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Flaky Rhubarb Tarte Tatin

Featured in Sweet Creations and Baking Adventures.

After caramelizing plenty of tender rhubarb and butter together, all that juicy fruit goes under a crisp pastry shell right in your skillet. Pop it in the oven, bake until golden, then let it rest before flipping. The bottom turns glossy and bright, and each bite is a lovely mix of tart, sweet, and buttery. Scoop on a spoonful of whipped cream or let a little vanilla ice cream melt over the top for a super easy way to end your meal.

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Rana
Updated on Fri, 13 Jun 2025 23:37:21 GMT
Rhubarb Tarte Tatin Pin it
Rhubarb Tarte Tatin | flavorsenthusiasts.com

Bright tart rhubarb turns extra special after a slow caramel bath and gets wrapped up in a rich, crisp pastry shell. Pop it piping hot out of the oven. Top with creamy ice cream or a swirl of whipped cream for the best kind of comfort. Friends show up unannounced? This is my go-to spring and summer showoff dessert.

Made this first when rhubarb grew wild in my yard one Sunday. Now whenever rhubarb's around, everyone begs for it all season long!

Dreamy Ingredients

  • Cold water: helps your pastry come out snappy and not dense. Keep it super chilly when mixing.
  • Egg yolk: holds the dough together. Also, it gives your crust a cool golden color.
  • Salt: makes everything pop. Just a tiny bit does wonders for flavor.
  • All-purpose flour: you want a good one for soft, sturdy dough. Grab a brand you trust.
  • Sugar: melts to a dark, rich caramel and mellows out the rhubarb's tart flavor. Superfine works fastest if you have some.
  • Butter: makes things rich in both the caramel and the pastry. Use unsalted if you can for the best taste.
  • Fresh rhubarb: gives that sharp zing and a pop of color. Grab firm stalks—not the limp or stringy ones.

Effortless Step-by-Step Instructions

Cool and Unmold the Tart:
Let your tart hang out for around five minutes. Pop a big serving plate over the pan and give it a quick turn so all that sticky caramel drops right out. Serve while it’s still toasty—ice cream or whipped cream on top is next level.
Put the Tarte Tatin Together and Bake:
Once the rhubarb is caramelized, heat your oven to 375. Lightly flour your countertop and roll your pastry just wider than your skillet. Lay the dough on the rhubarb and tuck in those edges nice and snug. Slide it in the oven for about 25-30 minutes till it’s super gold and crunchy.
Caramelize the Rhubarb:
Slice your rhubarb into one or two inch lengths. Try for even sizes if you want a neat look. In a deep oven-safe ten inch pan, melt together the sugar and butter on medium until smooth. Tuck the rhubarb pieces tightly in the pan—cover every spot so everyone gets caramel love. Simmer on low for twenty to thirty minutes. Let all the extra juice bubble off until you see a shiny, golden finish.
Make Your Pastry:
Stir flour and a sprinkle of salt together in a big bowl to keep it airy. Throw in cold cubes of butter and mix with your fingertips until you get bits about the size of peas—don’t skip this if you want a crispy crust. Stir the yolk and two tablespoons cold water together and pour in. Use a fork (or pastry blender) just until it’s coming together. Too dry? Add a splash more cold water. Gently form it into a disk, wrap it up tight, and stash in the fridge for at least half an hour so it sets.
A slice of Rhubarb Tarte Tatin. Pin it
A slice of Rhubarb Tarte Tatin. | flavorsenthusiasts.com

Important Things to Know

The crispy sugary edges on this tart are my absolute favorite part. The first time I tried flipping a tarte tatin I was jittery but ended up laughing at how amazing and golden the whole thing looked.

Keep It Fresh

Got leftovers? Pop them in the fridge—they’ll still taste good for two days. To warm it up, cover with foil and use a gentle oven so the crust stays crisp. Don’t microwave or you’ll end up with a floppy pastry.

Swap Stuff In and Out

Add strawberries or nectarines with rhubarb for a summer twist. Dairy-free butter works for vegans just fine. Short on flour? Blend half flour and half almond meal for a chunkier crust.

A slice of pie with whipped cream on top. Pin it
A slice of pie with whipped cream on top. | flavorsenthusiasts.com

Fresh Serving Ideas

Dishing up warm? Drop on some vanilla ice cream, whipped cream, or even crème fraîche. For late breakfast, slice it smaller and have it with Greek yogurt. A little honey drizzle is delicious too.

Fun Story and Origins

This upside-down tart popped up in France, thanks to the Tatin sisters who pulled off a legendary flip with caramel apples. Using rhubarb puts a sunshiny spin on the classic, and that butter-sugar caramel is what makes it a staple in lots of country kitchens.

Frequently Asked Questions

→ Is peeling rhubarb needed for Tarte Tatin?

Nope, just trim off the ends and chop it up.

→ Can I prep the dough early?

Definitely. Pop the dough in the fridge ahead so it puffs up nicely when baked.

→ How can I avoid having a soggy pastry?

Cook the rhubarb filling longer until it thickens up and isn't watery before adding your pastry on top.

→ What's a good way to enjoy Tarte Tatin?

Slice it up while it’s still toasty and add a scoop of ice cream or leftover whipped cream.

→ Can I switch out the rhubarb for something else?

Try sliced apples, some peaches, or pears—they all bake up nicely, but rhubarb gives it a tang you can't beat.

Flaky Rhubarb Tarte Tatin

Flaky layers hold rich rhubarb filling. Warm and sweet, wonderful when served with creamy toppings.

Prep Time
45 Minutes
Cook Time
60 Minutes
Total Time
105 Minutes
By: Rana

Category: Desserts & Pastry

Difficulty: Intermediate

Cuisine: French

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

Dietary: Vegetarian

Ingredients

→ Pastry

01 220 g plain flour, sifted
02 a small pinch of salt
03 170 g cold unsalted butter, chopped up
04 yolk from 1 egg
05 30–75 ml chilled water

→ Rhubarb Filling

06 3–4 cups (about 400–540 g) fresh rhubarb, chopped into chunks (2–5 cm)
07 70 g unsalted butter
08 150 g white sugar

Instructions

Step 01

Toss your flour with salt in a big bowl. Drop in the cold butter cubes and quickly squish them between your fingers or use your fork until it looks kind of crumbly, like little pebbles.

Step 02

In a little bowl, stir together the egg yolk and 30 ml of cold water. Pour that into the crumbly flour stuff. Mix with your fork and add more cold water, just a spoon at a time, until it barely forms a dough.

Step 03

Squish the dough together into a disk, wrap it up tight in plastic, and stick it in the fridge for at least half an hour so it stays cool.

Step 04

Slice your rhubarb into chunky pieces. Melt the butter and sugar in a deep, oven-safe skillet (25 cm) over medium heat. Pack the rhubarb pieces snug into the pan on top of the caramel. Let it cook gently, on low, for about 20–30 minutes, until it gets a little golden and most of the juices are gone.

Step 05

Crank your oven up to 190°C and let it preheat.

Step 06

Roll out that chilled dough on a floured counter, a bit bigger than your pan. Lay it over the rhubarb caramel, tucking the edges down to trap the fruity goodness underneath.

Step 07

Pop your skillet in the oven and bake for 25–30 minutes. You're looking for a crust that's crisp and deeply golden.

Step 08

Once it's done, take it out and let it rest for five minutes. Put a plate on top, flip the whole thing over in one motion, and the tart should drop right onto your plate.

Step 09

Cut into slices and pass it around hot, with a scoop of vanilla ice cream or a bit of softly whipped cream if you want.

Notes

  1. Get rhubarb as fresh as you can, and always keep the dough nice and cold until you bake.
  2. Squish the rhubarb pieces in tight—gaps can make the whole thing fall apart once it's cooked.

Tools You'll Need

  • Oven-safe deep skillet (25 cm)
  • Big mixing bowl
  • Fork or pastry blender
  • Rolling pin
  • Plastic wrap
  • Plate for serving

Allergy Information

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

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