?

[@FoodFunAndEnt]

Beautiful kitchen with beautiful lady

[@Psy102788]

Hi Anna, what can you substitute for the almond if you have an allergy?

[@kammytang1028]

If I want to change to Cherry, is it possible to use this recipe? Thx

[@Vishalx01]

I made this the other day using raspberries instead of rhubarb (couldn’t find any rhubarb) it was so good! I left out the creme anglaise and served it with ice cream instead. PS: The crumble topping/base is DELICIOUS all on its own 😂😋

[@K-Reaction168]

wow😍

[@ohyum]

Agreed!

[@starmett]

Can I use half and half instead of whipping cream in the custard?

[@aurelsheremetaj4183]

3:12 Anna like a little kid😂

[@MomCookingStudio]

Wooow

[@Bianca-Bibistaarten]

I am a strawberry lover....So I want to make it with my favorite fruit. How much strawberries do I need...and does it need different steps cause strawberries are more juicy? Can you please advice me?

[@KarleneA380]

The tart looks fantastic, I'm not a fan of rhubarb (or raspberries) though. Will any other fruit or berries work?

[@donnyl3336]

Hi Anna, would a hint of orange (zest and perhaps a splash of Cointreau) in the crime Anglaise pair well with the rhubarb?

[@donnyl3336]

Creme not crime, auto correct 😳

[@Seems7729]

One day I could not get my pie crust right so instead of rolling it I just baked it like this crumble only got the base n it turned out very nicely

[@jmo5037]

Anna, a baking request to you please. Chocolate fudge cake. Prepare the fudge with dark muscovado sugar preferably (dark brown sugar would work as well) and heavy cream for extra flavour and texture. Use egg yolks for the fudge. Allow the fudge to cool slightly then pour half of what a normal chocolate cake recipe would call for in hot coffee to make the fudge workable as well as to even out the temperature. Incorporate the dry ingredients slowly. Add melted butter and white sugar. It's important to avoid overwhipping the batter. Also, the batter shouldn't be runny. It prevents the cake from having a dense, fudgy texture. Frost as preferred. However, fudge frosting or dark chocolate would not help the cake as much as contrasting flavours such as milk chocolate or sour cream chocolate frosting. Regards.

[@moehoward01]

I'm jealous. You seem to have a different coloured stand mixer for every day of the month. :)

[@ManongChito]

You'll also use different mixers if you have a cooking show.

[@ddudduru9601]

I think she gets sponsored so she gets paid to use that in her videos.

[@AuntSusiesKitchen]

Chito Mañosca Francisco I have a cooking show and I don’t have a different stand mixer for every show lol

[@anyconde6272]

She promotes them

[@moehoward01]

@@AuntSusiesKitchenThank you!

[@joeyjoe7930]

Another amazing recipe that I’m dying to make! Just need some rhubarb! Lol

[@SyedAli-cj9cx]

I want a crumble.

[@DyingcrowdLC]

Silly question but I’ve never baked with a large tart pan...how do you get the dessert out of its pan afterwards?

[@emmaroberge7335]

Can you substitute the almond meal ?

[@Lana-ij2ty]

Haven earthquake watch dutchsinse he can predict them take care much love . Please get prepared xx

[@othonielcervantes4410]

👍

[@JustSoph11]

What could we do without ground almonds

[@gailchernin9603]

Can frozen rhubarb be substituted for fresh?

[@mssuezee6178]

Yeah!! I just pulled a couple armloads of rhubarb. 🌹🙋🙏

[@ManitoulinGirl537]

Anna, what can I use to substitute for the almonds... I don’t like almonds 😉

[@susanfrenette3400]

Hi Anna. My husband is allergic to almonds, do you have a substitute for the two different times that you use them in this rhubarb tart recipe please?

[@mimio.9318]

Nuts meal

[@anniemakdessian8613]

Can we make it with Apple?

[@SignificantOwner]

How did you take the tart out of the mold?

[@user-nh3hn4xe7e]

All purpose flour 🦸 Sugar 🌽 Light brown sugar 🍏 Ground almonds 🌤️ Baking powder 💋 Salt 🏣 Unsalted butter 💧 Bake the crust for about 25 minutes 🏄 Diced fresh rubharb 🤡 Whipped cream 😿 Sugar 💔 Flour 📼 Ground almonds 🛌 Eggs 🦢 Egg yolk 🥁 Vanilla extract 👤 Cream 🐁 Vanilla bean 🍽️ Bayleaves 🚝 Egg yolks🤎 Sugar 🌶️

[@annetteanderson6845]

Baking this right now and the loose crumb baked super fast, I checked them at 15 minutes because I smelled something burning...yep, burned the first batch...lol second time around and the crumb took 10 minutes and the tart shell took 12 minutes to bake...lovely color now!

[@zm8741]

Hello, my bread crumbs burnt too and pastry case also got very brown on180C. With 20 minutes,so I tried another batches of crumbs 12 minutes only took to look like Anna’s crumbs.

[@sridivyakorrapati]

Hi anna. Egg replacer pls

[@gehanfarouk4729]

Can l change rhubarb fruit with another one in Egypt we don't have it .

[@marianmaijor16]

Hey Anna what can i use instead of Rhubarb

[@zm8741]

Anna said that she also baked with Raspberry.

[@mehrifazeli3578]

🙏💐

[@lukek172]

i wish i could bake this but rhubarb is quite rare in malaysia

[@hannahelizabeththomas9267]

Hello plz make apple crumble 😆

[@ohyum]

We have several apple based recipes on the channel already, you should try out one of those!

[@sellynda7149]

Svp, en francais

[@sansgene]

Delicious But I still think greasing the pie plate would have been better cause I cannot take out my tart from it...🙄 so I got to cut it in

[@alanhill769]

Your cream looked like milk to me. Can you confirm please? Thank you

[@bellacostello5706]

Wow, this looks *RhUBtActIOuS* Ikkkk I'm sorry 💀

[@ohyum]

We'll allow it :)

[@BestInTheWorld365]

Harry Potter and the Order of the Phoenix brought me here.

[@RGS61]

No actual professional baker would provide weights and measures in cups and spoons .. The baking profession, in fact the entire world has long ago moved on to the metric weight system (kilos and grams) .. Come on America! Grow up!

[@mrs.p6130]

Cups and spoons is how it should be dink brain!