Pin it
Here’s a cozy treat that turns tart rhubarb into a glossy, caramel treat all wrapped up in a crisp, flaky pastry. This sweet is perfect for scooping fresh from the oven, still warm, finished off with ice cream or whipped cream. When folks swing by last minute in spring or summer, this is my go-to show-off dessert.
I whipped this up the first time for Sunday lunch because my garden was exploding with rhubarb. Now, whenever it’s in season, everyone in the family keeps asking for more.
Essential Ingredients
- Cold water: Stops pastry from getting tough and helps keep things crisp. You want it chilled before you start.
- Egg yolk: Binds the dough and gives the crust a deep color. Makes for easier rolling, too.
- Salt: Brings out all the flavors so nothing tastes flat. Only use a small pinch.
- All-purpose flour: The backbone of tender pastry. Pick a good baking flour if you can.
- Sugar: Melts down into golden caramel to mellow out the tartness. If you’ve got superfine, go for it.
- Butter: Richness for days—can’t skip it in the crust or caramel. Unsalted works best here.
- Fresh rhubarb: Pops with color and tang. Go for bright, firm stalks—skip any floppy or woody ones.
Simple Step Guide
- Cool and Flip It:
- Give the tart a five-minute breather after baking. Use a big plate to cover your pan, then tip it over quickly so all that sticky caramel doesn’t go everywhere. Warm is best for serving, plus a touch of whipped cream or a scoop of ice cream never hurts.
- Bake and Assemble:
- Turn your oven on to 375 while the rhubarb’s cooking. Roll your chilled pastry until it’s bigger than the skillet, then drape it over the fruit, pressing the sides in gently to tuck everything in. Bake till it’s puffed and golden—about 25-30 minutes.
- Get That Rhubarb Caramel Going:
- Chop the fresh rhubarb into one or two inch chunks. Neat pieces look lovely. Put butter and sugar in a deep, ten-inch pan and let them melt together over medium so it’s all smooth. Pack the rhubarb in close, filling up the pan, so every piece gets some love. Let it bubble away on low for about 20-30 minutes—watch for shiny, golden bits as it cooks down.
- Start with the Pastry:
- Tip your flour and a pinch of salt in a big bowl and mix to fluff it up. Drop in those cold butter cubes and rub them in lightly until it looks a bit crumbly with small chunks. You can use a fork or pastry blender if you want. Blend the egg yolk with a couple tablespoons of super cold water, then pour that in. Mix with a fork or blender just until it’s coming together—too dry? Add water only a spoon at a time, don’t mash it too much. Shape into a disk, wrap tight, and chill at least half an hour.
Pin it
Things to Know
What I love most here? Those rustic edges where caramel slips out and gets all chewy by the fruit. The first time I flipped one out, I was honestly nervous, but then I cracked up because it looked just amazing—all burnished and glossy.
Storing Tips
Got leftovers? No worries—stash them in the fridge for up to two days. Cover with foil and pop it in a low oven to crisp the crust back up. Skip the microwave, though, or the pastry will just get limp.
Ingredient Swaps
Want a twist? Try adding strawberries or nectarines with the rhubarb when it’s hot outside. Vegan? Use a non-dairy butter. If you’re low on flour, tossing in some almond meal makes a chunkier, nutty crust.
Pin it
Ideas for Serving
Scoop it up warm and add vanilla ice cream, whipped cream, or even crème fraîche if you’ve got it. For brunch, cut smaller pieces and team with Greek yogurt and a little honey drizzle.
A Bit About the Roots
This upside-down treat goes back to the creative Tatin sisters in France, who made a caramel apple tart and flipped it. Swapping in rhubarb brings a tangy, farm-fresh vibe—just the way folks on country tables love it.
Frequently Asked Questions
- → Should I peel rhubarb before using?
Don't bother peeling. Just snip the ends and chop your rhubarb—it's ready to go.
- → Can the dough be made early?
Totally! Prepping the pastry dough ahead actually makes it even flakier. Chill until it's baking time.
- → How can I stop the pastry from turning soggy?
Let the rhubarb and sugar cook off their liquid before topping with your dough. That way, the pastry stays nice and crisp on the bottom.
- → Best way to dish up Tatin?
Warm it up and pile on a scoop of vanilla ice cream or dreamy whipped cream. The cool creaminess and tangy fruit are so good together.
- → What fruits swap in for rhubarb?
Try apples, peaches, or pears. They all work, but rhubarb brings a punchy flavor and pretty color.